Kataifi Tostadas with Tuna Sashimi

Ingredients

Serves 4 as an entreé

100 g Antoniou Kataifi Pastry

20 g butter, melted 

400 g tuna sashimi, thinly sliced 

Zest and juice 1 lime

1 teaspoon extra virgin olive oil

Coriander, to garnish 

Pickled onion
1 red onion, very finely sliced

1 tablespoon red wine vinegar 

1 tablespoon caster sugar 

Avocado puree
1 large ripe avocado

Juice 1 lime 

A few drops of Tabasco

Salt & pepper

Method

Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.

For the pickled onion
Place the onion, vinegar, sugar and a pinch of salt in a bowl and using your hand press the onions together to macerate. Let stand for 15 minutes or until ready to use.

For the Kataifi tostadas
Preheat the oven to 180 degrees Celcius and line two trays with baking paper. Place Kataifi Pastry in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until each Kataifi strand is completely coated.

Place a small handful of pastry onto trays and form into a 1 cm flat disc, using your palm to flatten and shape into 10cm circles. Continue with remaining Kataifi Pastry. Bake for 15 minutes or until lightly golden. Allow to cool.

For the avocado puree
Blend the avocado with lime juice, tabasco and salt and pepper until smooth. 

Combine the tuna slices with the zest of the lime, salt and a teaspoon of the olive oil. 

To serve, place the Kataifi disc on to a plate and spread over the avocado puree. Portion tuna between each disc and top drained pickled onions. Garnish with coriander.

Recipe by Justine Schofield for Everyday Gourmet.

Kataifi Haloumi and Pistachio Crunchy Bake

Ingredients

Serves 8-10

For the syrup
1 cup caster sugar

250 ml water

1 tablespoon rosewater or orange blossom water

For the Kataifi Pastry

375 g Antoniou Kataifi Pastry

1 teaspoon sugar

1 cup halloumi, finely grated

1 cup fresh pecorino (not aged) or mozzarella, finely grated

¼ cup walnuts, grated

¼ cup pistachios, grated 

150 g unsalted butter, melted

1 lemon, zest

Recipe Tips

Spring form tin
For this recipe we used a spring form baking tin to make it easy to remove & serve the dish.

Assembly
Be sure to push the Kataifi down the sides of the tin to enclose any cheese that may try to ooze out.

Method

Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.

Preheat the oven to 200 degrees celcius. 

For the syrup
Pour all of the ingredients for the syrup into a saucepan and simmer gently on a low heat for 10 minutes. 

For the filling
Combine the sugar, halloumi, pecorino, walnuts, pistachios and lemon zest in a large bowl. 

Preparing the Kataifi
Gently open out the Kataifi Pastry and loosen the strands. Then cut the Kataifi into chunks to shorten the length of the strands and place in a bowl. Fluff up the pastry to ensure none of the pastry is clumping together.

Pour the melted butter over the pastry, using your hands to mix through and ensure all the strands are coated with butter. 

Assembly
Place a sheet of baking paper across the bottom of a springform tin. Place half of the pastry into the base of the tin, using your hands to pack the pastry down tightly.

Place the cheese mixture into the dish, keep it in the centre of the pastry so you have a boarder. Top with remaining pastry, ensuring that some goes down the sides of the tin- this will make sure that the cheese stays contained in the dish.

Bake in the oven for 30-40 minutes or until the pastry is golden and crispy, and the cheese is gooey. 

Remove from the oven and carefully take out of the tin. Flip onto your serving plate and pour over the syrup to serve.

Recipe by Adrian Richardson for Good Chef Bad Chef.