Pittwater Life October 2018 Issue

Food Life
In Season
Silverbeet
Feta and silverbeet gozleme
Makes 4
Food Life
Silverbeet is sometimes
called Chard. It’s related
to spinach but it has a more
intense flavour than spinach.
It’s often overlooked for the
fancier English spinach but
I think it offers a far better
flavour for cooking.
Buying
Choose small silverbeet with
fresh, dark-green, glossy
leaves and crisp stalks.
Avoid silverbeet that has
wilted, damaged or yellowing
leaves.
Storage
Store silverbeet, unwashed,
in a storage bag in the
crisper section of your
fridge. It will keep for up to
three days.
Nutrition
Silverbeet is a good source
of vitamins A, C, B6 and
K which is important for
helping blood to clot. It
also contains riboflavin,
folate and minerals such
as potassium, which
helps to regulate blood
pressure.
Also In Season
October
Bananas; blueberries;
strawberries; grapefruit;
Australian Valencia
oranges; passionfruit
and pineapples; plus
avocadoes, asparagus,
Asian greens, Broad and
green beans; beetroot;
cucumber, Australian
garlic, fennel, fresh
peas; English spinach
and zucchini.
Dough
3¼ cups plain flour, sifted
2 tsp sea salt flakes, crushed
1/3 cup olive oil
360ml lukewarm water
olive oil cooking spray
Filling
1 tbs olive oil
1 large brown onion, finely
chopped
2 large garlic cloves, crushed
pinch cayenne pepper
½ tsp sweet paprika
1 bunch silverbeet, shredded
200g feta cheese, crumbled
50g tasty cheese, grated
1. For the dough, combine the
flour and salt in a large bowl.
Make a well in the centre.
Combine the oil and water
and pour into the flour. Use
a flat-bladed knife to stir
until combined. Turn onto a
floured surface and knead
until smooth and elastic.
Divide the dough into four
balls. Place on a lightly
floured tray, cover with plastic
wrap and set aside to rest
for 20 minutes.
2. For the filling, heat oil in a
large frying pan over medium
heat. Add the onions
and garlic and cook 3-4
minutes until softened but
not coloured. Transfer to a
bowl and set aside to cool.
Add the cayenne, paprika,
silverbeet, feta and tasty
cheese; stir to combine.
3. Preheat the flat plate of your
barbecue on high until hot.
Roll one piece of dough to
a 3mm thick, 20cm x 30cm
rectangle. Pile one quarter
of the filling onto half of the
dough. Fold over the dough
and press lightly to seal. Repeat
with remaining dough
and filling.
4. Coat both sides lightly with
oil. Reduce barbecue heat
to medium. Place a piece
of baking paper onto the
flat plate; barbecue for
5-8 minutes each side or
until golden. Cut into pieces
and serve with wedges of
lemons.
68 OCTOBER 2018
The Local Voice Since 1991