This delicious Kataifi Frittata is a great brunch recipe using crunchy Kataifi both on top and mixed throughout the mix to help bind the egg.
Makes 8 spring rolls
200g Kataifi Pastry
250g haloumi cheese
¼ cup toasted walnuts, chopped
rice bran or vegetable oil
Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long. Set aside
Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy.
Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.
Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape. Repeat with remaining haloumi cheese & Kataifi pastry.
Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking
Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.
Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.
Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.
Makes 20 prawns
1kg extra large green prawns (about 20), heads removed, peeled, deveined, tails intact
200g Antoniou Kataifi Pastry
100g butter, melted
1 egg, lightly beaten
1 tbsp fresh parsley, chopped
1. Start the recipe by preheating your oven to 200 deg C and line a baking tray with baking paper
2. Peel and devein prawns, leaving tails intact.
3. Place the kataifi pastry in a bowl and loosen until strands are separated.
4. Pour the butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.
5. Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.
6. Dip a prawn into the egg mixture, then place at the base of the kataifi strip.
7. Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.
9. Garnish with a sprinkling of parsley and fresh lemon wedges. Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.
Kataifi prawns are just as delicious deep fried. Follow the same preparation method for the prawns, skipping steps 4 & 6, then simply deep-fry in any vegetable oil.
375g kataifi pastry
250g butter, melted
1 cup grated mozzarella cheese
2 cups grated cheddar cheese
1 cup grated Parmesan cheese
6 slices of thickly cut ham
3 tsp Dijon mustard
Preheat your oven to 180 deg C and grease and line a 28 cm baking dish with baking paper.
Place the kataifi in a large bowl and and pour over 200g of the butter. Mix well ensuring each strand is coated well. Place half the kataifi at the base of the baking dish.
Combine the cheeses in a separate bowl and spread 1.5 cups of the mixed cheeses on top of the pie base. Lay the ham over the cheese ensuring it overlaps. Spread the mustard over the ham and top with another 1.5 cups of mixed cheeses. Top with the remaining kataifi to cover the pie.
Whisk the eggs along with the milk and remaining 50g of butter. Pour over the pie making sure it is fully absorbed.
Top with the remaining 1 cup of cheese and bake for 45 -50 mins until golden. Allow top cool for half an hour before slicing into desired sizes.
Recipe, styling and photography by Souvlaki for the Soul
serves 2 as a main or 4 as an entrée
150 grams of Antoniou Kataifi pastry
2-3 tbsp olive oil
4 large green prawns, cleaned, deveined and tails left intact
4 round slices of eggplant
4 round slices of sweet potato
4 green beans. tops removed
1 large zucchini, sliced into four batons
1 egg, lightly beaten
peanut oil for deep frying
served with steamed Japanese rice and soya sauce
In a medium sized bowl, mix the olive oil through the kataifi pastry. Use your fingers to loosen the pastry and ensure it is well coated. Set aside.
Take one tbsp. of pastry and lay it out on a clean surface to form a long strip measuring approx.. 15cm. (if your eggplant and sweet potato slices are large your strip of kataifi will need to be approx. 20cm)
Dip the prawn in the egg and wrap the pastry around the prawn evenly. Place on a tray that has been lined with non stick baking paper
Repeat the procedure with the remaining prawns and all the vegetables
Preheat your peanut oil in a sauce pan, until the temperature reaches 180 deg C
Fry two pieces of prawn or vegetables at a time (ensure not to overload the saucepan with ingredients as this will cause the frying temperature to drop)
Cook each tempura piece for approx. 2 mins or until golden and crisp. Once cooked set aside to drain on paper towels. Repeat this until all items are done
Serve immediately with steamed rice, soya sauce and tea (optional).
4 white fish fillets (each weighing 100 grams each)
100 grams Antoniou Kataifi pastry
1 large handful of fresh flat leaf parsley
¼ cup sesame seeds
a pinch of salt and pepper
1 large egg, beaten
Canola oil for shallow frying
Clean your fish fillets and dry with kitchen paper. Set aside.
Place the kataifi pastry, parsley, sesame seeds and salt and pepper in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.
Lay out two large plates- one with the kataifi mixture and the other with the beaten egg.
Take one fish fillet, dip into the beaten egg and then coat with the kataifi mixture. Press down firmly to ensure the fish is coated well. Repeat with the remaining fish pieces and set aside.
Heat your oil and once it is ready fry one or two pieces of fish at a time turning over once the underside turns golden brown.
Drain on absorbent kitchen paper and serve immediately with chips, salad and tartare sauce.
- 2 tablespoons olive oil
- 2 leeks finely sliced
- 1 large carrot cut into an even dice
- 1 stalk of celery finely chopped
- 2 cloves garlic, minced
- 4 tbsp plain flour
- 2 cups chicken stock
- 1 cup pouring cream
- 400g shredded cooked chicken
- ground pepper
- 3 tbsp finely chopped parsley
- 1 cup frozen peas
- 250g Antoniou Fillo Kataifi
- 150g butter melted
- 1/4 cup grated Parmesan cheese
Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approx. 5-6 mins).
Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil. Add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely.
Add the chicken pie mixture to a 2L casserole ovenproof dish and preheat your oven to 180 deg C.
Using your hands, combine the kataifi, butter and cheese. Place the kataifi pastry on top of your chicken mixture ensuring it covers the pot completely.
Bake in the oven for 30 mins until the kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.
75g Antoniou Kataifi pastry
1/4 cup olive oil
2 teaspoons fresh rosemary leaves
2 lamb sirloins (backstraps), approx. 450g
1/2 teaspoon salt
150g baba ganoush (eggplant dip)
1 tablespoon harissa
1 tablespoon lemon juice
salad leaves, to serve
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place pastry in a medium size bowl. Loosen until strands are separated, light and fluffy. Drizzle with 2 tablespoons of the olive oil. Mix pastry with fingers until evenly coated with oil. Mix in rosemary. Divide pastry into 4 portions. Place 1 pastry portion on prepared tray and form into a 9cm disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Set aside.
Brush lamb with remaining oil and sprinkle with salt. Chargrill or barbeque for 3 minutes each side or to your liking. Place a pastry disc onto each plate, top with baba ganoush. Slice lamb thickly and place on top. Combine harissa and lemon juice and drizzle onto plates. Top lamb with salad leaves.
serves 6 as an entree
850g (about 18) large green prawns
100g Antoniou Kataifi pastry
1 tablespoon canola oil
1 tablespoon sesame oil
2 eggs, lightly beaten
1/2 cup mild chilli sauce
1 tablespoon honey
1 tablespoon lime juice
Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.
Peel and devein prawns, leaving tails intact. Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil. Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip. Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn. Place on prepared tray. Continue with remaining prawns. Bake 12 minutes or until lightly golden. Serve with honey chilli dipping sauce.
To make sauce: combine all ingredients.
Cook’s Tip: No fuss entrée for 6 or serve as a savoury with drinks. Potato wedges and a salad transform this dish into a main meal for 4.
Serves 4-6 as an entree
12 large Japanese scallops (without roe)
6 thin slices of prosciutto, halved lengthways
250g Antoniou Kataifi pastry
1/2 cup plain flour
1 egg, lightly beaten
oil for deep frying
1 tablespoon olive oil
1 leek, pale part only, split lengthways, washed and sliced
300g cauliflower florets (1/2 small cauliflower)
1 large potato (300g) peeled and diced
1 cup salt reduced chicken stock
1/4 cup crème fraiche
2 teaspoons Dijon mustard
Black olive gremolata
20g pitted black olives, finely chopped
2 teaspoons finely grated lemon zest
1 tablespoon finely chopped parsley
Wrap each scallop in a piece of prosciutto and place on a tray.
Line another tray with baking paper. Place about ½ cup of kataifi pastry onto a bench and form into a rectangle about 16cm x 8cm. Coat a prosciutto wrapped scallop in flour, then dip into egg. Drain off excess egg, then place on end of the pastry rectangle and roll up to enclose. Place on prepared tray. Repeat with remaining scallops. Refrigerate until required.
Make gremolata. Combine all gremolata ingredients and set aside.
Make cauliflower puree. Heat oil in a heavy based saucepan. Add leek and cook over a low heat for 8 minutes or until soft, stirring occasionally; do not brown. Add cauliflower, potato and stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are very tender. Drain and return to saucepan. Add crème fraiche and mustard, season with pepper and puree using a stick blender. Cover and keep warm.
Heat oil. Place a kataifi scallop on a slotted spoon. Half submurge into hot oil for 10 seconds, then completely sumerge in oil. Repeat with remaining scallops. Do not crowd the pan – it is best to cook the scallops in 2 or 3 batches. The scallops will take about 2 minutes to cook. The pastry should be lightly golden brown. Drain on kitchen paper.
Serve kataifi scallops on cauliflower puree and sprinkle with gremolata.
250g can Persian feta
200g Antoniou Kataifi Pastry
2 cups baby salad leaves
¼ cup chopped walnuts, toasted
300g fresh beetroot, peeled and coarsely grated
1 small green apple, peeled and coarsely grated
1 small red onion, finely chopped
1 cup red wine vinegar
1 cup brown sugar, firmly packed
1 cinnamon stick
3 whole cloves
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon ground allspice
Make beetroot relish. Combine all relish ingredients in a medium saucepan. Stir until boiling. Gently boil 30 minutes or until very thick, stirring occasionally. Cool to room temperature.
Preheat oven to 200°C (fan forced). Line 2 oven trays with baking paper.
Drain feta, reserving ¼ cup oil. Place kataifi pastry in a large bowl and use your fingers to separate the strands until light and fluffy. Add the reserved oil and mix until coated.
Place a heaped tablespoon of kataifi on a bench and form into a rectangle about 3cm x 6cm. Repeat to form 5 more kataifi rectangles. Place a piece of feta (about 1 heaped teaspoonful) onto the end of each piece of kataifi. Clean and dry your hands, then roll each piece of kataifi to encase the feta. Place prepared tray. Repeat with remaining kataifi and feta. Bake 10 minutes or until golden.
Serve Persian feta kataifi pastries with beetroot relish, baby salad leaves and toasted walnuts.
Cook’s Tip: Beetroot relish will keep up to 3 weeks in the refrigerator. Bring to room temperature before serving. Leftover relish is delicious with cold meats such as ham or turkey or served with grilled lamb or pork. Unbaked Persian feta pastries can be stored in the refrigerator for up to 2 days.
150g Antoniou Kataifi pastry
1/4 cup olive oil
200g crème fraiche (or thick sour cream)
150g smoked salmon
30g salmon roe (optional)
chopped chives, to garnish
Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.
Place pastry in a large bowl and loosen until strands are separated, light and fluffy. Drizzle with olive oil. Mix pastry with fingers until evenly coated with oil.
Place 1 tablespoon pastry on prepared tray and form into a 5 cm flat disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Allow to cool.
Top with crème fraiche, smoked salmon and roe. Garnish with chives.
Cook’s Tip: Serve this easy to prepare, elegant savoury with Champagne or cocktails. Kataifi bases can be prepared a day ahead and stored in an airtight container.
150g fresh ricotta cheese
200g cream cheese, softened
1 egg yolk
1/4 cup sifted pure icing sugar, plus extra for dusting
1 vanilla bean, split and seeds scraped out
150g Antoniou Kataifi pastry
30g butter, melted
400g mixed dried fruits (apricots, pears, apple, prunes)
1&1/4 cups caster sugar
3/4 cup fresh orange juice
1/2 cup water
3 wide strips of orange rind
1 cinnamon stick
3 whole cloves
2 whole star anise
3 cardamom pods
Make fruit compote. Place dried fruit in a heatproof bowl. Cover with boiling water and set aside for 20 minutes, then drain and place back in bowl. Place sugar, orange juice and water and in a medium saucepan. Stir over a moderate heat until sugar dissolves. Add orange rind, cinnamon stick, cloves, star anise and cardamon pods. Gently boil for 10 minutes. Pour syrup over fruit. Set aside until cool, stirring occasionally.
Place ricotta, cream cheese, egg yolk , icing sugar and vanilla seeds in a bowl. Beat with an electric mixer just until creamy (do not overbeat). Cover and refrigerate.
Line 2 oven trays with baking paper. Place kataifi in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until kataifi is evenly coated. Place one-sixth of the buttered kataifi on a benchtop and spread out to a 15cm diameter circle. Pile one-sixth of the ricotta filling in the centre of the kataifi circle. Bring edges of pastry circle up and over the filling, so it is completely enclosed. Use an egg lifter to transfer to a prepared tray. Repeat with remaining kataifi and filling. Refrigerate for at least 1 hour.
Preheat oven to 200C. Bake pastries for 15 minutes or until golden, swapping trays halfway through cooking time. Place on serving plates and drizzle each pastry with some of the fruit syrup from the compote, then dust with icing sugar. Serve with spiced fruit compote.
Cook’s Tip: Compote can be prepared several days in advance. Pastries can be made up to step 4 up to a day advance and stored in the refrigerator.