cucumber
Shiitake mushroom, green onion and red
pepper
SPANOKOPITA
300 g frozen chopped spinach, thawed
and squeezed dry
1 tbsp butter or olive oil
1 small onion, chopped
2-3 cloves garlic, minced
1 tsp (5ml) dry basil
Sea salt and fresh pepper
1/4 cup (60ml) fresh dill, chopped
1/2 cup crumbled feta
phyllo pastry
1/2 cup melted butter
Cook onions with butter in a skillet slowly
over medium-low heat until lightly golden.
Stir in garlic, basil, salt and pepper. Cook
2 minutes. Remove from heat. When cool
combine feta, fresh dill, spinach and onion
mixture.
To roll: Lay phyllo pastry lengthwise
horizontally. Brush lightly with butter, place
another sheet of pastry on top and brush
with butter. Cut into 8 equal strips for top
to bottom. place 1 tbsp (15ml) filling on the
bottom of each strip. Fold bottom left corner
of pastry over filling to meet the right side
forming a triangle. Fold this up and back to
the left forming a triangle each time until
you reach the top. place on a parchment
lined baking sheet and brush lightly with
butter. Spanokopita can be frozen unbaked
in a single layer. To serve bake in a preheated
oven at 350 C for 15-20 minutes or until
pastry is golden.
Sprinkle lightly with about one tablespoon To roll: Soak rolling mat in warm water for 10
of parmesan. Line 2 spears of asparagus minutes. place on a damp towel. Lay a sheet CHORIzO CANAPÉS
on top of prosciutto along the bottom. of nori paper shiny side down with lines You can use just about anything that is
Working from the bottom, roll pastry tightly horizontal. press evenly approximately 1/2 firm enough as a base for canapés. Here
over asparagus. Continue to roll away cup sticky rice onto bottom 3/4 of paper. we are using a spicy chorizo sausage. If
from you to the top. place on a parchment Lay fillings horizontally across rice about 2 preferred place on top of a fresh slice of
lined baking tray. Brush again with melted inches from bottom. Bring bottom up over baguette.
butter and sprinkle with one tablespoon fillings pulling back towards you tightening
of parmesan. Repeat until ingredients are with fingers. Roll forward loosening mat, 2, 6-inch Chorizo sausage
used up. Before cutting, freeze for at least tightening down as you roll back. Keep 1/2 cup (125ml) Stilton, a mild blue cheese
30 minutes or up to 4 weeks. To bake, rolling forward using this method until you 1 granny smith apple
preheat oven to 375 degrees. Cut each reach the top. Set aside and continue with
spear into 6 equal lengths about 1-1/2 remaining rice, paper and fillings. Refrigerate Slice each sausage into 12 rounds.
inches long. Cook for 10 minutes or until with a damp paper towel on top covered in Arrange on a baking sheet. Cook in a 375
golden. Serve hot or at room temperature. plastic wrap until ready to serve. Slice each degree oven for 5-7 minutes. pat dry to
Makes 24 pieces. roll into 8. Serve with wasabi paste, sushi remove excess oil. With a spoon soften
ginger and tamari. room temperature Stilton cheese. Drop 1/4
NORI ROLLS teaspoon of Stilton on chorizo and top with
prepare sticky/sushi rice according to Suggested fillings: a small wedge of apple. Serve warm or at
package directions. While rice is still warm Green onion, red pepper, mango, avocado room temperature. Makes 24 bites.
«CO
stir in 1/4 cup seasoned rice wine vinegar. To and lobster
cool spread rice out onto a baking sheet. Green onion, red pepper, carrot and
www.CalgaryOutdoors.ca CALGARY >> WINTER 2008/2009 45
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