Spanish Flatbreads - Coca Mallorquina
Photography by Vanessa Wu.
Serves: 4-6
INGREDIENTS
2 cups plain flour
1½ teaspoons sea salt
2 teaspoons instant dried yeast
1 teaspoon sugar
300 ml warm water
1 tablespoon olive oil
Caramelised onions
4 large red onions, thinly sliced
3 tablespoons olive oil
pinch of sugar
sea salt and freshly ground pepper
Topping
sliced piquillo peppers or roasted capsicum
stuffed green olives
cured ham
Carrot, Radish and Tomato Salad
2 large carrots, peeled and grated
4 radishes, julienned
2 medium vine tomatoes
1 x 400 gram tin cooked chickpeas, rinsed and drained
Dressing
4 tablespoons olive oil
2-3 tablespoons orange juice
1⁄2 teaspoon ground cumin
1 clove garlic, crushed
sea salt and freshly ground pepper
To finish
shredded mint
METHOD
Put the flour, salt, yeast and sugar in a large bowl. Stir in the water and olive oil to make a soft dough. Tip onto a lightly floured bench and knead for 3 minutes until smooth. Place in a lightly oiled bowl and cover tightly with plastic wrap. Set aside in a warm place until doubled in size.
Onions: Put the onions, olive oil and sugar in a sauté pan. Season, cover and cook gently for 15 minutes until soft. Remove the lid and continue to cook, stirring occasionally, until very tender, about 30 minutes. Cool.
Preheat the oven to 225°C. Divide the dough into 4 pieces and place on lightly oiled baking trays. Roll or push out with your fingers into rectangles approximately 22 cm x 10 cm.
Cover with caramelised onions and scatter with the piquillo peppers and olives. Brush the edges with olive oil. Bake for 10 minutes until puffed and golden. Scatter over the cured ham and serve immediately.
Other suggested toppings:
Wilted greens such as spinach, spring onions, rocket and Swiss chard with roasted garlic. Top with shaved Manchego cheese or goat’s cheese when cooked.
Caramelised onions, anchovies, sun dried tomatoes and black olives.
Thinly sliced zucchini brushed with garlic oil, black olives and pine nuts.
Menu: Serve with the Carrot, Radish and Tomato Salad and finish withFresh Cheese with Honey and Walnuts for dessert.
Carrot, Radish and Tomato Salad
Dressing: Place the ingredients in a large bowl and whisk together. Season.
Add the carrots and radishes to the dressing. Halve the tomatoes and scoop out the seeds. Cut into thin strips. Add the tomatoes and chickpeas to the bowl and turn gently to coat in the dressing. Add the mint just before serving.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.