We’re revisiting one of our favourite and most popular recipes this week with our Revenge Lavosh. It is very easy to make, inexpensive and versatile. We have friends (gluten-intolerants and tolerants alike) who often request a batch to be brought along to a lunch or dinner.
The lavosh is perfect for dips, as an accompaniment to soups, broken into salads, cut into shapes before baking to use as canapé bases and, of course, with cheese.
Try it with your best cheddar and some Spicy Pickled Onions from our recipe below. Any plough-person would be very happy.
Caren
REVENGE LAVOSH
Makes 4
150 gm white rice flour
40 gm fine buckwheat flour
40 gm besan (chickpea flour)
¼ teaspoon salt
1 teaspoon caster sugar
70 ml extra virgin olive oil
120 ml warm water
4 teaspoons additional extra virgin olive oil for brushing
Sea salt flakes for sprinkling
Preheat oven to 180°C. Line baking trays with non stick baking paper.
Mix dry ingredients together well. Add oil and warm water and mix with a fork until well combined. Knead lightly until the mixture comes together adding a little more water if too dry or a little more white rice flour if it is too wet.
Divide into four pieces and, in between two sheets of non stick baking paper, roll each one out into an oval shape roughly 15cm x 35cm. Brush each lavosh with 1 teaspoon of the extra olive oil and sprinkle with sea salt. Place on baking trays and bake for around 20 minutes, rotating the baking tray in the oven halfway through the cooking. Bake until golden brown all the way to the centre.
Cool completely on a wire rack before storing. Will keep in a cool place in an air-tight container for more than two weeks.
For variety, sprinkle the lavosh with black or white sesame seeds, fennel seeds, chopped rosemary etc.
SPICY PICKLED ONIONS
1.5 kg small onions, or large pickling onions
5 tablespoons sea salt
1.5 litres water
1 long red chilli, chopped
4 fresh bay leaves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 tablespoons black peppercorns
1.25 litres quality white wine vinegar
5 tablespoons white sugar
Neatly cut off the top end of the onions, peel off the outer skins and trim any long roots but leave the root ends intact.
Combine the salt and water in a large ceramic bowl and stir to dissolve the salt. Add the onions, cover with a piece of baking paper and weigh that down with the lid of a large saucepan. You need to ensure that all the onions are covered with the salted water. Stand for at least 12 hours.
Sterilise 1-2 large glass jars.
Rinse the onions and pack them into the jars with the chilli, seeds and peppercorns.
Put the vinegar and sugar in a saucepan and simmer for 5 minutes then pour it over the onions. Cover the top of the contents with folded baking paper to ensure the onions are immersed completely in the vinegar mix. Seal and store in your pantry for at least 2 weeks. Will keep for many months. Store in the fridge once opened.