Ciabatta Burgers with Kumera and Lentil Patties

After a Sunday roast of pork with pineapple and onion sauce and all the trimmings, then Monday night leftovers I felt like something seriously vege this evening.

I've been meaing to try ciabatta for ages, I figured if I've managed to get a few sourdough loaves to cooperate I could manage a bit of ciabatta.  It was actaully quite easy - just very different from my normal loaves.

The ciabatta turned out soft and chewy and the patties spicy, nutty and sweet.

Ciabatta

400ml Warm Water (38C)
12g Active Dried Yeast
375g High Grade Flour
125g Fine Semolina (plus extra for dusting)
10g Salt
1T Olive Oil

Put water into a large bowl and sprinkle the yeast over, leave for 10 minutes letting the yeast activate.  Add in the flour, semolina, salt and olive oil.  Stick a hand into the mix, shaping your fingers like talons and stir for 5 minutes - it gets hard near the end, but stick with it, it's worth the effort.  Scrape down the sides of the bowl, cover the bowl and set aside for an hour (I use shower caps all the time for covering bread as it rises, they fit over mixing bowls and loaf tins perfectly - and no waste).

After an hour pour a slug of oil over the mix, gently tilt the bowl so the oil sits around the side of the dough.  Very gently work your hand down one side of the mix and pull the dough up and over it's self, folding it in half.  Do the same to all 4 sides of the dough.


Repeat the process above twice more, you'll notice the dough getting silkier as each hour passes.

An hour after your last fold turn your oven to 250C and have a small bowl of semolina and a baking tray ready.
When your oven is to tempreature put a good layer of semolina on your work surface and very carefully work the dough out of your bowl.  Ease it gently from the sides so it doesn't rip - you want all those lovely air bubbles to stay put.  Sprinkle the top of the dough with semolina then using big bold cuts, devide into rolls.  This recipe makes 8 good burger sized rolls.  Carefully transfer to the baking tray and slide into the oven.  After 7-10 minutes (when the rolls are looking slightly golden) turn the oven down to 180c and cook for another 10-15 minutes, depending on what size you cut them.  Drizzle a little olive oil over the top when they are hot from the oven if you like.

Kumera and Lentil Patties

1C Lentils washed (I used Puy, Beluga and Split Red - use which ever you fancy)
2 medium Kumera, peeled and quartered
1T Oil
1T Cumin Seeds
1 Medium Onion, finely chopped
4 Cloves Garlic, minced or finely chopped
1T Cumin Powder
1t Paprika, heaped
1 Large Egg
Salt and Pepper
Flour for dusting

Put lentils and kumera in separate pots, cover with 1.5 litres of water.  Bring to the boil then reduce to a simmer for 15-20 minutes until tender.  Skim any froth from the lentils as it rises to the surface.  Drain and set aside to cool slightly.

Turn oven on to 180C (fan forced if you can).  Heat a pan over a medium heat, add oil and cumin seeds.  When seeds begin to pop add the chopped onion.  When the onion starts to become transparent add the garlic, cumin powder and paprika.  Cook for another 2 minutes or until fragrant.  Mash lentil, kumera and onion mixture together then work in an egg to bind, add salt and pepper to taste.  Work the mixture into patties with floured hands and lay onto a lightly oiled baking tray.  Bake for 10-15 minutes until the bottom is slightly browned.  Turn and cook for 10 mintues longer.

Serve ciabatta and patties with all the bits you love with burgers.  A yoghurt style dressing would go really nice too.  These are so tasty you'll forget you've gone vege!