Leek and Fetta Fillo Cigars – from Entertaining Made Easy by Deborah Hutton P92 “A great party starter, this can be made in advance, set aside and just popped into the oven when people start arriving. The salty, flavoursome fetta mixed with buttery leek is a brilliant combination, especially when wrapped in light, crispy fillo pastry.”

Ingredients: 80 g butter; 1 medium leek (350 g) halved sliced thinly; 220 g Greek fetta crumbled, 1 small handful chopped flat-leaf parsley; 10 sheets fillo pastry, halved crossways

Method (summarised) – melt butter; cook leeks; Transfer to a bowl & add fetta and parsley to leek; oven heated 160 deg fan forced; line an oven tray with baking paper; melt remaining butter; brush 1 sheet of pastry lightly with melted butter; fold in half lengthways; 1 tablespoon leek at the short end, leave a 2 cm border. Fold in sides and roll up firmly to enclose; seam-side down on a prepared tray; brush with a little butter; repeat then bake fillo cigars for 15 min or until golden. Serve immediately…perhaps with Greek or middle eastern dip on the side eg Tzatziki

Also search this blog for Sweet Potato fritters with avocado purée (also in AGT Simple cookbook – Coast collection)

Kumara (Sweet Potato) Fritters

We made these at the coast a few weeks ago…a meal for ourselves, then we froze the rest as we had friends coming for lunch a few days later. We simply shallow fried them just before serving…along with Tony’s favourite terrine; some crusty bread + a green leafy salad.

From AGT Simple cookbook (coast collection)

Zucchini Tortillas topped with smoked paprika beef (or a Smokey favoured tofu for vegetarians)

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, diced
  • 4 garlic cloves, crushed
  • 800 g beef rump or scotch fillet, diced into 3 cm pieces
  • 1/2 cup tomato paste
  • 3 teaspoons smoked paprika (or Mexican spice mix) sea salt and freshly ground black pepper chili flakes, to taste
  • 1 cup grated cheddar coriander leaves and chopped cos (romaine)lettuce, to serve

ZUCCHINI TORTILLAS

  • 2 large zucchini (about 300 g), grated
  • 1/2 cup grated parmesan
  • 2/3 cup almond meal
  • 2 eggs, lightly beaten
  • 1/2 teaspoon sea salt

METHOD

  1. Preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with baking paper.
  2.  To make the tortillas, mix together all the ingredients in a bowl. Using an ice-cream scoop, scoop out 12 even portions and place on the prepared trays.
  3.  Flatten them out into 8 cm circles. Bake for 20–25 minutes or until golden and cooked through.
  4.  Meanwhile, heat the olive oil in a frying pan over medium heat, add the onion and cook for 5 minutes until softened and lightly golden. Add the garlic and cook, stirring, for 2–3 minutes.
  5. Remove the onion and garlic from the pan and set aside.
  6.  Increase the heat to high and, working in batches, cook the beef for 2–3 minutes until browned.
  7.  Return the onion and garlic to the pan. Add the tomato paste, paprika, and 3 tablespoons water and simmer, stirring, for 5 minutes or until the beef is cooked to your liking. Season generously with salt, pepper, and chili flakes.
  8.  Serve the beef and tortillas with cheddar, coriander, and lettuce.

From….https://www.ahealthyview.com/blog/fri-yay-tacos-with-zucchini-tortillas?srsltid=AfmBOorp1O7w6ZUZntJ5AWuikR1Xd-qdcWzf9l1fwBfFu2oHydrNfkz6