GOAT’S CHEESE & FIG JAM ROAST BEEF ON FLATBREAD
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4 (MAKES 10 FLATBREADS)
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
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.
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