Filo Cigars with Feta and Herbs

These classic cigar shaped Turkish pastries are popular snack and meze food, good as nibbles with drinks. In this version they are filled with cheese and herbs, but other popular fillings include baked brinjal (aubergine) and cheese, or mashed pumpkin, cheese and dill. The filo pastry can be folded into triangles, but cigars are the most traditional shape. They can be prepared in advance and kept under damp dish towels in the fridge until ready to be fried.

Ingredients:

250g feta

1 egg, lightly beaten

1 small bunch of fresh parsley,

1 small bunch of fresh, finely chopped mint

1 small bunch of fresh, finely chopped dill

4-5 sheets filo pastry

Sunflower oil for deep frying

Method:

In a bowl, mash the feta with a fork. Beat in the egg and fold in the herbs. Working with one sheet at a time, cut the filo into strips about 10-13 cm wide (4-5 inches) and pile the strips on top of each other. Keep the strips covered with a damp dish towel.

Place a heaped teaspoon of the cheese filling along one of the short ends of the strip. Roll the end over the filling quite tightly quite tightly to keep the cheese filling in place, then tuck in the sides to seal in the filling. Continue to roll until you reach the other end. Brush the tip with water to help seal the roll.

Place the filled cigar, join side down, on a plate and cover with a damp dish towel to keep it moist. Continue with the remaining sheets of filo and filling.

Heat enough oil for frying in a wok or other deep sided pan, and deep-fry the cigars in batches for 5-6 minutes until crisp and golden. Lift out of the oil with a slotted spoon and drain on absorbent kitchen paper.

Serve immediately.

Leek and Stilton Tart

The combination of leek and Stilton is a taste of Welsh traditional cooking.

Usually leek is used together with potato to make a soup

--- simple country fare.

Combining leek and Stilton for individual little tarts is a touch more up-market.

Ingredients for individual servings:

1 sheet ready-made filo pastry

25g butter, melted

15ml olive oil

¼ leek, finely sliced

2 egg yolks

30ml double cream

15ml chopped fresh chives, plus extra to serve

salt and freshly ground black pepper

30g Stilton, crumbled

.

Method:

Preheat the oven to 200C.

Brush the filo pastry with butter, fold in half and press into a chefs' ring on a baking sheet. Brush with more butter, then transfer to the oven and bake for eight minutes, or until golden-brown.

Meanwhile, heat the olive oil in a small pan, add the leek and sauté for 3-4 minutes, until softened. Leave to cool slightly.

Place the eggs, cream and chives into a bowl, season with salt and freshly ground black pepper and mix well. Add the leeks to the bowl and stir to combine.

Remove the filo pastry case from the oven, pour in the egg mixture and top with the Stilton. Return to the oven and bake for 8-10 minutes, or until the filling has set.

To serve, place the tart onto a plate, remove the chef's ring and sprinkle with chopped chives.

Alan's Asparagus Sticks

My brother-in-law gave me this idea for asparagus.
I thought it would make a great al fresco snack for the wonderful summer weather we are having lately. Serve with aioli, mayonnaise or a dip made with cream cheese or mascarponi.

Ingredients:
1 bunch of asparagus
4-6 sheets of filo pastry
Melted butter
poppy seeds or sesame seeds to sprinkle.

Method:
Preheat the oven to 180C.
Clean the asparagus, trim the ends and peel the lower shaft with a vegetable peeler to remove any woody skin.
Cut the filo pastry into squares slightly shorter than the asparagus.
Brush the pastry with melted butter and roll each asparagus spear in a square of pastry.
Place these rolled up asparagus tubes on a baking sheet, brush with melted butter and sprinkle with poppy or sesame seeds.
Bake for 10-25 minutes until golden brown.
Take out of the oven and cool on a wire wrack before serving.