January 07th, 2021

Forget the takeaway!

Day 2 on our 100 day food journey.
​
I was reminded at a recent family gathering , when a friendly neighbour, who owns the Central Takeaway here in Thomastown very kindly gifted us with boxes of her famous pizza. As we munched our way through this delicious fare, our youngest son Murray piped up that they were deprived as children as I wouldn’t allow take-aways into the house - quote unquote - apparently my reply was always ‘ if you think I am paying that kind of money for something that is made with flour, yeast & water with a few tomatoes and a bit of cheese thrown on top, you have another thought coming. I could buy a roast of beef for that’.

So today's theme is ‘Forget the Takeaway’.

Basic Flatbread

Basic flatbread
​makes 3.
Ingredients                                                   
175 grams of flour.                                      
A good pinch of salt.                                      
A good pinch of smoked paprika.            
1 tablespoons olive oil.                                      
75 mls of water.                                            
2 tablespoons rapeseed oil.

Method.

1. Pop everything into a bowl.
2. Bring everything together and divide into 3 portions.
3. Flour tabletop & pieces and roll out as thinly as possible.
4. Heat 1/3 of rapeseed oil in a pan.
5. When hot, pop in the first flatbread & cook for 3-4 minutes.  Flip over and do the same on the other side.
6. Repeat with the remaining two flatbreads.

 
Toppings:
Cajun Chicken, pear salsa & sour cream

1. Cook off the chicken in a pan with a little oil & 2 tea.sp. Cajun spice for 5-7 mins.
2. Salsa - Into a bowl pop in some diced pear, diced tomato, chopped chives, a dash of lemon juice, a pinch of salt &salt season with salt & pepper. 
3. To assemble - spread the base with some sour cream. Top with the Cajun chicken and scatter over the salsa.​

Garlic mushroom & courgettes with herby hummus & feta cheese.

​Garlic mushroom & courgettes with herby hummus & feta cheese.

1. Tip 1 can of drained & rinsed chickpeas into a bowl.
2. Add 2 cloves of garlic, zest & juice of 1 lemon, a good bunch of chives, parsley & basil & 3 Tablespoons of olive oil. Season and blitz with a sick blender( left overs will keep in the fridge for 3 days).
3. In a little oil fry off 1/2 sliced courgette with 4 sliced mushrooms & 1 chopped clove of garlic for 4-5 minutes. Cool.
4. To Assemble - spread the flatbread with the hummus, pile on the courgettes & mushrooms, finish with the feta cheese.

Roasted pepper, balsamic tomatoes, broccoli pesto & Brie cheese.

​Roasted pepper, balsamic tomatoes, broccoli pesto & Brie cheese.

1. Spread the base with the pesto made on day 1.
2. Thinly slice 1 large red pepper (from a jar) & place in the centre.
3. Surround with cherry tomatoes & slices of Brie. Give everything a drizzle of good balsamic vinegar.

Note.
The flatbreads can be made and left aside. Make all the toppings. When ready to serve, preheat an oven to 190cen, apply the toppings & pop into the oven for 10minutes.  As Mary Berry would say-‘no soggy bottoms’


Delicious served with broccoli slaw from day 1.


Enjoy, see you tomorrow