Mush­room, ar­ti­choke and goat’s cheese spinach fet­tucine with toasted pine ker­nels

Recipe Phillippa Cheifitz

House and Leisure Food - - FRONT PAGE -

3–4 medium brinjals

(about 750g) 1 onion, chopped 3T sun­flower oil 2–3 gar­lic cloves, chopped 1–2 hot red chillies, chopped 1t ground turmeric 1t ground cumin ½ cup co­rian­der leaves,

washed and dried 2T fresh le­mon juice salt to taste

for the flat­bread

250g cake flour 1t salt 1t sugar 2t in­stant yeast 2T veg­etable oil 3T low-fat yo­ghurt, beaten 1 small egg, beaten about 4–5T wa­ter, for bind­ing oil, for brush­ing cumin or nigella seeds, for sprin­kling (from spe­cial­ity food stores)

Serves 6

Prick the brinjals and cook un­der a hot grill un­til ab­so­lutely charred and col­lapsed. Leave to cool, then skin and roughly chop. Gen­tly cook the onion in heated oil un­til soft­ened but not browned. Stir in the gar­lic, chillies, turmeric and cumin un­til fra­grant. Blend with the chopped brinjals, co­rian­der and le­mon juice. Add salt to taste and more le­mon juice if nec­es­sary.

To make the flat­bread, sift the flour, salt, sugar and yeast to­gether, make a well in the cen­tre and pour in the oil, yo­ghurt and egg. Mix and slowly add enough wa­ter to make a soft, pli­able dough. Knead well for eight to 10 min­utes, then place in a large oiled bowl, and cover with cling­film and a plate. Al­low to prove in a warm place for about an hour un­til dou­ble in size.

Heat a non­stick fry­ing or grid­dle pan, or pre­heat the oven to its high­est set­ting and place a bak­ing sheet on the up­per shelf to pre­heat. Di­vide the dough into six pieces. Take a piece, cov­er­ing the re­main­der, lightly flour the work sur­face and roll the dough into a thin cir­cle or oval, about 4mm thick, and brush on a lit­tle oil.

If us­ing a pan, slap the dough onto the hot sur­face and sprin­kle a good pinch of seeds over it. Cook for a minute, then turn and cook the un­der­side un­til brown spots ap­pear. Lower the heat and turn the bread. Cook for another 20 to 30 sec­onds un­til there are a few spots where it has charred and it is com­pletely cooked. The whole cook­ing process should take about two to three min­utes.

If us­ing the oven, place the bread on the pre­heated bak­ing sheet. Bake un­til puffed up, about a minute each side, turn­ing half­way through cook­ing, and then fin­ish un­der the grill un­til lightly charred.

Serve the brin­jal dip with the flat­bread.

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