GOAT’S CHEESE & FIG JAM ROAST BEEF ON FLAT­BREAD

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 4 (MAKES 10 FLAT­BREADS)

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

650g blade beef roast

1 tea­spoon cracked black pep­per

1 clove gar­lic, crushed

1 ta­ble­spoon finely grated lemon rind

2 ta­ble­spoons ex­tra vir­gin olive oil

150g tub fig and wal­nut paste

50g baby rocket leaves

100g soft goat’s cheese

1 lemon, zested

FLAT­BREAD

1½ cups (225g) 100 per cent corn­flour

1½ cups (225g) buck­wheat flour

2 eggs, beaten lightly

1 ta­ble­spoon ex­tra vir­gin olive oil, plus 1 ta­ble­spoon ex­tra

¾ cup (180ml) wa­ter, ap­prox­i­mately

1 Pre­heat oven to 180°C/160°C fan.

2 Coat beef in com­bined pep­per, gar­lic, rind and half the oil. Sea­son. Place in an oiled bak­ing tray. Roast for 50 min­utes or un­til cooked as de­sired. Cover tightly with foil; rest for 10 min­utes be­fore carv­ing.

3 Mean­while, make flat­bread.

4 To serve, spread four flat­bread with paste, top with rocket, beef and crum­bled cheese. Driz­zle with re­main­ing oil and sprin­kle with zest, to serve. Sea­son. Top with mi­cro herbs, if you like.

FLAT­BREAD

Com­bine dry in­gre­di­ents in a medium bowl; make a well in the cen­tre. Add egg, oil and enough wa­ter to form a soft dough. Knead on a floured sur­face un­til smooth. Di­vide dough into 10 por­tions; roll each por­tion into a 3mm−thick, 20cm oval. Brush with ex­tra oil; cook on a heated grill pan (or bar­be­cue) for 3 min­utes each side or un­til browned and crisp.

“I just love the flavour of th­ese recipes, which are great to serve at a shared ta­ble.” Louise Pat­ni­o­tis, Food Edi­tor, AWW Cook­books

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