| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
Coxon’s kit, Coxon1 |
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 |
tb |
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 |
ml |
Cider vinegar |
| 4 |
|
Whole cloves |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Mixed peppercorns |
| 6 |
|
Crushed juniper berries |
INSTRUCTIONS
SPICED PICKLED PEARS
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.
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