Winter is the time of the year for cozy get-togethers - and what is better than a friend in the kitchen when the late afternoon sun calls for a glass of wine and a wonderful dish which could bring a little colour and a lot of taste to the doom and gloom of the winter landscape? The name “Els” should definitely ring a bell that golf has something to do with this dish – this is a Groblerdal Golf Club recipe, says Jenny Henry who partners with Delia Rossi as our master chefs this week. The dish was exceedingly popular at the Groblersdal Golf Club and regularly prepared by Petrus – the chef at the club at the time. For those who have decided on this – you are definitely in for a treat – here goes: Something Els.
Ingredients:
1 x Roll phyllo pastry
Basil pesto
A cup melted butter
1 Egg yellow
15 ml Milk
1 Red pepper, finely chopped
1 Green/yellow pepper, finely chopped
1 Bunch of spring onions, finely chopped
1 Punnet cherry tomatoes, cut in halves
1 Pack diced bacon
1 Punnet mushrooms, chopped
8 – 10 Calamata olives, chopped
2 Cups grated matured Cheddar cheese
2 Wheels crumbed Feta cheese
2 Tbs olive oil
Method:
Set oven temperature to 180 °C. Use frying pan on stove with medium heat, place olive oil in pan and allow to heat. Then start frying ingredients together in the pan. Fry bacon until crisp, then add all chopped ingredients one by one into frying pan, until cooked. Mushrooms and Calamata go in last, until all ingredients are cooked. Remove from heat to cool down for 5 minutes.
Layer 3 to 4 phyllo pastry sheets and brush each sheet with melted butter and place on top of each other on a wet cloth. Then, spread the top sheet evenly with basil pesto.
After fried ingredients have cooled down for 5 minutes, spread first with basil pesto, then add cooked ingredients evenly. Sprinkle grated Cheddar cheese evenly over fried mixture of ingredients. Lastly, add some crumbed Feta cheese evenly (according to taste).
Place rolled out phyllo filled roll onto tray. Brush egg and milk mixture to coat the rolled up phyllo roll. Cook at 180°C in oven for 10 minutes until golden brown. Remove from oven, allow to cool for few minutes, cut in slices and serve – mmhhh – to die for!
Delia and Jenny have served the dish with a fresh garden salad!
