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Lamb Calzone with Mint Yoghurt Sauce

18 May

O. M. G!

Perfection has been achieved. No, seriously… perfection. Flavourful, light, flaky, crunchy, smooth and possibly a gift from the gods type perfection. This was a lot of work but was an award winner. Let me share it with you (or Narf77 may kill me)!

[  Serves: 4  |  TIME: <10 HOURS  |  COST: $8  ]
[  JOES’ RATING: 5  / 5  |  MY RATING: 5  / 5  |  Brittanys Rating:  5  /  5  ]

Ingredients

Filling

500 g lamb mince
1 bunch spinach
1 red onion
1 punnet cherry tomatoes
2 cups cheese (feta, tasty, pecorino)
4 cloves garlic
1 tablespoon rosemary
Salt and pepper to taste

Dough: Adapted from A Bread a Day

1 ½ cups warm water
2 tablespoons olive oil
1 ½ teaspoons salt
2 cups wholemeal flour
2 cups white flour
1 cup sourdough starter

Sauce: Copied From Recipe Tips

1 cup plain yoghurt
½  cup fresh mint leaves
1 clove small garlic
1 tablespoon fresh lemon juice
salt and pepper to taste

Method

  1. To prepare the dough, mix ¾ of the flour and water together until to difficult to stir. Turn out and knead until the dough is sticky and elastic. Cover the bowl loosely with plastic wrap.  Let the dough rest for 15 to 20 minutes.
  2. Remove the plastic wrap, and add the oil, salt, remaining flour, and starter.  Mix. If the dough looks very wet, add more flour by tablespoons only as needed.  Once desired consistency has been reached, continue knead until dough has been kneaded for a total of 5 to 6 minutes. Place the dough out into a large lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 – 4 hours.
  3. After resting, remove plastic wrap, slide a large spatula under one side of the dough, and gently fold it over the centre.  Do the same for the opposite side (imagine you’re folding a letter into thirds).  Then, turn the bowl 90º, and fold the dough in half over itself (as though you’re folding the letter in half).  Cover bowl with plastic wrap, and let rise until doubled, 1 – 4 hours or so.
  4. While your dough is proofing, prepare your fillings. Carefully cut the stems from the spinach leaves. The stems are too hard for this dish, so just use the green leafy parts. Lightly boil it until wilted – just a few minutes. Drain it and gently squeeze the water from the leaves.
  5. In a frying pan, sauté the onions, garlic and rosemary until fragrant. Add the lamb mince and cook until brown. Set aside and allow to cool.
  6. After the dough has had enough time to proof, divide dough into 4 sections, covering the pieces not being used.  Depending on the consistency of your dough, you may or may not be able to roll these crusts out.  If you can, form dough into balls, and roll each out on lightly floured surface to a 9 inch circle.  If your dough is too loose and sticky to roll, simply press and stretch each piece into a rough 9 inch circle.  Either way is fine.  Carefully transfer dough rounds onto prepared baking sheets.
  7. On one half of the dough circle, layer your ingredients leaving a 3cm border around the outside. Carefully spread the spinach first, then layer the lamb mixture on top. Finish by adding cherry tomatoes and some cheese. Fold the other half over, and use your hands to fold the sides to seal the ingredients like a pocket. Use a knife point to place a few slices into the calzone to allow the steam to escape.
  8. Bake calzones in a moderate oven for 15 minutes, or until well-browned.
  9. While the calzones are cooking, make y our yoghurt sauce. Finely shred the mint leaves and mix all ingredients.
  10. Let cool slightly before cutting and serving.

Observations

  • This was so good. It’s definitely the best thing I’ve made in a long time. When I said I was going to share it with you, I lied! There were actually fights about who got the last one! (For the record, Joe and I shared it.)
  • We all loved this mint sauce. It was soooo very good, and so simple to make. Don’t go to all this work and cut corners on this delightful sauce!
  • When you serve it, give it a good squeeze of lemon juice to freshen it up and enhance the lamb flavours.
  • We all had different cheeses which definitely put in different flavours. I had  Nimbin Valley Dairys Lillian Goats Feta. Joe had some Romano Pecorino from  Bangalow Cheese Co. Brittany had regular tasty cheese. The cheese was always generously applied.
  • Diabetic Note: I must admit I didn’t check my blood glucose levels after this meal, but I anticipate that they were slightly elevated or ok. Although its pastry, look how thin I roll it.
  • Ethical Note: Lamb is a much better option for the environment when compared to beef or fish.
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6 responses to “Lamb Calzone with Mint Yoghurt Sauce

  1. narf7

    May 18, 2012 at 4:17 pm

    Narf77 has left the building…she drowned in her own drool and has had to be airlifted to the nearest hospital to have her digestive system pumped out….MAN that looks scrumptious and I am a vegetarian!!!! I can imagine how delicious it is because it LOOKS delicious. You should seriously think about writing a cookbook Rhianna…(Narf77 heads off to mop the floor…)

     
    • Rhianna

      May 18, 2012 at 4:33 pm

      Aww thanks hon for the vote of confidence 😉

       
  2. Jackie Paulson

    May 18, 2012 at 5:04 pm

    I am so in love with your cooking and abilities, one which I am not good at. I am copying this for my hubby to follow and make. I love Ranch dressing so I will sub that…wow.yummmy

     
    • Rhianna

      May 18, 2012 at 6:55 pm

      Oh wow. Jackie, I’m overwhelmed by your comment. Thank you so much for your lovely words. I hope you will enjoy it and let me know how it goes!

       

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