ENTERTAIN

CHEAT’S FOCACCIA WITH AVOCADO & SMOKED SALMON

SERVES 4

This focaccia is made with self-raising flour so no proving time is required, while the yoghurt adds a little tang.

2 large ripe avocados
Juice of ½ lemon, remaining half cut into wedges
200g smoked salmon
1 baby fennel, thinly sliced, fronds reserved (we used a mandoline)
6 small radishes, thinly sliced (we used a mandoline)

FOCACCIA

600g self-raising flour, plus extra for dusting
150g Greek yoghurt
¼ cup (80ml) extra virgin olive oil, plus extra for drizzling
1 tsp dried oregano

Preheat the oven to 200°C. Line a large oven tray with baking paper.

For the focaccia, place all the ingredients, 1 tsp salt flakes and 1 cup (250ml) water in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low for 5 minutes or until a slightly sticky dough forms (add a little more flour if it’s too sticky). Knead dough on a lightly floured work surface until a smooth ball forms, then roll out to a 40cm x 30cm rectangle. Place on prepared tray and press dough lightly with your fingers all over to form dimples. Drizzle with extra oil and scatter with salt flakes. Bake for 30-35 minutes until golden and puffed. Set aside to cool slightly.

Meanwhile, place the avocado and lemon juice in a large bowl and coarsely mash with a fork or potato masher. Season. When you’re ready to serve, spread avocado over focaccia, top with salmon and scatter with fennel, fronds and radish. Drizzle with extra olive oil and squeeze lemon juice over. Cut into wedges to serve.

LAMB WITH BROCCOLI PESTO

SERVES 4-6

The leftover pesto can be tossed with pasta for another quick midweek meal. Take the lamb out of the fridge about 15 minutes before cooking to come to room temperature.

2 (about 1kg) lamb rumps, cap on
2 heads broccoli, cut into florets
2 cups firmly packed basil leaves, plus extra to serve
¾ cup (180ml) extra virgin olive oil
2 tbs baby capers
⅓ cup (50g) pine nuts
½ cup (40g) finely grated parmesan
2 garlic cloves, roughly chopped
Grated zest of 1 lemon, remainder cut into wedges to serve
Mixed salad leaves, to serve

Preheat the oven to 200°C. Line an oven tray with baking paper.

Season lamb well and place skin-side down in a cold large frypan. Heat from cold over medium-high heat and cook for 8 minutes or until skin is golden and fat rendered. Turn lamb and cook for a further 2 minutes. Place on the prepared tray and roast for 12-15 minutes for medium rare or until cooked to your liking. Rest loosely covered with foil.

Meanwhile, bring a large saucepan of salted water to the boil,