Cheese board with homemade lavosh and plum jam

2 hours prep.

2 hours cooking

Serves 8

Ingredients

  • 1.4 kg blood plums (substitute best available), quartered, stones reserved
  • Juice of 2 lemons, seeds reserved
  • 1kg caster sugar
  • 3 (about 225g) good-quality Australian cheeses, to serve

Homemade lavosh

  • 1 1/2 cups (225g) strong (baker’s) flour
  • 1/4 tsp dried yeast
  • 2 tsp runny honey
  • 1 tsp extra virgin olive oil, plus extra to brush

Method

  1. For the plum jam, place a freezer-proof plate in freezer until needed. Place plum stones and lemon seeds in a small square of muslin or clean Chux cloth and tie into a parcel with kitchen string.
  2. Place plum, lemon juice and a pinch of salt flakes in a large saucepan over high heat and bring to the boil. Add sugar and cook, stirring constantly, for 5 minutes or until sugar dissolves. Add seed parcel, reduce heat to medium and cook, stirring regularly, for 50 minutes or until thickened. To check if jam is set, reduce heat to low and place 1 tsp jam on frozen plate.
  3. Return plate to freezer for 1 minute, then run your finger through jam. If the surface wrinkles, jam is set. If not, return jam to the boil for 1-2 minutes and repeat test.
  4. Meanwhile, to sterilise jars, wash in hot soapy water, rinse and place upright in a baking dish in a cold oven.
  5. Heat oven to 110°c, then place jars in oven for 10-15 minutes or until completely dry.
  6. Remove carefully.
  7. Meanwhile, place lids in a saucepan of boiling water and boil for 5 minutes.
  8. Drain and set aside to air dry. Leave to cool to room temperature.
  9. Divide jam among jars, seal and stand upside-down overnight or until completely cool. (Store jam, unopened, at room temperature for up to 6 months. Once opened, store chilled for up to 3 months.
  10. Meanwhile, for the lavosh, place flour, yeast, honey, oil and a pinch of salt flakes in a bowl. Add 100ml lukewarm water and stir to form a dough. Transfer to a clean work surface. With slightly wet hands, knead for 10 minutes or until smooth. Return to bowl, cover with a tea towel and stand for 1 hour or until slightly increased in size.
  11. Preheat the oven to 160°c.
  12. Grease 3 baking trays and line with baking paper. Divide dough in half and cover with a damp tea towel. Using a pasta machine, working with 1 piece, lightly dust with flour and, starting on the thickest setting, run dough through each setting, reducing thickness each time, stopping at setting 6. Cut dough to fit the 3 prepared trays, then brush lightly with oil and sprinkle with salt flakes. Bake lavosh, swapping trays halfway, for 20 minutes or until golden. Set aside to cool. Repeat with remaining dough.
  13. Place cheese on a serving board and serve with plum jam and lavosh.
 
RECIPES

Cheese board with homemade lavosh and plum jam

2 hours prep.

2 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 1.4 kg blood plums (substitute best available), quartered, stones reserved
  • Juice of 2 lemons, seeds reserved
  • 1kg caster sugar
  • 3 (about 225g) good-quality Australian cheeses, to serve

Homemade lavosh

  • 1 1/2 cups (225g) strong (baker’s) flour
  • 1/4 tsp dried yeast
  • 2 tsp runny honey
  • 1 tsp extra virgin olive oil, plus extra to brush

Method

  1. For the plum jam, place a freezer-proof plate in freezer until needed. Place plum stones and lemon seeds in a small square of muslin or clean Chux cloth and tie into a parcel with kitchen string.
  2. Place plum, lemon juice and a pinch of salt flakes in a large saucepan over high heat and bring to the boil. Add sugar and cook, stirring constantly, for 5 minutes or until sugar dissolves. Add seed parcel, reduce heat to medium and cook, stirring regularly, for 50 minutes or until thickened. To check if jam is set, reduce heat to low and place 1 tsp jam on frozen plate.
  3. Return plate to freezer for 1 minute, then run your finger through jam. If the surface wrinkles, jam is set. If not, return jam to the boil for 1-2 minutes and repeat test.
  4. Meanwhile, to sterilise jars, wash in hot soapy water, rinse and place upright in a baking dish in a cold oven.
  5. Heat oven to 110°c, then place jars in oven for 10-15 minutes or until completely dry.
  6. Remove carefully.
  7. Meanwhile, place lids in a saucepan of boiling water and boil for 5 minutes.
  8. Drain and set aside to air dry. Leave to cool to room temperature.
  9. Divide jam among jars, seal and stand upside-down overnight or until completely cool. (Store jam, unopened, at room temperature for up to 6 months. Once opened, store chilled for up to 3 months.
  10. Meanwhile, for the lavosh, place flour, yeast, honey, oil and a pinch of salt flakes in a bowl. Add 100ml lukewarm water and stir to form a dough. Transfer to a clean work surface. With slightly wet hands, knead for 10 minutes or until smooth. Return to bowl, cover with a tea towel and stand for 1 hour or until slightly increased in size.
  11. Preheat the oven to 160°c.
  12. Grease 3 baking trays and line with baking paper. Divide dough in half and cover with a damp tea towel. Using a pasta machine, working with 1 piece, lightly dust with flour and, starting on the thickest setting, run dough through each setting, reducing thickness each time, stopping at setting 6. Cut dough to fit the 3 prepared trays, then brush lightly with oil and sprinkle with salt flakes. Bake lavosh, swapping trays halfway, for 20 minutes or until golden. Set aside to cool. Repeat with remaining dough.
  13. Place cheese on a serving board and serve with plum jam and lavosh.
 
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