Post by SeaDragon on Dec 7, 2017 21:34:12 GMT 10
Turkish Pide with Mixed Fillings
Recipe from The Circle (Channel Ten)
Guest Chef: Shane Delia
Date: 09/12/2010
Ingredients:
Serves 6-8 (dough makes about 15)
Pide dough:
10 g fresh yeast (or 4 g dried yeast)
2 tsp sugar
220 ml lukewarm water
300 g type ‘00’ flour
2 tsp sea salt
Prawn, fetta and basturma pide filling:
Makes about 6 to 8
2 tbsp olive oil
100 g basturma (air-dried cured beef), diced
2 tbsp finely diced golden shallot
1 tbsp toum paste (Lebanese garlic sauce)
10 prawns, peeled, deveined and diced
Grated zest of 1 lemon
1 tbsp aleppo pepper
½ tsp fennel seeds, toasted and crushed
½ tsp coriander seeds, toasted and crushed
50 g fetta, crumbled
2 tbsp coriander, torn
Lamb pide filling:
Serves 6 to 8
300 g lamb leg minced
1 brown onion, pealed
4 cloves garlic, pealed
1 tbsp Aleppo pepper
¼ bunch flat leaf parsley, stalks removed
1 large vine ripened tomato
Salt to taste
Pepper to taste
Lemon juice to season
Cayenne pepper to season
Wilted greens and ricotta pide filling:
Serves 6 to 8
1 kg spinach leaves
3 cloves garlic, sliced
1 brown onion, diced
200 g fresh ricotta
Zest of 1 lemon
3 stalks of silver beet, stems diced and leaves, finely chopped
1 tbsp fennel seeds
Sea salt and pepper to taste
200 g tinned cooked chick peas
Extra virgin olive oil
Method:
Pide dough:
1. To make the dough, combine the yeast, sugar and water in a small bowl and leave to sit for 2 minutes.
2. Place the flour and salt in a large mixing bowl, add the yeast mixture and mix together until a dough forms. Turn out onto a well floured bench and knead for 10 minutes or until smooth and elastic.
3. Place the dough in a clean bowl, cover and leave to prove in a warm place for 1 hour or until doubled in size. Punch down the dough once to expel the air then divide into 15 portions and roll into small balls.
4. Cover them with a tea towel or plastic film and rest for 15 minutes. The dough is quite sticky so continue to dust with flour as you work the dough.
5. Preheat the oven to 220°C (fan-forced) and line a large baking sheet with baking paper.
6. Shape each dough ball into a boat shape. Spoon on a tbsp of the mixture then fold the sides up slightly. Place on the baking sheet and cook in the oven for 10 - 12 minutes or until golden brown. Serve hot.
Prawn, fetta and basturma pide filling:
1. Heat the olive oil in a medium frying pan over medium heat and cook the basturma until crispy.
2. Add the shallot and toum paste and cook for 10 minutes or until the shallot is opaque.
3. Add the prawns, then stir in the lemon zest, aleppo pepper, fennel seeds and coriander seeds and cook over low heat for a further 2 minutes.
4. Tip the mixture onto a flat tray and place in the refrigerator to until cold. Once cold, transfer the mixture to a bowl and stir in the fetta and coriander. Cover and return to the refrigerator until ready for use.
Lamb pide filling:
1. Place all ingredients excluding the lemon and cayenne pepper in a mincer.
2. Roll out the pide dough and smear out the filling in the centre.
3. Crimp the sides to form a long boat shape.
4. Bake at 250°C for 10 minutes or until brown.
5. Squeeze lemon juice and cayenne pepper over the top to taste.
Wilted greens and ricotta pide filling:
1. Heat a large pan and add olive oil and heat, add onions, garlic and silver beet stalks.
2. When broken down add spinach leaves and sliced silver beet leaves.
3. Add lemon zest, fennel seeds and chick peas.
4. Season with salt and pepper, place in fridge to cool.
5. Fold through ricotta and make the pides.
6. Bake at 250°C for 10 minutes or until golden brown.
7. Drizzle with olive oil and serve.
Recipe from The Circle (Channel Ten)
Guest Chef: Shane Delia
Date: 09/12/2010
Ingredients:
Serves 6-8 (dough makes about 15)
Pide dough:
10 g fresh yeast (or 4 g dried yeast)
2 tsp sugar
220 ml lukewarm water
300 g type ‘00’ flour
2 tsp sea salt
Prawn, fetta and basturma pide filling:
Makes about 6 to 8
2 tbsp olive oil
100 g basturma (air-dried cured beef), diced
2 tbsp finely diced golden shallot
1 tbsp toum paste (Lebanese garlic sauce)
10 prawns, peeled, deveined and diced
Grated zest of 1 lemon
1 tbsp aleppo pepper
½ tsp fennel seeds, toasted and crushed
½ tsp coriander seeds, toasted and crushed
50 g fetta, crumbled
2 tbsp coriander, torn
Lamb pide filling:
Serves 6 to 8
300 g lamb leg minced
1 brown onion, pealed
4 cloves garlic, pealed
1 tbsp Aleppo pepper
¼ bunch flat leaf parsley, stalks removed
1 large vine ripened tomato
Salt to taste
Pepper to taste
Lemon juice to season
Cayenne pepper to season
Wilted greens and ricotta pide filling:
Serves 6 to 8
1 kg spinach leaves
3 cloves garlic, sliced
1 brown onion, diced
200 g fresh ricotta
Zest of 1 lemon
3 stalks of silver beet, stems diced and leaves, finely chopped
1 tbsp fennel seeds
Sea salt and pepper to taste
200 g tinned cooked chick peas
Extra virgin olive oil
Method:
Pide dough:
1. To make the dough, combine the yeast, sugar and water in a small bowl and leave to sit for 2 minutes.
2. Place the flour and salt in a large mixing bowl, add the yeast mixture and mix together until a dough forms. Turn out onto a well floured bench and knead for 10 minutes or until smooth and elastic.
3. Place the dough in a clean bowl, cover and leave to prove in a warm place for 1 hour or until doubled in size. Punch down the dough once to expel the air then divide into 15 portions and roll into small balls.
4. Cover them with a tea towel or plastic film and rest for 15 minutes. The dough is quite sticky so continue to dust with flour as you work the dough.
5. Preheat the oven to 220°C (fan-forced) and line a large baking sheet with baking paper.
6. Shape each dough ball into a boat shape. Spoon on a tbsp of the mixture then fold the sides up slightly. Place on the baking sheet and cook in the oven for 10 - 12 minutes or until golden brown. Serve hot.
Prawn, fetta and basturma pide filling:
1. Heat the olive oil in a medium frying pan over medium heat and cook the basturma until crispy.
2. Add the shallot and toum paste and cook for 10 minutes or until the shallot is opaque.
3. Add the prawns, then stir in the lemon zest, aleppo pepper, fennel seeds and coriander seeds and cook over low heat for a further 2 minutes.
4. Tip the mixture onto a flat tray and place in the refrigerator to until cold. Once cold, transfer the mixture to a bowl and stir in the fetta and coriander. Cover and return to the refrigerator until ready for use.
Lamb pide filling:
1. Place all ingredients excluding the lemon and cayenne pepper in a mincer.
2. Roll out the pide dough and smear out the filling in the centre.
3. Crimp the sides to form a long boat shape.
4. Bake at 250°C for 10 minutes or until brown.
5. Squeeze lemon juice and cayenne pepper over the top to taste.
Wilted greens and ricotta pide filling:
1. Heat a large pan and add olive oil and heat, add onions, garlic and silver beet stalks.
2. When broken down add spinach leaves and sliced silver beet leaves.
3. Add lemon zest, fennel seeds and chick peas.
4. Season with salt and pepper, place in fridge to cool.
5. Fold through ricotta and make the pides.
6. Bake at 250°C for 10 minutes or until golden brown.
7. Drizzle with olive oil and serve.