| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Young leeks, trimmed and |
|
|
sliced |
| 8 |
oz |
Celery and leaves |
| 2 |
|
Granny Smiths' apples |
|
|
cored skinned and |
|
|
diced |
| 8 |
oz |
Mozzarella, cubed |
| 12 |
|
Spring onions, chopped |
| 4 |
oz |
Chopped walnuts |
| 3 |
T |
Parsley, chopped |
| 25 |
g |
White bread |
| 2 |
|
Cloves garlic |
| 10 |
|
Sheets filo pastry |
| 6 |
oz |
Gorgonzola cheese, cubed |
| 4 |
oz |
Butter |
| 6 |
|
Hard conference pears |
| 4 |
oz |
Soft brown sugar |
| 330 |
|
Cider vinegar |
| 4 |
|
Whole cloves |
| 1 |
T |
Balsamic vinegar |
| 1 |
T |
Mixed peppercorns |
| 6 |
|
Crushed juniper berries |
INSTRUCTIONS
Melt 11/2oz butter and saut the leeks and celery and leave to cool.
Add the apples and diced mozzarella cheese, spring onions, walnuts and
1 tablespoon of chopped parsley, season and mix. Make the breadcrumbs
mix with garlic, parsley, celery leaves in a food processor. Blend
until smooth. Lay a clean tea towel on the work surface and lay the
strudel paste on top (brush with melted butter). Sprinkle with
breadcrumb mix then place the next sheet on top. Add the mix and
gorgonzola, fold over the pastry and wrap. Brush the top and sides
with melted butter and bake for 25-30 minutes. Spiced pickled pears:
Peel the pears leaving on the stalks. Place all the ingredients into a
pan and simmer until the sugar has dissolved. Place the pears into the
liquid with lid on and cook for around 30 minutes. Turn the pears
regularly then turn off. Leave the pears to rest for 30 minutes in the
liquid until tender and ready to use. Serve hot or cold.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by
MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”