Home' Advocate Communications : Fiordland Advocate 6 November 2009 Contents WHAT'S COOKING
6 November, 2009 | Page 7
Sheets of filo are overlapped to
make one long strip of pastry. The
filling is placed on the long side.
The filo is rolled up like a sponge
roll then coiled around like a cat
curled up in the sleep position.
To make the filling, heat the oil
in a frying pan. Sauté the onion,
until soft. Add the garlic and the
minced beef -- use a fork to break
up the meat.
Add the seasonings, flour, olives,
sultanas and stock. Mix well, cover
and simmer until cooked, about
30 minutes. Add a little extra stock
or water if the meat dries out
during cooking. Cool.
Preheat the oven to 180°C.
Place 3 sheets of filo on a clean
bench, one on top of the other,
brushing each sheet with oil
before adding the next.
Overlap one end of the filo
about 4cm with 3 more oiled
sheets of filo. Then repeat with
the remaining 3 sheets of filo
overlapping the end of the second
set by about 4cm.
Spoon the filling evenly along the
closest long edge of the filo about
3cm from the edge. Roll the filo
over the filling.
Now fold the ends of the filo over
the filling. Brush with oil. Carefully
roll up the filo to make a roll
about 110cm long. Gently form
the filled pastry into a coil. Brush
generously with oil as you roll so
remains soft and
pliable. Using a couple of wide
spatulas, carefully lift the pie onto
a baking tray, seam-side down.
Brush with oil and sprinkle with
Bake for about 35 minutes, until
golden. Excellent served with
chutneys and sauces. Serves 6.
Coiled meat pie
Picnics are a way of life in this
country and with warmer weather
just over the horizon, it's time to
think about outings to the beach,
the park or the races.
My grandmother used to relate
stories of preparing for formal
picnics in the '30s: cold roasts,
ice packs and wicker baskets full
of china, cutlery and teapots. Life
is so much easier these days with
vacuum flasks, chilly bins, coolie
pads, plastic-ware and disposable
However, whenever food is carried
outdoors there is a greater risk of
those nasty little bacteria enjoying
your food before you can. Here are
a few points for keeping picnics
safe and pleasurable.
• Cool the chilly bin with ice or
frozen coolie pads before packing
it with food.
• Don't cram the bin with goodies
or the air circulation will not be
adequate to keep the food cold.
• Keep chilled foods in the
refrigerator until you're ready to
leave. Store different foods in
separate containers with lids. If
necessary, tape the lids to prevent
• Drinks frozen in plastic bottles
help keep the food cool in the
chilly bin. Ensure there is a 3cm
gap at the top of each bottle
before freezing -- liquid expands
when frozen. The drinks will thaw
out enough for lunchtime sipping.
• Keep hot and cold foods
separate. Preheat or prechill
insulated vacuum flasks by filling
them with boiling or iced water
respectively and standing for 10-
Soups, casseroles or coffee will
keep hot for 3-4 hours in heated
vacuum flasks. Drinks, fruit salads
and yoghurt will remain cool for
several hours in chilled flasks.
1 tablespoon whole mustard seeds
½ cup white balsamic vinegar or
white wine vinegar
2 rashers middle bacon
500g baby potatoes
salt and pepper to taste
½ cup each: olive oil, chopped
1 cup seeded, diced cucumber
1 small red onion, diced
1 cup peas, blanched
Place the mustard seeds in a
small bowl with the vinegar. Soak
for at least 15 minutes, crushing
slightly, if preferred.
Grill or microwave the bacon, until
crisp. Chop finely.
Boil the potatoes until just tender.
Drain and run under cold water to
cool a little. Place in a large bowl.
Add the vinegar and mustard
seeds, salt and pepper. Cool to
Add the remaining ingredients.
Cover and refrigerate until ready
to serve. Serves 6.
Baby potato salad
1kg chicken, cooked
¼ cup rice bran oil
1 medium onion, diced
¼ cup chopped parsley
¾ teaspoon dried tarragon
salt and pepper to taste
1 large egg, beaten
¾ cup grated tasty Cheddar cheese
12 sheets filo pastry
Preheat the oven to 190°C.
Lightly oil a baking tray.
Remove the skin and bones from
the chicken. Dice the meat and
place in a bowl.
Sauté or microwave the bacon,
until crisp. Crumble and add to
the chicken. Mix well.
Heat 1 tablespoon of the oil.
Sauté the onion, until softened.
Add to the chicken mixture
together with the herbs,
seasonings, egg and cheese. Mix
Place 1 sheet of filo on a clean
bench. Brush lightly with oil and
top with a second sheet. Fold in
half, short ends together. Place
one-sixth of the filling in a log
shape on the long side, leaving
about 2cm uncovered on the edge
and sides. Fold in the sides and
roll up like a sponge roll to enclose
Place seam-side down on the
baking tray. Repeat with the
remaining filling and filo. Lightly
brush with oil. Bake for 20
minutes. Cool. Carry in a rigid
container. Serves 6.
3 large eggs
½ cup sugar
finely grated rind 1 lemon
1 teaspoon baking powder
¼ teaspoon salt
25g butter, melted
icing sugar for dusting
Filling: ½ cup each: mascarpone,
¾-1 cup lemon honey
Preheat the oven to 200°C. Line a
sponge roll pan with baking paper.
Place the eggs in a large bowl
and beat until well combined.
Slowly add the sugar beating
continuously until very thick.
Add the lemon rind. Sift the dry
ingredients and fold in with a
spatula. Stir in the hot melted
Pour evenly into the prepared pan.
Bake for 10-15 minutes.
Remove from the oven and cool
for a few minutes. Place a sheet
of waxed or baking paper on the
bench and sprinkle with icing
sugar. Turn the sponge onto the
paper and roll up loosely. Cook on
a wire rack.
Beat the mascarpone and cream
together, until thick. Carefully
unroll the cold sponge and spread
with the lemon honey then the
whipped creams. Roll up again.
Dust with icing sugar. Store in an
airtight container lined generously
with waxed or baking paper. The
sides of the paper can be used to
lift the roulade from the container.
Cut in slices to serve.
Yummy lemon roulade
Filling: 2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
400g lean minced beef
1 teaspoon each: smoked
paprika, ground cumin, chilli
2 tablespoons flour
6 pitted green olives, sliced
½ cup each: sultanas, beef
stock or water
Pastry: 9 sheets filo pastry
¼ cup rice bran oil
1 teaspoon sesame seeds
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