lamb

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Lamb & Spinach Gozleme: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

Ingredients

olive oil, for pan-frying
lemon wedges, to serve


DOUGH
260 g (2 cups) gluten-free self-raising flour
90 g (1⁄3 cup) Greek yoghurt (or coconut yoghurt for dairy free)
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt flakes


LAMB & SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
pinch of sea salt flakes
2 garlic cloves, finely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
pinch of freshly ground
black pepper
250 g lamb mince
large handful of baby spinach leaves

“Crispy, golden gluten-free Turkish gozleme can be easily whipped up in under 20 minutes, so it’s the perfect after-school snack. The dough comes together very quickly and while it’s resting, you can quickly make your filling of choice. I love a spiced lamb mince filling when I feel like a break from spinach and feta, but you can get as creative as you like. Don’t overfill the gozleme – the flatter the parcel the crispier it will get when it hits the hot frying pan.” p30

Method
Combine all the dough ingredients in the bowl of an electric mixer fitted with the dough hook attachment, add 125 ml (1⁄2 cup) of warm water and mix on medium speed for 1 minute to form a smooth dough. If the mixture is too dry, add a little more water and mix again. Set the dough aside to rest, uncovered, while you make the filling.


To make the filling, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook for 5 minutes to soften. Stir in the garlic, paprika, cumin and black pepper and cook for 30 seconds. Add the lamb and cook, breaking up any chunks with a wooden spoon, for 3 minutes or until browned. Add the spinach, stir and cook for 1 minute to wilt. Remove from the heat and set aside.


Divide the dough into six balls. Working with one ball at a time, roll out the dough between two sheets of baking paper to form a paper-thin rectangle about 20 cm × 30 cm in size. Scatter 3 tablespoons of the lamb and spinach filling in the centre, leaving a clear border of roughly 8 cm around the edges. Fold the dough over the filling to enclose. Cover with baking paper and very
gently roll out again to flatten and thin out the gozleme. Repeat with the remaining dough and filling.


Place a heavy-based frying pan over high heat and allow it to heat up. Drizzle 1 tablespoon of olive oil into the very hot pan and cook the gozleme, one at a time, adding more oil as needed, for 2–3 minutes on each side until golden and crispy. Serve with lemon wedges.


FILLING VARIATIONS
Spinach & Feta: combine 135 g (3 cups) baby spinach, 3 sliced spring
onions and 200 g crumbled feta.


Potato & Cheese: combine 460 g (2 cups) mashed potato, 150 g grated
mozzarella, a handful of finely chopped flat-leaf parsley leaves,
1⁄2 teaspoon paprika and salt and pepper

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Stuffed Eggplant – Julie Goodwin’s Essential Cookbook – Julie Goodwin

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Stuffed Eggplant
Serves 4 Prep time: 10 minutes Cooking time: 30 minutes

2 eggplants
2 teaspoons salt
¼ cup olive oil
500 g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
½ teaspoon ground cumin seed

½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon pepper
4 slices bread, processed to
a coarse crumb
1⅓ cups grated tasty cheese

1 Preheat the oven to 200°C.
2 Cut the eggplants in half lengthways and scoop the flesh out of each half,
leaving a thin layer of flesh in the skins. Cut the removed flesh into 2 cm
cubes and sprinkle with half the salt.
3 Heat the olive oil in a large frypan over medium-high heat and fry the mince
until brown and cooked through. Rinse the eggplant cubes and squeeze dry
then add to the mince, along with the onion, garlic, spices, remaining salt and pepper. Stir until the onion and garlic are fragrant and translucent. Stir through the crumbed bread.
4 Pile the mixture into the eggplant halves and top each half with ⅓ cup
cheese. Place on a lined baking tray and bake for 20 minutes or until the
cheese is golden and bubbling.

Stuffed eggplant p.47

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Post Script: A Whole New Way To Eat – Vladia Cobrdova

A Whole New Way To Eat

Vladia Cobrdova

Murdoch Books

ISBN: 9781743368978

 

Description:

Stunning recipes for fad-free eating from the original modern Australian health food providore.

 

Step into fad-free whole-food eating with recipes you can trust from the original modern Australian health food providore.

 

A Whole New Way to Eat is the healthy recipe collection all households need. Everyone is welcome at the table with this way of eating – whether you’re looking for inspirational vegan, paleo or vegetarian recipes or you’re simply after truly delicious food that just happens to be good for you. From The Best Turmeric Yoghurt and Tahini Potato Salad to the hands-down most delicious Raw Caramel Slice you’ve ever tried, your body will thank you from your tastebuds to your gut. Nutritionist and recipe developer Vladia Cobrdova from About Life recreates over 135 of the mouth-watering dishes she’s made popular in the stores’ busy cafes, takeaway and ready-made meal sections.

 

A Whole New Way to Eat is a modern take on healthy eating for those more interested in eating well than following the latest craze.

 

Author bio:

“Vladia Cobrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia’s largest wholefoods retail chain. Born and raised in Czechoslovakia, Vladia first saw and tasted avocadoes and mangoes when she came to Australia as an au pair. She started working at a juice bar and health food shop called About Life when she was studying to be a nutritionist. Fourteen years later that business is now the largest retailer of health food in Australia and Vladia develops the recipes for the business. She’s still blown away by the taste of avocadoes and mangoes.”  https://www.murdochbooks.com.au/browse/books/healthy-cooking/A-Whole-New-Way-to-Eat-Vladia-Cobrdova-9781743368978

 

 

 

My View:

I haven’t had the time lately to experiment in the kitchen with recipes from some of the new cook books I have at hand, (we have been on holidays, twice in the past two months and when back home have been extra busy, or had lots of visitors or commitments), this year has just been busy. However tonight I sat down and had a good look at A Whole New Way To Eat by Vladia Cobrdova and I am  now excited about the idea of returning to the kitchen and trying out some of these tantalizing, fresh, healthy and delicious looking recipes.

 

There are great breakfast ideas, dips, sides, mains, snacks, lunch, soups… “The dishes in this book cover every occasion – for when you only have 10 minutes to prepare a nutritious snack to keep the energy levels up and stress levels down, or for creating a meal to impress your guests. Perhaps you want to experience the sense of achievement you get from baking bread and serving with lashings of good quality local butter?” (YES YES YES) Vladia hopes that by sharing these recipes she can pass on some of the enjoyment and satisfaction that cooking has given her, her family and the clients of About Life. (p9)  And the recipes here cater to a variety of dietary requirements; including gluten free, paleo, vegan, vegetarian, raw food, meat lovers…there is sure to be something here for everyone.

 

Let’s get cooking!

 

 

 

 

 

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Lamb Rump with Pea Puree & Griddled Asparagus: Bread Street Kitchen – Gordan Ramsay

cover-bread-st-kitchen

Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99

 

lamb-rump-with-pea-puree-and-griddled-asparagus

Lamb Rump with Pea Puree and Griddled Asparagus

 

“The best way to celebrate the arrival of lamb in the spring is to serve it with other ingredients that come into season at the same time, in this case, Jersey Royal potatoes, asparagus and peas. You could use fresh peas for the purée, but as frozen peas are frozen within hours of being picked, they are considered just as fresh if not fresher than unfrozen ones.” p.20

 

Serves 4

 

4 lamb rumps, about 200g each

  • 1 tbsp olive oil
  • 300g spinach, rinsed
  • 500g frozen peas
  • 250ml hot vegetable stock
  • 2 mint sprigs, leaves picked
  • 25g butter
  • 500g asparagus spears, trimmed
  • 1 tbsp vegetable oil
  • Sea salt and freshly ground
  • black pepper
  • Beef jus (see page 234), to serve (optional)
  1. Preheat the oven to 200°C/180°C fan/Gas 6. Season the lamb rumps with a little salt. Heat the olive oil in an ovenproof frying pan over a high heat until very hot, then brown the rumps for 2–3 minutes on each side, until well caramelised.
  2. Transfer the pan to the oven and roast for 8–10 minutes, until the lamb is cooked but still pink in the centre (or cook for 15–20 minutes, if you prefer well done). Remove from the oven and leave to rest for at least 5 minutes before carving into slices. Keep warm.
  3. Meanwhile, make the pea purée. Put the spinach into a large heatproof bowl. Pour boiling water over to cover and leave for 30 seconds, just until wilted. Immediately drain and cool quickly under running cold water. Squeeze out any excess water, then pat dry on kitchen paper and roughly chop the spinach.
  4. Put the peas into a saucepan, pour over the hot stock and simmer until tender, 3–4 minutes. Drain well, reserving 100ml of the stock, then blitz the peas and reserved stock in a blender or food processor with the spinach, mint and butter, to make a purée. Season to taste with salt and pepper (you may not need salt as the stock is quite salty). Keep warm.
  5. While the peas are cooking, blanch the asparagus in a separate large pan of boiling water for 2–3 minutes, until just tender. Drain, immediately refresh in cold water, then drain again well and pat dry on kitchen paper.
  6. Heat a griddle pan until it’s very hot and then drizzle in the vegetable oil. Add the blanched asparagus to the pan (you may need to do this in a couple of batches, depending on the size of your pan) and cook over a high heat for 2–3 minutes, turning once, until charred all over.
  7. To serve, put a spoonful of the pea purée onto each plate, then sit the lamb slices on top and drizzle with beef jus. Arrange the griddled asparagus alongside, then serve with crushed minted Jersey Royal (or other) new potatoes.