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Foodie Friday: Lamb Manti

This week’s recipe comes from David Tsirekas, chef at Greek restaurant 1821 in Sydney. Why not try something a little different with these minced meat dumplings?

Ingredients

  • 225 g (1½ cups) plain flour, sifted, plus extra, to dust
  • 90ml olive oil
  • 1 egg, lightly beaten
  • 150 g fine minced lamb
  • 1 small brown onion finely chopped
  • 2 tsp chopped mint
  • 2 tsp chopped parsley
  • 2 tsp ground chilli
  • 2 tsp smoky paprika
  • 2 garlic cloves, crushed

Method

To make dough, place flour and ½ tsp salt in a large bowl. Make a well in the centre and add 2 tsp olive oil and the egg. Start drawing in the flour while gradually adding 125 ml (½ cup) water; add only enough water for the mixture to just come together; the dough should be soft but not too sticky. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 4. Small air pockets should have formed at this point. Cover with a damp tea towel and rest at room temperature for 20 minutes.

To make filling, first saute onions with garlic until soft and caramelised. Set aside to cool. Mix together with lamb, mint,parsley, paprika, chilli salt and pepper to season.

Roll out a piece of dough on a lightly floured work surface until 2mm thick and cut into 4cm squares. Place ½ tsp lamb filling in the centre of each square, then using a wet pastry brush, lightly brush the edges. Bring each corner together to meet in the centre and press the edges together to seal and form a pyramid-shaped dumpling. Place on a lightly floured tray. Repeat with remaining dough and lamb filling.

Meanwhile, bring a large saucepan of salted water to the boil. Cook manti, in batches, for 3 minutes or until cooked through and floating on the surface. Set aside to drain.

Divide manti and sauce among bowls. Serve with yoghurt folded with truffle paste and a burnt butter with dried currants and toasted pinenuts.

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Foodie Friday: Greek San Choy Bow

This Greek take on San Choy Bow is one of the signature dishes at new Sydney CBD Greek restaurant, 1821.

Ingredients

  • 6 large ox heart tomatoes
  • 6 medium size green capsicums
  • 2 cups medium grain rice
  • 1 bunch shallots, chopped medium fine
  • 1 bunch parsley, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 bunch dill, roughly chopped
  • 2 brown onions, diced
  • 1 dessert spoon ground nutmeg
  • 4 cloves garlic, crushed
  • 1 dessert spoon vegetable stock powder
  • 1 dessert spoon smokey paprika
  • 6 medium potatoes, peeled
  • 1 dessert spoon tomato paste
  • 1 cup Greek yoghurt
  • Extra virgin olive oil
  • 2 litre vegetable stock
  • Salt and pepper

Method

Preheat oven to 180°C.

Core the tops of  tomato and green capsicum and slice the tops off to act as a lid. Hollow out the centres of the tomato and save the seeds and flesh of tomato and capsicum. Roughly chop and set aside for later.

Heat a large frying pan with some extra virgin olive oil over medium heat and fry onions, shallots, garlic, tomato paste, tomato and capsicum off cut pulp and rice until well mixed. Add spices and season. Fold through all the herbs.

Stuff the hollowed out tomato and capsicum until stuffed fully. Place lids on top and pack  into a baking dish that they sit low in and are packed in cosily. Arrange potato wedges and, if you have any stuffing left, around the vegetables. Pour over half the stock over vegetables so they absorb some liquid but don’t stress if it pours down the sides. Place in oven uncovered. The rest of the stock is used during the baking process to keep the veg and rice moist.

Check vegies after half an hour to check on liquid levels and dryness. Occasionally add some stock over the veg to refresh and continue to bake and refresh until both the capsicum and tomato has cooked and is soft and the rice is flaky and cooked just past al dente.

Serve with pan juices and goes well with fresh yoghurt and grated cheese. You can add beef or lamb mince to the mixture by adding that in the beginning sauté process. Add ½ to the amount of rice.

To complete this dish, place the cooked vegetables into a mixing bowl. Use kitchen scissors to roughly cut them up and add a tablespoon of the smashed mixture into freshly rinsed iceberg lettuce cup. Add a teaspoon of fresh Greek yoghurt, then dust with smokey paprika powder, fresh dill tips and a drizzle of olive oil.

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Foodie Friday: Greek style stuffed capsicum

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Today’s recipe comes from Rosie at By Rosie (formerly The Rosedog Blog)…

“My Greek-style stuffed capsicum is a winning meatless feed. The filling is made from raw whole buckwheat, homemade spicy tomato, chipotle and turmeric sauce topped with a strong Greek feta and baked in the oven. Served with a squeeze of fresh lime.

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Raw capsicums have the highest levels of vitamin C in any fruit or veggie around (sufferers of colds and flu, you need to be eating these raw). Buckwheat (gluten-free) is a brilliant seed which allows slow release energy throughout the day. Perfect for people with diabetes, it will help maintain a steady environment with a slow release of glucose. Turmeric is the God of all spices, known to be anti-inflammatory, anti-microbial, anti-bacterial and anti-fungal.”

Serves 2-4

Ingredients

  • ½ cup whole raw buckwheat
  • 1.5 cups cold water
  • 2 Lg Capsicum
  • 1 Tbsp coconut oil
  • 1 red onion, finely diced
  • 2 Thumbs raw turmeric, finely grated
  • 2 garlic cloved, minced
  • 1 red chilli, finely chopped
  • 2-3 chipotle chillies in abodo sauce (or 3-4 tsp chipotle chilli)
  • 1 tin diced tomatoes
  • Sea salt and pepper
  • ½ bunch coriander leaves, roughly chopped
  • ½ cup Greek feta, crumbled
  • 1 Lime, squeezed (to serve)
  • 2 Tbsp Greek Yoghurt (optional to serve)

Method

  1. Pre-heat oven to 180c. Rinse the buckwheat in a sieve before adding to a medium saucepan with 1.5 cups cold water. Bring to the boil before letting it simmer for about 20-25 minutes (until buckwheat is soft but not mushy).
  2. Whilst the buckwheat is cooking. Pop the whole red capsicums (stalks and all!) on a baking tray and place in the oven for 5-7 minutes.
  3. During this time, grab a large frying pan, add coconut oil, when melted add onions, garlic and turmeric and lightly fry until soft and fragrant.
  4. Add the chillies (fresh and chipotle) and heat for a further 2-4 minutes.
  5. Add tin of tomatoes, 1/2 re-fill the tin with cold water and add to sauce mixture. Bring to a boil, then slowly simmer until sauce has thickened (probably around 10-15 minutes). Add salt and pepper. Season to taste.
  6. Remove capsicums from oven, chop in half and remove stalks and seeds (be careful not to burn hands). Place back on baking tray.
  7. Buckwheat should be cooked by now. Remove any excess water by using a sieve. Rinse quickly in cold water, pop to one side.
  8. If sauce has thickened and all excess water has boiled off, add the buckwheat to the spicy tomato sauce. Stir well before adding half of the coriander leaves.
  9. Evenly distribute stuffing into capsicum. Sprinkle with feta and pop into oven for 20-25 minutes. Serve with final sprinkling of coriander and a wedge of lime squeezed over. Optional couple of dollops of Greek yoghurt to serve.

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