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Friday, 30 April 2010

Baked Stuffed Flatbread with Spicy Tomato Sauce & US IPA

This is a recipe inspired by something I once saw Jamie Oliver cook. The idea of rice in a bread may seem like and odd one at first, but it really does work.

To stuff the breads you need a flavoured rice. Heat some olive oil in a pan and add some sliced onions, garlic and peppers. Cover this and leave to sweat down whilst you kick the rice off. When the rice is cooked, drain and leave it to steam itself dry, then stir the onion mix through it. Check the seasoning and add diced tomatoes and a few sultanas.

The sauce starts life in a similar way to the rice. Again sweat down onions and garlic in olive oil, add plenty of ground cumin and then pasata. Stir in sliced chili and lime juice, season and simmer for ten minutes.

The best breads to use are large Moroccan flat breads. These can be difficult to come by, but I've often found them in small Turkish supermarkets. A good alternative would be to use flour tortillas. Spoon a generous portion of the rice onto each bread and roll into a burrito shape. Lay these onto a layer of the sauce in an oven proof dish and then pour the remaining sauce over the top. Cover with torn mozzarella cheese and bake in a hot oven until molten, golden and delicious. Serve with a generous sprinkling of torn up coriander leaves. (This is an essential addition, so don't leave it out thinking its only there as a garnish!)

I paired this with and American IPA (Flying Dog Snake Dog IPA). The metallic, floral coriander plays off the slight herbal, floral quality of the beer and the bitterness in its finish. The slight chili heat is amplified by the hoppiness of the beer and in return the heat picks out the malty backbone in the drink. The beer has a fruity sweetness which is matched by the fruity sweet tomato sauce. Lovely.


Russ Pope said...

Sounds great... I feel hungry now :(

Mark said...

Give it a go ... it's easy. :)