Lebanese Style Pide with Lemon Mint Yogurt

Ingredients

7g sachet dry yeast
2 cups warm water
1 teaspoon sugar
1 ½ teaspoons salt
6 cups plain flour
¼ cup olive oil
250g Perfect Italiano Mozzarella Pear, sliced
2 tablespoons pine nuts
1 onion, chopped
1 clove garlic, crushed
400g good quality minced lamb
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon sumac (optional)
1 tomato, de-seeded and finely chopped
¼ cup chopped fresh mint
Salt and freshly ground black pepper, to taste
1 cup Riverina Fresh Greek style yogurt
Finely grated rind of 1 lemon
Lemon wedges, for serving
1 teaspoon sumac, extra, for serving (optional)

Method

Preparation Time: 1 ½ hours (includes 45 minutes standing time)
Cooking Time: 20 minutes
Serving Size: Serves 8

1. Dissolve yeast in ¼ cup lukewarm water, add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups flour to make a very thick batter. Cover and stand in a warm place for 10 minutes, until frothy.
2. Gradually stir in remaining flour and 2 tablespoons of the oil. Knead for 10 minutes or until smooth and elastic, adding additional flour if required.
3. Divide into 8 pieces. Roll each piece into a 25cm oval shape, pinching the edges to create a ‘boat’ shape. Layer with half the Perfect Italiano Mozzarella slices.
4. Heat remaining oil in a frypan, fry pinenuts until golden, remove and drain on absorbent paper. Add onion to frypan and cook until soft, add garlic and mince, cook until well browned. Stir in allspice, cinnamon, sumac, pinenuts, tomato and half the mint, season to taste and remove from heat.
5. Spread spiced lamb mixture over each prepared dough base, and fold in edges. Layer with remaining Perfect Italiano Mozzarella slices. Bake at 200°C for 10 minutes or until base is golden and cheese is bubbling.
6. Combine yogurt, remaining mint and lemon rind. Serve hot pide with a squeeze of lemon juice, dollop of minted yogurt and sprinkle with sumac if desired.

Asian Baked Salmon with Broccolini and Snowpeas

Ingredients

1 x 200g bunch broccolini, washed and trimmed
200g snowpeas, washed and trimmed
2 spring onions, cut into 5 cm lengths
4 x 200g portions Atlantic salmon fillet
2 tablespoons soy sauce
1 lime
1 teaspoon sesame oil
60g Western Star Butter, cut into 8 cubes
8 sprigs of coriander
Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)

Method

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serving Size: Serves 4

1. Place 4 large pieces of aluminium foil on the bench top, shiny side up. Arrange the broccolini, snowpeas and spring onions in the middle of each sheet of foil and top with a piece of salmon.
2. Sprinkle each piece of salmon with 2 teaspoons soy, a squeeze of lime juice, 1/4 teaspoon sesame oil, 2 cubes of butter and a sprig of coriander.
3. Scrunch up the foil around the salmon and vegetables to form a sealed, pastie shaped parcel. Arrange parcels on a baking tray and bake at 200°C for 10-12 minutes.
4. To serve, open each parcel and transfer contents to a plate, drizzle with juices and garnish with rice sprinkles, extra coriander and lime wedges.

Ricotta, Sun-dried Tomato and Parsley Empanadas

Ingredient

3 cups plain flour
200g butter
50g Perfect Italiano Shredded Parmesan
100ml water
½ cup sun-dried tomatoes
¼ cup flat leaf parsley leaves
3 spring onions, chopped
250g tub Perfect Italiano Ricotta
125g Perfect Italiano Mozzarella Shred
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten

Method

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Makes 24

1. Blend flour, butter and parmesan cheese in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together. Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
2. Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add cheeses and seasonings and blend until combined.
3. Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece. Place spoonfuls of ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
4. Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.

Perfect Lasagne

 

Ingredients

500g Perfect Italiano Ricotta Original
3 Eggs
1kg of Bolognaise sauce
6 sheets of lasagne pasta
100g washed baby spinach
200g Perfect Italiano Mozzarella Shred
Salt & Pepper

Method

Serving Size: Serves 6
Cooking Time: 45-55mins

1. Whisk together the ricotta, eggs, salt & pepper to taste until smooth.
2. Spread 1/3 of the Bolognese sauce over the base of an oven proof dish, top with lasagne sheets & half the spinach leaves.
3. Spread another 1/3 of the Bolognese sauce over the pasta & cover with lasagne sheets.
4. Place the remaining spinach over the pasta & spread with 1/3 of the ricotta mixture, then top with remaining pasta sheets.
5. Spread over the remaining Bolognese sauce & the remaining ricotta mixture. Sprinkle the mozzarella cheese on top & bake in a pre heated oven @ 170c until golden brown in the oven for 45-55 minutes, ensuring pasta sheets are cooked.
6. Allow to sit for 10 minutes then portion & serve with a fresh garden salad.

Berry Ricotta Hotcakes

Ingredients

2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g Western Star Butter, melted
1 punnet raspberries
250g tub Perfect Italiano Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting

Method

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4

1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
2.Pour ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.