Mike van de Elzen: Yoghurt flatbreads with coriander butter

Yoghurt flatbreads with coriander butter

Cook time: 2 minutes

Prep time: 10 minutes

Serves: 6-8

Bread

350g bread flour

2 tsp baking powder

350g natural yoghurt

1 tsp salt

Coriander butter

200 gm unsalted-butter

1 cup fresh coriander, finely chopped

1/2 tsp sea salt

4 cloves garlic, peeled and crushed

Add all the bread ingredients together in a bowl and mix with a spoon, then use your hands to pat and bring everything together.

Dust a clean work surface with flour, tip out the dough. Knead for a minute or so just to pull everything together, before leaving while you make the coriander butter. For the butter, Add to the butter and mix in the rest of the ingredients.

Re-dust a clean surface with flour, divide the dough into small balls.

Flatten with your hands, then using a rolling pin roll roughly 3mm thick.

Either place dough into a griddle pan on a high heat or onto a tray in a very hot oven. As soon as they are coloured remove and brush with a coriander butter and cut into random pieces.

Roasted beetroot hummus

Cook time: 45 minutes

Prep time: 10 minutes

Serves: 6-8

Pre-heat the oven to 180*c

Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping.

Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin.

While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain.

Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and sea salt to finish.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.

Speaker 2 (00:11):
EDB Resident chef Mike van Elsen is with us.

Speaker 3 (00:15):
Good morning, Top of the morning.

Speaker 2 (00:18):
How was Field Days? Did you buy a tractor?

Speaker 3 (00:22):
It was no, I didn't, but I can tell you
there were some very impressive ones there and very and
very very large. They were very big.

Speaker 2 (00:30):
Did it all go well?

Speaker 3 (00:32):
It was great? It was great. Yes, the first day.
I think it was a little bit quiet. On Thursday,
which was Wednesday. Thursday was fantastic. Friday rained all day
and I actually got stuck driving into the car park
and I was like, well, what's it going to be
like when I leave? And so I thought I would
leave early on Friday because I wasn't there on Saturday,
and so I left earlier two managed to get out

(00:54):
of the car park. I was like, yes, I'm home free.
And then there was that unfortunate accident in Hampden Downs.
I wasn't home free. I was stuck in traffic for
another two hours. Anyway, it was good.

Speaker 2 (01:05):
Oh god, glad you had a week. But good week. Hey,
I just want to go back to Monday night as well,
because you were in the City Mission Cookoff. I know
we spoke about it last weekend, but you guys did
so well. An incredible job, an amazing job of raising
funds for such a good cause, to.

Speaker 3 (01:21):
Two hundred thousand dollars we raised that night on Monday.
You know, it was just great. And it wasn't I
wasn't I was. I was part of the cooking team.
It was the CEOs that actually raised all that money,
you know, And we had we had CEOs from like
Chapman Trip where Panasonic venta Fonterra Willis. You know, they
were just all incredibly passionate but like super super energized

(01:48):
people to be around because they knew what we were
doing that day. And I would imagine it's quite hard
being a CEO of a company like Downer and then
suddenly getting told to hurry up because you're going too
slow by a chef.

Speaker 2 (02:01):
I'm sure we did it so nicely though, or were
you right back in Chiff mode?

Speaker 3 (02:07):
It was great and ill. Out of one hundred and
fifty homeless people, I'd say one hundred and forty nine
of them came up to me afterwards. And it's such
a positive, wonderful thing to be part of you know,
it's yeah, it makes it all worthwhile, you know, all
the hard work that we do when they come up afterwards,
because you know they just appreciated it, you know, to
be able to sit down and be fed, be served

(02:29):
a three course meal. You know, it was just something
quite special for them and to raise all that money. So, yes,
it was a cool night. It was a cool night.

Speaker 2 (02:36):
So you've got to resk meet today for us. Witch
is part of the entree that you served on the night.
We're going to do yogurt flatbreads with cory and the
butter and roasted beetroot hummus. We're going to put both
recipes up on our website, but maybe you could take
us through the hummus.

Speaker 3 (02:51):
Yes, easy, so this will make enough. I will probably
make about Lisa or formus. So you need two cups
of checkpeas that you soaked overnight in water, and then
you take two whole beat troop preheat your oven. Check
it on to about one hundred and eighty two whole beatroos.
If you want to speed it up, just cut the
beetrid in half, put them inside tinfoil. Don't worry about

(03:11):
peeling them or they just put them aside tinfoil, Sprinkle
a little bit of salt over the top, put a
little bit of cooking all over the top, Wrap them
up tight. Fire them in the oven. They're going to
be in there for about thirty to forty minutes, depending
on the size, and so you want to test them
after say thirty minutes, and open up tinfoil. If your
knife passes through them nice and easily like a potato,
like cooked potato, then they're all good. So just open

(03:32):
them up. Let them cool down. While they're cooking, you
can drain your chickpeas. Fire them into a pot of water.
I always put in a decent amount of salt. Never
cook your chickpeas in unseasoned water. Put in a little
bit of salt, and then I always put in a
little teaspoon or baking powder, and that just helps to
soften the chickpeas up and makes the hommus at the
end fast softer. So bring them to the ball. Cook

(03:53):
your chickpeas. Once the chickpeas are cooked, you can drain them.
Peel your beetroots. So once it's cooled down, you literally
just peel the skin off. It just rubs off in
your fingers, put some gloves on if you don't want
to have bright colored big hands. At the end of it,
fire them into a food processor and blitz them with
the chickpeas. Two tablespoons of tarhini, which is sesame seed paste,

(04:17):
and I put in like half teaspoon and it's up
to your half teaspoon of curry powder, so it's like
that adds a sort of a vibrance to the beetroot hummus.
And then season up a little bit of salt and
just blitz that inuntil it's smooth. If you find it's
a little bit too dry and the blend is finding
it hard, just adding a little bit of water just
to loosen it up, and fire that into the fridge
and that will stay good in the fridge for about

(04:39):
five or six days.

Speaker 2 (04:40):
Wonderful. Thank you so much, Mike. I hope you've got
a slightly more relaxing week ahead of you.

Speaker 1 (04:45):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio.