Four Ways with Flatbread

From simple suppers to fancy hors d’oeuvres, the humble flatbread is a surprisingly versatile base for every occasion

MEATBALLS IN FLATBREAD WITH HUMOUS

Serves 4, prep time 45 minutes, cooking time 1 hour 15 minutes

INGREDIENTS

FOR THE MEATBALLS

350g of minced beef

1 free-range egg

6 cream crackers

Salt and pepper

½ tsp mixed herbs

1 tsp of cumin seeds

1 tsp of turmeric

1 red onion, chopped

2 tsp olive oil

FOR THE SAUCE

2 garlic cloves, finely sliced

1 tin of chopped tomatoes

3 tsp of balsamic gel

3 tbsp tomato purée

TO SERVE

4 flatbreads

Fresh humous

Sliced lettuce

1 chopped tomato

A few sprigs of coriander

METHOD

Place the minced beef in a large bowl and add an egg. Crush the cream crackers in a bag and add to the bowl. Season, then add the dried ingredients. Add a chopped red onion and with a fork mix the ingredients together. Once the ingredients have combined, divide into four and keep dividing the amounts – you should have at least twelve balls. Roll the meat in your hands. When all the mixture is rolled, chill in the fridge for 20 minutes. Next, gently heat some oil in a large frying pan and brown the balls to seal the meat. Once all the meatballs are brown, turn off the heat and leave to stand. Meanwhile, in another pan, lightly fry the garlic. Add the chopped tomatoes, season, and add a splash of the balsamic gel. Leave to simmer for 10 minutes, and then add the tomato purée. Stir well, then add the meatballs and simmer for 45 minutes – the sauce should thicken slightly. Heat the flatbreads in the microwave and then place on a serving tray. Add a layer of humous, then add the meatballs and top with lettuce and chopped tomato, fold the breads over, top with coriander and serve with some extra humous.

EGG & SALMON CUPS

Makes 6, prep time 10 minutes, cooking time 30 minutes

INGREDIENTS

3 flatbreads

½ onion, chopped

12 free-range eggs

3 slices of smoked salmon, cut into strips

½ red pepper, chopped

A few caper berries

120g grated mozzarella

Cayenne pepper

Mixed dried herbs

METHOD

Preheat the oven to 180 degrees. Grease a large six-cup tray with butter. Using a saucer as a guide, cut out circles in the flatbreads. Quickly run the bread under cold water then press into the tray cups, pressing firmly into the corners. Place the onion into the cups and break in one egg, add the salmon then crack in a second egg. Top with the chopped pepper and capers; add the cheese and sprinkle with the dried herbs and cayenne pepper. Place in the oven for 30 minutes until the cases crisp and the cheese has melted.

CHORIZO, PEPPER & MOZZARELLA PIZZA

Makes 6, prep time 10 minutes, cooking time 15-20 minutes

INGREDIENTS

2 flatbreads

4 tbsp of tomato purée

1 red onion, chopped

1 garlic clove, chopped

2 sliced tomatoes

120g mozzarella cheese

1 tomato, cored and diced

3 sliced gherkins

1 red pepper, sliced

½ cup of chopped chorizo

Salt & pepper

1 tsp of oregano

METHOD

Preheat the oven to 180 degrees. Place a flatbread on a baking sheet and spread over two tablespoons of tomato purée. Add the other bread and add more tomato purée. Top with onion, garlic and tomato slices. Then break over the mozzarella, diced tomato and the gherkins. Place the red peppers on top with the chorizo. Season and sprinkle with the oregano. Cook in the oven for 15-20 minutes until the cheese has melted. Remove from the oven. Slice and serve.

BLACK BEAN CHILLI IN BREAD CUP

Serves 6, prep time 50 minutes, cooking time 1 hour

INGREDIENTS

FOR THE CHILLI

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

400g minced beef

1 small chopped red chilli

¼ tsp of ground chilli flakes

1 tsp of ground coriander seeds

1 can of chopped tomatoes

2 tbsp of tomato ketchup

2 tbsp of chipotle Tabasco sauce

1 cup of vegetable stock

1 can of black beans, drained and rinsed

FOR THE CASES

4 flatbreads

FOR THE TOPPING

Greek yogurt

6 jalapeño slices, chopped

Sliced red pepper

A few coriander stalks, chopped

Cayenne pepper to dust

METHOD

FOR THE CHILLI

Heat the oil in a frying pan over a medium heat. Add the onions and crushed garlic, cook until the onions start to soften. Break the mince into the pan and stir until the meat is evenly browned. Then add and stir in the remainder of the ingredients. Reduce the heat and simmer for 10-15 minutes or until the sauce thickens.

FOR THE CASES

Preheat the oven to160 degrees. Place the bread on a flat surface and using a small saucer as a guide cut four circles from each bread and discard the remainder. Grease a bun tray with margarine, add a good layer so the cases don’t stick. Slightly moisten each of the circles with cold water so they are like thin pastry. Place bread over the bun tin and push down in the centre. If needed add some more water to neatly line each of the tins. Place the tray in the oven for around twenty minutes until the cases are crisp. Next gently remove the cases and arrange on a serving tray. Add some chilli to each case, top with yoghurt, chopped jalapeños, red pepper and chopped coriander, finally dust with some cayenne pepper.