Recipe: Pockets of silver beets and halloumi

With my lazy gardener traits, I get pleasure from selecting greens and coming again. Lettuce, arugula, spinach, herbs and the queen of all, the silver beet. Seedlings planted as soon as present a number of months of recent produce. Even higher after they sprout on their very own across the backyard from final season’s crops which have gone to seed.

In case you’re not an enormous fan of the silver beet, if you develop it, you shortly study to be one. It’s a constant producer of vibrant leafy greens. A daily contender within the colder months, and with extra bulk when cooked than spinach, it is my favourite selection for meals the place I need the leafy greens to be the hero.

Easy to grow and so good for you, the silver beet is the queen of greens.
Nicolas Galloway

Simple to develop and so good for you, the silver beet is the queen of greens.

Impressed by the favored Turkish avenue meals gözleme, on this twist on these toast pockets, I skip the yeast and use a easy yogurt batter that is rather less “bread” and all in regards to the filling.

They are often full of all types of goodies, like roasted pumpkin, pine nuts and feta; leftover vegetable curry; or cheese, grated carrot and chutney. Right here I’ve mixed my favourite backyard inexperienced, herbs and halloumi. If you do not have halloumi, use feta or a mix of grated cheese and parmesan.

READ MORE:
* Recipe: Quince & Cardamom Windmill Scones
* Recipe: Quince simmered with honey and spices
* Recipe: Sausage, Fennel & White Bean Soup

Pockets of silver beet and halloumi

Preparation time: 40 minutes

Cooking time: half-hour

Makes: 8 pockets

Yogurt dough

2 cups (300g) plain flour (or use a mix of white and wholemeal flours)

2 teaspoons baking powder

½ teaspoon of salt

¾ cup (180 ml) plain yogurt

1 tablespoon olive oil

1-2 tablespoons of milk

Silver beet and halloumi garnish

1 tablespoon olive oil plus additional for cooking

½ brown onion, chopped

2 garlic cloves, minced

1 teaspoon floor cumin

1 teaspoon dried oregano or mint

Pinch of chili flakes (elective)

400g bunch of beets (see preparation recipe)

200g bag grated halloumi

Yogurt sauce

About ⅓ cup plain yogurt

1 clove garlic, finely grated or minced

1 teaspoon olive oil

Salt to season

Pinch of dried oregano/mint and chilli flakes

Opting for a simple yogurt batter makes these pockets all about filling.

Nicolas Galloway

Choosing a easy yogurt batter makes these pockets all about filling.

Technique

Put together the yogurt batter to relaxation whilst you put together the filling. In a big mixing bowl, mix the flour, baking powder and salt. Make a effectively and add the yogurt and olive oil. Use a fork to whisk the yogurt and oil collectively whereas regularly mixing the flour right into a “scruffy” batter. Add the milk 1 tablespoon at a time till the dough comes collectively.

Pour onto a flippantly floured bench and knead for 1-2 minutes till easy. Invert the bowl of the mixer over the dough and let stand.

Make the filling. Warmth the olive oil in a heavy skillet over medium warmth. Add the onion and cook dinner for five minutes till softened. Add the garlic, cumin, herbs and chilli, cook dinner one other minute till aromatic.

In the meantime, wash the silver beet leaves, shaking off extra moisture. Finely chop the stems and add to the onion combination, sauté to melt.

Chop the leaves and add them to the pan, don’t combine. Cowl with a lid for five minutes. Water droplets remaining on the leaves will create steam to wither the silver beet. Take away the lid, improve the warmth and sauté till the surplus moisture has evaporated. Pour onto a plate to chill.

Divide the dough into eight and roll every right into a ball. Cowl once more with the bowl.

Grate the halloumi and add it to the silver beet combination.

On a flippantly floured bench, roll out one ball of dough at a time right into a spherical about 15cm large. Drop 3 heaped tablespoons of the silver beet combination onto one half of the dough, then fold the opposite half over to create a crescent form, urgent right down to seal. Repeat with the remainder of the filling and dough, cooking the pockets as you go.

Wash out the pan used for the silver beets and reheat. Add a drizzle of oil and cook dinner 2 pockets at a time – with a rotation of rolling, filling and cooking. Prepare dinner for 2-3 minutes on either side till golden brown – modify the warmth as wanted so they do not burn, however preserve it sizzling sufficient to cook dinner the batter. Add a drizzle of oil to the pan if wanted.

Mix the substances for the yogurt sauce in a bowl, season to style.

The pockets are finest eaten when heat, served with the yogurt sauce for dipping. They can be cooled on a wire rack then reheated in a pan for a fast lunch.

Nicola Galloway is an award-winning meals author, cookbook writer and culinary tutor.

www.homegrown-kitchen.co.nz

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