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Turkish Eggs, Herb Yoghurt Sauce, Turkish Spiced Lamb Mince, Spiced Butter, Filo Crown
Recipe by Dot McHugh
Try Dot McHugh's Turkish Eggs, Herb Yoghurt Sauce, Turkish Spiced Lamb Mince, Spiced Butter, Filo Crown from Season 18 of MasterChef Australia today!
- Steps
- Ingredients
Ingredients
Filo Crown
Labneh
Turkish Mince
Spiced Butter
Poached Eggs
Garnish
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Steps
- Preheat oven to 180°C fan-forced.
- For the Filo Pastry, combine flour, warm water and salt and knead until a smooth dough forms. Cover and rest for 20 minutes at room temperature. Roll filo pastry out, then pass through a pasta machine down to the thinnest setting. Rub vegetable oil over dough and stretch with your hands to make it as thin as possible. Cut the pastry into 2 pieces and layer over the top of each other. Cut out a ring using a 20cm round cutter, then remove the centre with a 10cm cutter, then cut the ring in half, leaving 2 crescents. Transfer to a baking tray lined with baking paper and slightly crimp the top edges of the pastry. Brush with beaten egg and sprinkle with sesame seeds and nigella seeds. Brush with melted butter and transfer to oven. Bake for 15 minutes or until golden and crisp. Cool.
- For the Labneh, combine yoghurt and salt and transfer to a sieve lined with a layer of muslin. Place over a bowl and allow to strain for 50 mins. Squeeze labneh getting excess water out of the yoghurt. Transfer to a cannister and add herbs, garlic and lemon zest. Blend with a stick blender until a smooth consistency.
- For the Turkish Mince, add olive oil to a large fry pan over medium-high heat. Sauté onions and garlic until tender. Add lamb mince and season with salt and pepper. Cook, breaking up the mince, until lamb is almost cooked through. Add spices and cook until fragrant. Add tomato paste and continue to cook for 2 minutes. Add chicken stock and currants and cook until liquid has evaporated. Add a little more oil to the fry pan and cook until the lamb is slightly caramelised. Remove from heat. In a separate fry pan toast pine nuts until golden. Set aside for serving.
- For the Spiced Butter, add butter to a small fry pan over medium heat until foaming. Remove from heat, add Aleppo pepper and smoked paprika. Set aside.
- For the Poached Eggs, bring a medium pot of water to the boil and add vinegar. Once boiling, turn down the heat to a simmer and crack an egg into a small cup. Dip the bottom of the cup into the boiling water to temper the outside, then drop the egg into the water and poach for 3 minutes. Remove with a slotted spoon onto some paper towel. Repeat with remaining eggs.
- To serve, spoon one quarter of the Labneh into the base of a small serving bowl.
- Top with a heaped spoon of Turkish Mince in the centre, scatter over cucumber and pine nuts. Top with a poached egg, then spoon over Aleppo butter and sprinkle with mint, dill and pomegranate arils. Finish with the Filo Crown sitting over the side of the bowl.
