Ginger infused kataifi crisps with beautiful fresh scallops.
Makes 36 pot stickers
9 sheets Antoniou Fillo Pastry
Peanut oil for brushing
Pork & shiitake filling
500g pork mince
4 shiitake mushrooms, finely diced
100 g canned water chestnuts, finely diced
1 tsp ginger, freshly grated
2 tbsp chives, finely diced
1 tbsp corn flour
1 tsp white pepper
1 tbsp soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
Preheat your oven to 180 deg C and line a large tray with baking paper.
Combine the ingredients for the pork & shiitake filing in a bowl and set aside.
Take a sheet of fillo and lay on a bench with the longer side facing you. Brush liberally with peanut oil. Repeat with two more sheets until you have a three sheet “stack”.
Cut the fillo sheets to form 12 squares (each one measuring approx. 10cm x 10cm).
Take a square and place one tbsp of the pork mixture in the centre.
Fold over two of the opposite corners to meet in the centre and pinch to seal (see image above). Fold the two remaining corners to form a four-point square, creating a neat parcel. Seal with extra peanut oil to ensure it sticks.
Repeat with the reaming fillo pastry stacks & pork mixture.
To cook the pot stickers, heat a non-stick pan on medium high heat with a little peanut oil. Place the pot stickers in the pan and cook for 2 mins or until a golden brown colour is achieved on the bottom. Remove from the pan and cook in the oven for a further 15 mins until the entire pot sticker is golden brown.
Serve with soy sauce, ginger and chilli sauce.
Makes 15 cigars
3 cups shelled walnuts
2 cups shelled pistachios
1 orange, zest & juice
4 tbsp coconut oil
1 tbsp ground cardamon
2 tbsp raw cacao powder
12 sheets Antoniou Fillo Pastry
100g butter, melted
1/4 cup walnuts, lightly crushed for garnish
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Remove seeds from the dates & soak in boiling water for 5mins to soften.
Combine the walnuts, pistachios, dates, orange juice and zest, coconut oil, cardamon, and raw cacao powder in a food processor. Process the mixture until it forms a thick, pliable paste and then set aside.
Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 3 more sheets and stack neatly on top of one another (you will need 4 sheets in total).
Spoon 5-6 tablespoons of the nut paste in a single line all the way to the outside edges and 5cm from the bottom edge. Roll the fillo tightly over the nut paste all the way to the end of the sheet, to form one long cigar. Then cut the cigar into 5 portions (each should measure approx. 9 cms). Repeat with the remainder of the fillo and filling until you have 15 cigars.
Brush each cigar with butter and bake for 20-25 mins or until golden brown. Garnish with crushed walnuts and serve with coffee.