Homemade Labne & Zaatar

Chef: Justine
Serves: 4
Time: 15 minutes + overnight straining

Ingredients:
500gm Greek yoghurt
1 tsp. salt

3 tbs. dried thyme
3 tbs. sesame seeds, toasted
3 tbs. sumac
1 tbs. cumin
½ tsp. salt
Extra virgin olive oil

Method:

For the Labne line a large bowl with muslin cloth. Mix the yoghurt and salt together and then pour into the muslin cloths. Bring all the sides of the cloth together and then tie. Place in a bowl in a sieve. Refrigerate overnight or even for 2 days. Discard the liquid that has gathered at the bottom of the bowl and then store the labne in airtight container until ready to use.

Place all the za’atar ingredients into a mortar and pestle and pound to combine. Keep in an air tight jar with all your other spices.

Serve the labne with a good drizzle of olive oil and sprinkle with a little za’atar. Serve as a dip with crispy lavosh or Lebanese bread.

Handmade Gnocchi with Peas and Speck

Chef: Julie Goodwin

Serves: 4

Time: 40 minutes

Ingredients:

1kg Sebago potatoes
1 egg
½ cup plain flour
150g piece of speck, rind removed, cut into 5mm batons (see note)
½ cup frozen baby peas
½ cup thickened cream
Sea salt flakes
Ground white pepper
40g parmesan cheese, freshly grated

Method:

Peel the potatoes and cut in half if they are large.  Try to have them all a similar size so they will cook at the same time.  Place in a large pot of salted water and bring to the boil.  Boil for 10-15 minutes, depending on the size of the potatoes, or until a skewer easily goes into them.

Drain the potatoes.  Make sure they are very dry.  Put the potatoes through a potato ricer or a mesh sieve.  It is important that they are mashed very finely.  Scatter the flour over the potatoes, add the egg, and stir with a wooden spoon until it comes together in a dough.

Flour a work surface and turn the dough out.  If it is very sticky, add a little more flour.  Gently knead the dough for only as long as is necessary to bring it together in a smooth mass.  Roll the dough into a large sausage and cut it into eight pieces.  Roll one piece into a sausage about the thickness of your thumb and cut into 2cm lengths.  Roll into a ball and then gently roll the ball down the tines of a fork.  Place the gnocchi onto a heavily floured tray.  Repeat this process with the remaining pieces of dough.

Bring a large pot of well-salted water to a rolling boil.  Drop the gnocchi in.  In a couple of minutes, they will start to bob to the surface.  Once they are floating, they are cooked.  Lift very gently out of the water with a wooden spoon and drain.

Place the speck in a fry pan over medium- high heat.  Cook until the fat is rendering out and the speck starting to turn golden.  Tip the gnocchi into the pan with the peas and cream, and toss to coat.   Taste, and season with salt and pepper.  Serve into warmed bowls and top with parmesan.

Note:  If speck is not available, bacon can be used instead.

 

Pork Belly with Eggplant Mash and Roasted Tomatoes

Chef: Justine Schofield

Serves: 4 – 6

Time: 2 hours

Ingredients:
1.5-2 kg piece of pork belly, skin scored
1 bunch thyme
½ bunch marjoram
1 head garlic, cut in half
1 green apple, cut in 4 and cored
½ cup white wine
2 tbs. olive oil
Salt and pepper

2 large eggplants, cut in half and salted for 30 minutes before rinsing off
2 tbs. olive oil
2 tbs. yoghurt
1 tsp. tahini
1 tsp. cumin
½ lemon
1 punnet of cherry tomatoes

Method:

Pre-heat the oven to 250°C.

In a large baking tray distribute the herbs, garlic and apple pieces. Drizzle with half the oil. Pat the skin dry with paper towelling then drizzle with the remaining oil. Sprinkle with salt and massage in to the skin.

Place the pork belly on the herbs and cook in the oven for 15 minutes or until the skin becomes very crispy. Turn the heat down and to 160°C, add the wine and continue to cook for a further hour. Add the tomatoes to the tray 20 minutes before the pork is cooked.

Put the eggplants into another tray, drizzle with the oil and bake in the oven for 35-40 minutes or until very soft. Scoop the flesh out into a food processor with the garlic (from the pork), yoghurt, tahini, cumin and lemon. Process with a little extra oil until very smooth.

To serve, slice thick piece of pork and serve with the puree and softened tomatoes.

 

Duck and Prawn Rice Paper Rolls

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Easy Raspberry Sorbet

Recipe by Justine Schofield

Makes: 1.5 Litres

Time: 15 Minutes + Freezing

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Chargrilled Minute Steaks with Tomato and Basil Sauce

Recipe by Justine Schofield

Serves: 2

Time: 15 Minutes

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