Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
3 large potatoes
5 carrots
1/4 pumpkin
5 frozen spinach balls or bunch of silverbeet
2 large onions sliced
4 fresh tomatoes sliced into thirds
2 cups mushrooms halved
2 cups tomato relish (see relish recipe below)
1 Tbsp crushed garlic
2 cups tomato paste
tasty cheese, grated
parmesan cheese, grated
calzone mix (see calzone recipe)
1/4 cup pumpkin seeds
1/4 cup black sesame seeds
To make calzone mix
1 onion
1 cup sundried tomatoes
1 cup tinned red peppers,
1 cup black olives
(Mix all ingredients together.)
To make relish
1 large A10 tin tomatoes
6 onions
2 cups sugar (approx to individual taste)
2 Tbsp mustard powder
2 Tbsp curry powder
1 litre white vinegar
salt and pepper to taste
Put all ingredients together in a pot and cook on low heat until onions are soft and relish well reduced, approx 3 hours.
Method
Boil potatoes, carrots, pumpkin and spinach or silverbeet until soft, drain and set aside.
Fry onions, tomatoes and mushrooms until soft and set aside. When vegetables have cooled, slice into strips about 2cm thick.
Combine tomato relish with tomato paste and garlic. Put two tortillas in base of a 20cm round tin, liberally spread with tomato relish mix and layer potato strips topped with a sprinkling of tasty cheese. Place one tortilla on top and press lightly. Continue to layer stack with tomato relish mix, vegetables and cheese. Spread fried onions and spinach or silverbeet throughout layers with other vegetables. Top stack with relish mix, calzone mix, parmesan cheese, pumpkin and sesame seeds. Bake at 180degC for an hour covered with baking paper, then uncovered for 15 minutes. Leave to cool before removing from ring tin.
Requested by Jan Craig of Albert Town.
Liz Denton of the Arrowtown Bakery Cafe has supplied this recipe.
