You can’t beat a toastie – no matter what part of the world you’re from. Especially when it’s filled with truffle fava and crayfish! They’re a great way to use up whatever is floating around in your fridge and a great late night snack with a beer and a footy on the TV.
- ½ cup truffled fava
- 1 cooked crayfish tail, meat removed and torn
- 8 pieces thick white sliced bread
- 8 slices thinly shaved bastourma (see Note)
- ½ cup finely grated kefalograviera, (see Note)
- ½ bunch purslane, leaves picked (see Note)
- ¼ red onion, thinly shaved
- ⅓ cup coriander sprigs
- ⅓ cup mint leaves
Pul biber butter
- 2 tbsp red pul biber (Aleppo pepper)
- 250 g unsalted butter, softened
- 1 tsp salt
- 50 ml white wine vinegar
- 50 g brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the pul biber butter, place all the ingredients in a bowl and combine well. Stand at room temperature until required.
To making the pickling liquid, place the vinegar and sugar in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and cool.
Place the truffled fava and crayfish in a bowl and combine well. Spread the filling over 4 slices of bread, making sure you leave a border. Place two pieces of bastourma on top of the fava, then sprinkle heavily with the grated cheese.
Spread one side of the remaining bread with the pul biber butter, making sure you go right to the edges, then place, buttered-side up on top of the filling. Place in the sandwich press and before closing the lid, spread the top piece of bread with the remaining pul biber butter. Toast for 2-3 minutes or until golden and crisp.
Meanwhile, combine the purslane, shaved red onion and herbs in a bowl and drizzle with 2 tablespoons of pickling liquor. Serve immediately with the hot toasties.
• Bastourma (also known as bastirma or pastirma) is air-dried, cured beef coated in an intensely flavoured spice paste made from fenugreek, cumin, garlic and paprika.
• Kefalograviera is a hard, salty Greek cheese made from a mixture of sheep and goats milk. It is typically used for grating. Available from Greek delicatessens.
• Purslane - long considered a weed by those unfamiliar with its use as a leafy vegetable, purslane is valued in Lebanese and Syrian kitchens for its slightly sour and salty taste. If unavailable, use cress leaves instead.