delicious Australia - May 2020

EXTRACT.
stir through cavolo nero and cook for a
further 15 minutes. Season and keep warm.
Meanwhile, cook pasta in a large
saucepan of generously salted water for
3-4 minutes until just under al dente. Drain
pasta, reserving 1 cup (250 ml) cooking
water. Increase heat under the sauce to
medium and, when bubbling again, add
pasta along with some of the reserved
cooking water and cook for 1-2 minutes
until pasta is al dente and well coated. Add
more cooking water if needed. Serve with
grated parmesan and extra chilli flakes.
CRUMBED LAMB CUTLETS WITH
SMOKY EGGPLANT SALAD
SERVES 4
8 Frenched lamb cutlets
2 /3 cup (100g) plain flour
2 eggs, lightly beaten
2 1 /2 cups (125g) panko breadcrumbs
1 tbs extra virgin olive oil
SMOKY EGGPLANT SALAD
3 eggplants (about 1 kg in total)
Seeds of 1 pomegranate
60g pine nuts, toasted
Large handfuls of parsley and mint leaves
Juice of 1 lemon
3 tbs extra virgin olive oil
1 tbs pomegranate molasses
Pinch of sumac
For the salad, place the eggplants directly
over the gas flame of your stove or on a
barbecue over coals, and cook for around
10 minutes, turning frequently, until the
skin is charred and the flesh is soft and
collapsed. Transfer to a dish and, when
cool enough to handle, peel and discard
skin. Transfer the flesh to a colander and
allow to drain for 10 minutes. Transfer to a
bowl and add the remaining ingredients,
using a fork to gently pull the eggplant
apart as you mix it with the other
ingredients.
Season the lamb with sea salt. Place the
flour, egg and breadcrumbs in separate
shallow bowls, ready for crumbing. First,
lightly dust the cutlets in flour, then dip in
the egg and finish with breadcrumbs, using
your hands to gently press crumbs on.
Heat the olive oil in a large frypan over a
medium heat and pan-fry the crumbed
lamb cutlets for about 3 minutes on each
side, until golden and just cooked through.
Drain on paper towel, then serve with the
eggplant salad.
PIADINA WITH TWO FILLINGS
SERVES 8
3 1 /3 cups (500g) tipo ‘00’ or plain flour,
plus extra to dust
2 tsp baking powder
1 tsp fine sea salt
80g unsalted butter, softened
150ml full-cream milk
Combine the flour, baking powder and salt
in a large bowl. Either using your hands or
a stand mixer with a dough hook, mix in
the butter. Slowly pour in milk and 150ml
lukewarm water and continue to mix until
everything is well incorporated. If making
the dough by hand, tip the dough onto a
well-floured board and knead for around
10 minutes or until the dough is smooth
and pliable. If using a stand mixer, mix on a
medium speed for 5 minutes. Wrap the
dough in plastic wrap and allow to rest for
at least 30 minutes.
Dust a clean work surface with flour,
divide dough into 8 balls and roll out into
2mm-thick rounds. Heat a large non-stick
frypan over a medium heat and cook the
piadina for 90 seconds on each side or until
lightly golden. Transfer to a plate and
repeat with remaining dough. Fill the
piadina with desired filling (see below) .
Piadina are best eaten shortly after
being cooked.
MOZZARELLA, PROSCIUTTO, FIGS & ROCKET
Cover one half of the piadina with a few
pieces of buffalo mozzarella and sliced fig.
Drape over some prosciutto and top with
some basil leaves and rocket. Drizzle with
extra virgin olive oil and season with salt
and pepper. Fold the piadina over, cut in
half and serve.
CIME DI RAPA AND STRACCIATELLA
Trim a bunch of cime di rapa (broccoli rabe)
to remove any tough and woody stems.
Blanch in salted boiling water until just
wilted. Drain and refresh in iced water, then
squeeze out as much moisture as you can.
In a large frypan, warm 2 tbs extra virgin
olive oil. Add 3 roughly chopped garlic
cloves and saute gently until soft. Add a
pinch of dried chilli flakes and the cime di
rapa. Drag the rapa around the pan to
coat. Season with salt and allow to cool
briefly. Cover one half of the piadina with
some cime di rapa and top with
stracciatella (or mozzarella). Drizzle with
olive oil, then fold the piadina over, cut in
half and serve.
BANANA AND COCONUT CAKE
WITH LEMON ICING
SERVES 8-10
3 eggs
100g caster sugar
50g brown sugar
1 vanilla pod, split, seeds scraped or 1 tsp
vanilla bean paste
150ml olive or neutral vegetable oil
1 cup (70g) shredded coconut, plus extra
to sprinkle
270g self-raising flour, sifted
3 mashed ripe bananas (about 300g total)
200ml buttermilk
LEMON ICING
Finely grated zest and juice of 1 lemon
2 1 /4 cups (270g) pure icing sugar, sifted,
plus extra if needed
Preheat oven to 180°C. Grease a 21cm
round cake pan with butter and line base
and side with baking paper.
In a large bowl, whisk eggs and sugars
together until pale and light. Add vanilla
and drizzle in the oil, whisking to combine.
Alternately, and in small batches, add the
shredded coconut, flour, banana and
buttermilk, mixing well between each
addition. Pour batter into prepared pan
and bake for 1 hour 20 minutes, or until a
skewer inserted in the centre comes out
clean. Cool in pan for a few minutes, then
invert onto a wire rack to cool completely.
For the icing, combine the lemon zest
and juice with the icing sugar, whisking
until smooth. The icing should be runny
enough to pour but thick enough to cover
the cake. Add more sugar to thicken if
needed. Pour icing over the cake and
generously scatter with extra shredded
coconut to serve.
88 delicious.com.au