So inspired by a Sainsbury's magazine section on cooking with filo pastry - i.e. the ready made stuff you can buy in the chiller section - I tried a few of the recipes to varying results!
Roast squash and blue cheese filo tarts
I've no pictures for these - but they were really simple, first roast the squash in cubes/chunks for about 20 / 30 mins in a 180 oven with some olive oil and rosemary (other herbs also work)
Then line some tart dishes, or in my case a low sided bowl, with the filo pastry, overlapping each layer at an angle to create a pretty layered effect.
Then fill the bowl with the roasted squash and crumble blue cheese over the top. Put back in the hot oven for 10 minutes or so, until the cheese is melted and the pastry cooked, et volia! easy peasy filo tarts!
Filo salmon en croute
So bouyed by the ease of the first recipe I decided to try the salmon en croute recipe for the first time I booked for PP.
The recipe involved taking a large salmon fillet, slicing it in half and filling with homemade pesto sauce, then wrapping with the filo pastry to bake in the oven.
So firstly I didn't get one large piece of salmon, but instead 2 pieces of similar size I could stack.
Then the pesto sauce was made with basil, toasted pine nuts, garlic, parmesan and olive oil all whizzed up in a hand blender together.
This pesto paste was then put between the two salmon fillets and the little remaining on top!
The whole lot was then wrapped in the filo pastry and cooked in the oven for c. 15 mins
The result however didn't impress PP!
The filo pastry wasn't the best pastry for a en croute as it managed to shatter everywhere when cutting in! And the thin but tall salmon fillets weren't as good as a flatter fillet would have been, but overall it tasted good, just the look wasn't the best lol!
Not sure there will be a next time after that recipe fail...
The Camden Road Cook
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment