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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

George Calombaris: Sheftalies (Cypriot souvlaki)


You'll need

250 gm (1½ cups) freekah (see note) 1 cup each (loosely packed) flat-leaf parsley and coriander, finely chopped 75 ml olive oil 1 lemon, juice only 2 vine-ripened tomatoes 4 pieces flatbread To serve: Greek-style yoghurt   Sheftalies 50 ml olive oil 1 large onion, finely chopped 200 gm each minced lamb and minced pork 200 gm (1 cup) fine fresh white breadcrumbs 1 cup (loosely packed) flat-leaf parsley, finely chopped 1 tbsp (firmly packed) mint, finely chopped Pinch ground cinnamon 100 gm caul fat, soaked overnight in salted water (see note)

Method

  • 01
  • Combine freekah and 1.3 litres cold water in a large saucepan, bring to the boil over medium-high heat and cook until tender (15-20 minutes). Drain, cool to room temperature, then add herbs, olive oil and lemon juice and season to taste.
  • 02
  • Meanwhile, for sheftalies, heat olive oil in a saucepan over medium-high heat, add onion, sauté until tender (6-8 minutes), transfer to a bowl and cool. Add remaining ingredients (except caul), season to taste and knead until combined. Form ¼-cups of mixture into 5cm-long ovals, flatten slightly and set aside. Drain caul, rinse under cold water until water runs clear, then squeeze out excess water. Cut caul into 7cm squares, wrap each meatball in caul and refrigerate until firm (1-1½ hours).
  • 03
  • Meanwhile, preheat an oven to 170C and a char-grill over medium heat. Blanch tomatoes (10-20 seconds), then refresh. Peel, remove seeds, finely dice and set aside.
  • 04
  • Char-grill sheftalies, turning occasionally, until browned and cooked through (5-6 minutes).
  • 05
  • Meanwhile, warm flatbread in oven for 5 minutes, then spread each with yoghurt, fill with three sheftalies, spoon over freekah mixture, scatter with diced tomato, season to taste, roll and serve hot.
Note Freekah is available from health-food shops, select delicatessens and the health-food sections of select supermarkets. If unavailable, substitute burghul. Caul fat is available from select butchers and will need to be ordered.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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