Macclesfield Express - - LEISURE - AN­DREW NUTTER


THE flavours of this Mid­dle East­ern ap­pe­tiser work so well to­gether; tra­di­tion­ally made with filo pas­try, I use spring roll pas­try as it leaves them crispier when deep fried. Al­ter­na­tively, for a low-fat ver­sion, the fin­ished parcels can be baked in a hot oven un­til crisp and golden. Serves 4 In­gre­di­ents:

One ta­ble­spoon olive oil

One onion – finely chopped

One clove gar­lic – finely chopped 200g minced beef Two tea­spoons cumin One tea­spoon ground co­rian­der

100g feta cheese – diced

50g fresh spinach leaves – shred­ded

Two spring onions – chopped

Few sheets spring roll pas­try To Serve:

Two ta­ble­spoons olive oil

Few mixed salad leaves 100ml yo­ghurt Squeeze fresh lemon Method: 1. Heat the olive oil and fry the onion and gar­lic for two to three min­utes un­til soft­ened. Add the beef, cumin and co­rian­der and sauté for five min­utes – leave to cool. 2. Mix to­gether the cheese, spinach, spring onions and beef mix­ture and sea­son to taste. 3. Lay out the spring roll pas­try, place spoon­fuls of the mix­ture at one end of the pas­try – roll to form a tri­an­gle – brush with water to stick. 4. Shal­low fry in some hot veg­etable oil for two min­utes, un­til golden and crisp. Serve with the yo­ghurt, lemon and salad leaves.

Nut­ters Restaurant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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