metropol » rocket

Tag: rocket

Artichoke, Potato & Rocket Pizza


When it comes to flavour, check out the Antipasto range from Barker’s of Geraldine. It’s the ultimate addition to your favourite pizza; either spread on the base or dolloped over the cooked pizza for an extra flavour boost. For something different, try this blanc pizza recipe created with their Artichoke Antipasto. It makes an easy vegetarian family lunch, main or side.

Serves 3-4 | Prep Time: 10 mins | Cook Time: 15 mins

INGREDIENTS
250g pizza dough (or 1 x 26-28cm pre-prepared base)
2 small/medium waxy potatoes
4 tbsp Barker’s Artichoke Antipasto
1-2 cloves of garlic, very finely sliced
100g mozzarella cheese, grated
1 tbsp pine nuts
1 tbsp fresh oregano leaves or 1/2 tsp dried oregano
Extra virgin olive oil to drizzle
15g/1 cup rocket leaves
Fresh Parmesan cheese

 

METHOD

  1. If you have one, put a pizza stone on a rack at the centre of the oven, otherwise cook the pizza on a metal baking sheet.
  2. Pre-heat oven to 240°C (or as hot as possible).
  3. Bring potatoes to the boil in a small saucepan of water and drain immediately. Slice very thinly.
  4. If using fresh dough, stretch and
    roll out dough to a 26-28cm
    circle on a floured board.
  5. Spread base with half of the Artichoke Antipasto. Arrange potato slices over base then top with the garlic. Scatter over mozzarella, pine nuts and oregano.
  6. Drizzle with extra virgin olive oil and bake until crisp and bubbling (about 8-10 minutes).
  7. Meanwhile, toss remaining Artichoke Antipasto with rocket leaves and some parmesan shavings and scatter over pizza to serve


 

Designer delectables for the garden


Parsley, sage rosemary and thyme, as the Simon and Garfunkel song goes, reminds us of our cherished common garden-variety herbs. However, here are a bunch of some quirkier edibles to grow, that once savoured will become seasoning staples. Hunt them out at garden centres and farmers’ markets this summer.

 

 

 

Vietnamese mint
Not your common garden-variety mint – this unmistakable and quite addictive flavour will wow the tastebuds of Vietnamese foodie fans.

Rocket
Move over lettuce, wild rocket will really take off in the garden. Keep picking it so it doesn’t go to seed.

The delicate summery leaves will add pizazz to a salad, or a peppery twist piled upon a pizza or any savoury dish.

Borage
The gorgeous blue flowers are beloved by bees, and these delicately flavoured blooms will take plating presentation to the next level.

Add to ice cubes for star-shaped cool colour.

French tarragon
This requires a little tender loving care, but the unmistakable elegant flavour transports a dish straight to the South of France.

Lemongrass
No need to rush out for Thai takeaways if there is lemongrass in the garden. This is piquancy plus.

Add boiling water to the stems for a healthy herbal tea – refreshing either hot or iced.

Horopito
This native bush’s red-tinged leaves have medicinal and tongue-tingling culinary uses.

Dry them and sprinkle on dishes for some zing – a great chilli alternative.