Gozleme with vegetables
Gozleme are delicious stuffed Turkish flatbreads and a popular street food around the world. If I ever see a gozleme stand I’ll order one, even if I’m not really hungry! My version uses a very easy and forgiving paste, with paprika and lots of olive oil. It will still work, even if it is slightly overcooked or undercooked.
You can make the gozleme any size you like and really play around with the toppings. I like to grate vegetables finely so that they almost disappear into the cheese (a great way to hide them from your kids). Always finish with a squeeze of lemon. No sauce required!
½ head of cauliflower, grated
½ head of broccoli, grated
1 carrot, grated
1 beet, grated
200g soft Persian feta
100 g baby spinach
Extra virgin olive oil, for brushing
Lemon wedges, to serve
For the dough
1 sachet (7g) of instant dry yeast
1 teaspoon of powdered sugar
1 teaspoon of salt flakes
450g plain flour
1 tablespoon of smoked paprika
80 ml extra virgin olive oil
To make the dough, mix the yeast, sugar, salt and 90 ml of lukewarm
of water in a small bowl and set aside for 10 minutes until it begins to bubble and activate. Combine the flour and paprika in a large bowl and make a well in the center. Add the yeast mixture, oil and 200 ml of lukewarm water. Starting from the center, slowly mix to incorporate the flour, stirring until a rough dough begins to form. Unmould onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and set aside, covered, for 45 minutes or until doubled in size.
Meanwhile, heat a barbecue griddle or large skillet over medium heat.
Roll out the dough on a lightly floured surface and knead lightly, then divide into four equal pieces. Roll each piece into a rectangle of about 30cm x 20cm. Distribute the grated vegetables evenly over two of the rectangles, leaving a little space around the edges, then crumble over the feta and finish with the spinach leaves. Top with the two remaining pastry rectangles and pinch the edges together to seal, keeping the seam as thin as possible.
Lightly brush each gozleme with oil and cook on a hotplate or frying pan for 3 to 4 minutes per side or until golden brown. Remove from the heat, cut into wedges and serve with lemon wedges.
Grilled Broccoli with Soy and Cilantro Pesto
Gone are the days of basic boiled vegetables; See broccoli in a whole new light with this hearty and tasty dish.
2 heads of broccoli, quartered
100 ml of kecap manis (Indonesian sweet sauce)
1 tablespoon of sesame oil
2 tablespoons of white sesame seeds
2 tablespoons of grated palm sugar
1 teaspoon of salt flakes
1 lemon, finely grated zest and juice
Lime cheeks, to serve
Sliced radish and / or red pepper, to serve
For the coriander pesto
1 bunch of coriander, leaves picked and roughly chopped
80g roasted salted cashews
½ bunch of Vietnamese mint, picked leaves
freshly ground black pepper
To make the cilantro pesto, place all the ingredients in a food processor and blend to your preferred consistency. Maestre says he likes his “still having a little texture”. Taste and season if necessary, then set aside.
Preheat barbecue or charcoal pan to medium heat.
Blanch the broccoli in a pot of boiling water for 30 seconds, then drain them and pour them directly into a large baking dish.
Whisk together the kecap manis, sesame oil, sesame seeds, palm sugar, salt, lemon zest and lemon juice, then pour over hot broccoli to coat well. Shake and reserve the excess marinade, then grill for 2 minutes on each side, basting with the reserved marinade. Grill the lime cheeks at the same time on a clean part of the grill.
Garnish with radish and / or chili if desired and serve with the toasted lime cheeks on the side.
Growing up, it was the dessert my mom made all the time. It is very authentic. A bit like a Spanish version of crème brûlée, it’s a custard with a crazy orange flavor. I recommend making them very small, using wide, shallow ceramic dishes rather than dariole pans or muffin trays. A thinner surface allows for more caramelization and they will steam and set very quickly.
You can omit the Cointreau in the caramel if you want, but most of the alcohol will burn anyway, so they’ll always be good to share with the family.
625 ml of milk
2 vanilla pods, split and scraped seeds
finely grated zest of 2 oranges
2 egg yolks
160g of pure icing sugar, Thames
For the caramel
220g caster sugar
1 tablespoon of Cointreau
2 teaspoons of orange juice
Preheat the oven to 170 ° C. Place six round ovenproof dishes 13 cm x 3 cm deep in a deep roasting tin.
To make the caramel, combine the sugar and 250 ml of water in a medium heavy-bottomed saucepan over medium heat and stir, without boiling, until the sugar has dissolved. Use a damp pastry brush to brush any stray grains of sugar to the side in the mixture. Bring to a boil and cook without stirring until the caramel begins to take on a light golden color. Add the Cointreau and the juice and stir until combined.
Pour 5 mm of caramel into each baking dish and let set at room temperature. Do not put it in the refrigerator or the caramel will separate.
Place the milk, vanilla pods and seeds, and orange zest in a medium saucepan over low heat and gently bring to a boil. Remove from the heat and let stand for 5 minutes. Remove the vanilla pods.
Lightly beat eggs, egg yolks and icing sugar in a medium bowl. Gradually add the infused milk and whisk to combine.
Pour the cream evenly into the dishes, then pour boiling water into the roasting pan until halfway up the dishes. Bake for 30 minutes or until creams are just set, with a slight sway. Remove and cool to room temperature, then place in the refrigerator overnight.
Run a knife around the edges to loosen the flans, then invert onto plates, letting the caramel sauce coat the flans.
This is an excerpt from Miguel Maestre party, published by Plum, RRP $ 39.99, Photograph by Jeremy Simons