CHILLED BUTTERNUT IN PHYLLO on mushroom sauce
4 cups (1 litre) mushroom sauce (See Recipe)
6 cups roasted butternut with chilli (See Recipe)
100 g blue cheese, grated
2 tbsp (30 ml) Basil Pesto (See Recipe)
oil to brush phyllo sheets
8 sheets phyllo pastry
a handful of grated parmesan or pecorino cheese
a large pinch of chopped fresh parsley
(Makes 8) (Serves 4)
Prepare the mushroom sauce and set aside.
Preheat the oven to 180°C (350°F)
Combine the butternut, blue cheese and pesto in a mixing bowl. Roll into eight equal-six balls and set aside.
Brush oil directly onto a clean surface to the size of a phyllo sheet. Place one phyllo sheet on the oiled surface and brush with oil. Place another sheet on top and oil again. Cut the sheets into quarters, place a butternut ball onto each quarter and wrap it like a gift. Set aside.
Oil the surface again, place a phyllo sheet on top and brush with oil. Place phyllo sheet on top and oil again. Cut the sheets into quarters, place the wrapped butternut balls on each quarter and wrap again. Each ball should now consist of four layers of phyllo. Repeat the above method until you have eight phyllo wraps. Place on a baking sheet and bake for 25 – 30 minutes. While the wraps are in the oven, warm the mushroom sauce. When the pastries are golden brown and crispy, remove from the oven. Ladle the sauce onto the plates and place one or two wraps on top. Sprinkle with grated cheese and chopped parsley. Serve with a salad.
MUSHROOM SAUCE
2 tsp (10 ml) olive oil
80 g butter
1 small onion, finely chopped
1 clove garlic, minced
250 g button mushrooms, sliced
a pinch of dried mixed herbs
a pinch of chopped fresh parsley
6 tbsp (90 ml) white wine
½ cup (125 ml) cake flour
1 ½ cups (375 ml) milk
1 tsp (5 ml) Marmite
a few drops soy sauce
salt and freshly ground black pepper to taste
6 tbsp (90 ml) fresh cream
(Makes about 4 cups) (1 litre)
Heat the oil and butter in a saucepan and sauté the onion, garlic, mushrooms, mixed herbs and parsley. Deglaze with the white wine and reduce.
When the wine has almost evaporated, remove from heat and stir in the flour (the consistency should be rather pasty). Return to low heat and add a little milk at a time until you have a smooth paste.
Add the rest of the milk and bring to the boil, stirring continuously. Add the Marmite soy sauce and a pinch of pepper. Taste and adjust the salt.
Add the cream, bring to the boil and remove from heat. This sauce can be frozen.
ROASTED BUTTERNUT with chilli
When roasted with chilli, this versatile starch can transform many dishes. It can be served on a salad with plain yoghurt, in phyllo pastry, soups and pasta or with roasted vegetables.
2 large butternuts, peeled and cubed
4 - 6 tbsp (60 – 90 ml) olive oil to drizzle
2 – 4 tbsp (30 – 60 ml) fiery Moroccan paste or chilli sauce
a large pinch of dried oregano
salt and freshly ground black pepper to sprinkle
(Serves 4 – 6) (Make 6 cups)
Preheat oven to 180°C (350°F).
Mix all the ingredients together in a roasting tray and roast for 30 – 40 minutes.
BASIL PESTO
100 g fresh basil leaves, washed
½ cup (125 ml) olive oil
4 tbsp (30 g) pine kernels or toasted flaked almonds
2 cloves garlic, minced
60 g parmesan or pecorino cheese, grated
a little freshly squeezed lemon juice
salt and freshly ground black pepper
(Makes about 1 cup) (250 ml)
Whizz the basil leaves, olive oil, pine kernels or almonds and garlic in a blender until you have a smooth paste. Gradually add the cheese, a few drops of lemon juice and seasoning to taste.
CHILLIED FILLET WRAPS
300 g fillet, cut into 4 medallions or into strips
¼ cup (60 ml) Chilli Sauce (See Recipe)
4 Flour Tortillas
4 – 6 tbsp (60 – 90 ml) olive oil
salt and freshly ground black pepper
¼ cup (60 ml) Tzatziki (See Recipe)
¼ cup (60 ml) Tomato and Chilli Relish (See Recipe)
100 g cheddar cheese, grated
4 – 6 tbsp (60 – 90 ml) Hummus (See Recipe)
a handful of fresh coriander
Marinate the fillet medallions or strips in the chilli sauce for about 30 minutes.
Prepare the tortillas, heat a little olive oil in a non-stick pan and gently fry each tortilla for about 1 minute per side. Remove from the pan and wrap in a clean dishcloth. Place in the warming drawer to keep warm and moist until you need them.
Heat the oil in heavy-based pan and sear and seal the meat on both sides. Add seasoning. Spread tzatziki and relish over the tortillas and sprinkle with grated cheese. Add the hummus and fillet and wrap up. Garnish with coriander.
CHILLI SAUCE
This is a versatile sauce that can be added to any dish to spice things up a bit.
125 g assorted fresh chillies, stalks removed and roughly chopped
65 g dried red chilli flakes
125 g brown sugar
1 thick slice of fresh lemon
2 cups (500 ml) brown or white vinegar
10 g dried mixed herbs
1 tsp (5 ml) salt
65 g chopped garlic
¾ cup (180 ml) olive oil
½ cup(125 ml) ginger beer
½ cup(125 ml) sherry
a small pinch of chopped fresh coriander or mint (optional)
(Makes 3 cups) (750 ml)
Place the chillies, sugar, slice of lemon and vinegar in a heavy-based saucepan. Bring to the boil and simmer gently for 20 minutes. Strain the liquid reserving 1 tbsp (15 ml) of the chilli stock. Discard the slice of lemon. Blend the chilli pulp in the blender with the reserved stock. Return the blended pulp to the saucepan and add the remaining ingredients. Bring to the boil, then remove from heat, add the coriander or mint (if using) and leave to cool for a few minutes. Bottle the chilli sauce while it is still hot so that it creates a vacuum and will last longer.
TZATZIKI (Cucumber Salsa)
A great condiment for curries, mezze platters, sandwiches, stir-fries and tortilla wraps.
1 English cucumber (about 15 cm long)
1 clove garlic, minced
a small handful of fresh coriander, chopped
1 cup (250 ml) plain yoghurt
salt and freshly ground black pepper to taste
(Serves 4)
Cut the cucumber in half lengthways, remove the seeds and cut in half again. Thinly slice the cucumber and toss it with the remaining ingredients. Serve chilled.
HUMMUS
I enjoy this in a fillet wrap, on sandwich, as a dip with roast lamb or even with a stir-fry.
300 g chickpeas, soaked overnight
¼ tsp (1 ml) fiery Moroccan Paste
1 ½ tbsp (22.5 ml) tahini
1 tsp (5 ml) garlic
¼ cup (60 ml) olive oil
a squeeze of lemon juice to taste
salt and freshly milled black pepper
(Serves 4)
Drain the chickpeas, cover with fresh water and boil for about 10 minutes. Reduce heat and simmer for about 1 hour, or until soft. Drain, reserving a little of the liquid. Place the chickpeas in a blender with the Moroccan paste, tahini and garlic and process to a smooth purée, adding the oil and lemon juice gradually. Taste and adjust the seasoning. If you prefer it a bit thinner, add some of the reserved liquid. Serve chilled.
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