Lamb, silverbeet and orange calzone
( MAKES 2 large )
Use your choice of greens in the calzone — spinach, ruby chard or a mixture. Add some rocket, young beetroot leaves or kale. Use plenty of greens as they will wilt right down.
For the yeast dough
|2 tsp||Active dried yeast|
|100 ml||Warm water|
|500 g||High grade flour, or use a strong white bread flour|
|2 Tbsp||Olive oil|
|300 ml||Warm water|
|1 serving||Olive oil, or melted butter for brushing|
- In a small ramekin place the sugar, sprinkle over yeast and pour in the warm water. Set aside to froth, about 5 minutes.
- Sift the flour and salt into the bowl of an electric mixer (fitted with a dough hook), make a well in the centre and pour in the oil. Add the 300ml warm water and the yeast mixture. Set mixer on low and knead dough for 5-7minutes until smooth and springy. Remember the wetter the better (within reason), so only add more flour if dough is really too wet and sticky. You can also make it straight onto the bench top and knead by hand for about 10 minutes.
- Tip dough out on to a lightly-floured bench top and knead into a ball. Dust bowl lightly with flour, replace dough and sprinkle top with flour to prevent a skin from forming. Cover bowl with plastic wrap and a tea towel and leave in a warm, draught-free spot to double in volume, about 1 hour.
- For the lamb, cut boned leg of lamb into thin strips, about 1cm x 3cm and set aside.
- Heat 2 Tbsp oil in a large frying pan over a medium-high heat. In batches, cook lamb strips for 2 minutes. Remove from frying pan and set aside.
- Reduce heat to low, add remaining 2 Tbsp oil, the spring onions, garlic and sliced fennel. Season with salt and freshly ground black pepper and cook until all is tender. Remove and set aside.
- In batches, add silverbeet to frying pan with water that is clinging to its leaves and wilt and soften.
- Return all silverbeet to frying pan along with lamb and fennel mixture and cook for a few minutes until all juices have evaporated. The lamb should be tender at this point as well. Grate over zest of orange and mix well. Set aside while you roll out the dough.
- Preheat the oven to 230C. Knock dough back and divide in half. On a lightly-floured bench top roll out each piece to the thickness of a gold coin and about 30cm in diameter.
- Divide lamb mixture in half and spread evenly over each base. Lift furthest edge over to join together and crimp edges well. Place both calzones on a lightly-floured baking tray and brush with oil or melted butter. Place in the oven and cook for 10-15 minutes until golden, puffed and lamb is hot. Serve hot with a salad of fresh baby spinach or watercress and orange segments with an orange-spiked vinaigrette.