2 cups self-raising flour, sifted
60g butter, chopped
3/4 cup milk
2 tbs pizza tomato paste
1/4 cup sundried tomato, roughly chopped
100g stuffed green olives, roughly chopped
1 tbs rosemary, roughly chopped
1 cup tasty cheese, grated
1/4 cup parmesan cheese, grated
1. Preheat oven to 220 degrees Celsius. Lightly grease a 22cm springform pan.
2. Place sifted flour in a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse crumbs. Make a well in the centre. Add milk. Use a round-bladed knife, stir until mixture forms a soft dough, adding extra milk if necessary. Turn out onto a lightly floured surface. Knead gently until smooth. (don’t over knead)
3.Using a rolling pin, roll dough out until 1cm-deep, 35cm x 25cm rectangle. Spread tomato paste over dough. Sprinkle with tomato, olives, rosemary and cheese. Roll up and trim ends. Cut roll into 10 equal pieces. Place cut-side up in the prepared pan. Sprinkle with Parmesan cheese. Bake for 15 minutes or until golden. Stand for 2 minutes. Cool on wire rack.
6 x lamb cutlets, frenched trimmed, fat trimmed
1 tbls rosemary, finely chopped, plus extra for garnish
3 tbls plive oil
2 tbls balsamic vinegar
1 tbls lemon juice
1 tbls honey
1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.
Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.
2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.