Recipe of the week
Make getting your quota of fiveplus a day a tasty experience, says NZ House & Garden Food Editor Sally Butters.
Kumara, rosemary and anchovy slice
You could use potatoes instead of kumara and add whole anchovies to the topping.
Base:
2 cups (270g) high-grade flour
2 teaspoons instant yeast
1 teaspoon salt
11⁄2 tablespoons olive oil
3⁄4 cup lukewarm water
1 tablespoon fine polenta
Topping:
1-2 large orange kumara, peeled and thinly sliced
5-6 anchovy fillets, drained
4 tablespoons olive oil
1⁄2 cup black olives, pitted and halved
1 tablespoon fresh rosemary, chopped
Ground black pepper
1⁄2 cup freshly grated parmesan
Base: Combine flour, yeast and salt in a large bowl. Add oil and water and mix to a stiff dough. Knead for 5-8 minutes. Form into a ball, place in a covered bowl and allow to rise for about 1 hour. Punch down and roll out to fit an oiled baking tray sprinkled with polenta. Set aside.
Topping: Heat oven to 210C. Bring a pan of water to the boil and drop in kumara slices. Return to the boil for about 1 minute – kumara should be just cooked. Drain and dry. Mash anchovies to a paste and combine with oil. Brush base with half the mixture. Arrange kumara and olives on top and brush with remaining anchovy oil. Sprinkle with rosemary, ground pepper and parmesan. Bake 15-20 minutes until base is crisp. Cut into squares. Serves 6