61 woman this month | October 2011 | Herb Encrusted Rack of Lamb Herb and Goats Cheese Pizza For the crust 20g flat leaf parsley, coarsely chopped 2 garlic cloves, crushed ½ tbsp fresh thyme 1 tbsp fresh rosemary sprigs 30g fresh breadcrumbs 40g dried breadcrumbs For the lamb 2 racks lamb, French-trimmed (ask your butcher to do this for you) 100g butter 1 tbsp olive oil 2 sprigs fresh rosemary, finely chopped 2 garlic cloves, crushed 60g Dijon mustard l To make the pizza base, put all the ingredients in a bowl and add the water. Mix together with your hand to form the dough. Tip dough out on to a lightly floured table top and knead for five minutes. Make a ball and place it back in to the bowl. Cover loosely with cling film and set aside in a warm place for an hour until doubled in size. l When ready, tip the dough out on to the table top and roll it into a ball again. Preheat oven to 220 degrees Celsius. Deflate the dough and turn it out on to a lightly floured surface. l Divide the dough into two equal pieces and form into rounds; cover and let rest for 10 minutes. Roll the rounds out to the desired size. Use an oiled pizza tray for size and shape or merely roll the dough into rough round shapes and place on parchment papered trays. l Spread the bases with the pizza sauce and top with the crushed garlic, fresh herbs, rosemary, basil, oregano and thyme to your own tastes. Sprinkle over the grated cheese and place the crumbled goat’s cheese on top of this. Bake the pizzas until the cheese is bubbly and golden, about 12-15 minutes. Remove and serve immediately. For the pizza dough 300g pizza flour 6g salt 3g sugar 4g instant dry yeast 36ml olive oil 4g freshly ground black pepper 165ml cold water For the pizza 125g tomato puree/pizza sauce of your liking fresh oregano fresh thyme fresh basil fresh rosemary, chopped 2 cloves crushed garlic olive oil 300g grated cheese 100g goats cheese, crumbled l Preheat the oven to 175 degrees Celsius. l For the herb crust, combine the parsley, the crushed garlic cloves, the thyme and the rosemary in a food processor and blend all to a paste. Add the breadcrumbs and pulse lightly, but do not over mix. Retain the crust mixture in a bowl until required. l Place an oven proof skillet or pan into the oven to heat. l To start the lamb, heat the butter in a frying pan with the olive oil. Rub Fried Herbed Calamari 700g cleaned and thick cut calamari rings 2 eggs freshly ground black pepper salt to taste 400g dried bread crumbs 10g chopped fresh oregano 10g chopped fresh basil 5g picked fresh thyme 5g chopped fresh coriander 40g parmesan cheese, grated l Ensure the calamari is fresh, washed and patted dry using a paper towel before proceeding. l Season the beaten eggs well with black pepper and salt. l In another bowl, mix bread crumbs, the fresh oregano, basil, thyme and coriander with the grated cheese. Toss with a spoon or using your hand to ensure the freshly chopped herbs are evenly distributed throughout the bread crumbs. l Dip each piece of calamari into the seasoned egg mixture. Then toss lightly into the herbed bread crumbs. Do not pack it down heavily — it is fine if the coating is loose. l Place the calamari piece-by-piece into the heated oil and fry lightly until golden brown, which will take about five minutes. l Drain the seafood on paper towels and serve immediately with lemon wedges and dips such as tartare sauce, garlic mayonnaise or sweet chili. the sides of the lamb with the chopped rosemary and crushed garlic cloves. Place the lamb into the heated butter and sear both sides of the lamb for two to three minutes until browned. l As it is searing, baste it with the butter and any pan juices. When browned, cover the bones with a little foil to prevent burning. Carefully transfer the lamb to the heated skillet or oven proof dish in the oven and roast for eight to 10 minutes. l Remove the lamb from the oven and set it to rest somewhere warm for five minutes. Once rested, brush it liberally with the Dijon mustard and roll the meat in the breadcrumb mixture to coat. Pack the coating on fairly firmly. Return to the oven for a further eight to 12 minutes, or until cooked to your liking. Remove from the oven, remove the foil from the bone tips and set aside to rest before carving into cutlets and serving with fresh vegetables or salad.
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