PHYLLO CHEESE TRIANGLES
Makes 36
100g provolone cheese
100g feta cheese
100g ricotta
1 large onion, chopped
2 cloves garlic, crushed
30ml olive oil
salt and pepper
30ml chopped dill
50ml chopped parsley
1 egg
1 box phyllo pastry
200g butter, melted
Grate provolone and crumble feta and ricotta. Heat oil and sauté onion and garlic until soft. Remove and add to cheese with remaining ingredients. Mix well.
Lay a sheet of the phyllo pastry on a work surface and brush with butter. Lay another sheet on top and brush with butter. Cut sheets into 6cm-wide strips. Put about 15ml of cheese mixture in one corner of the strip and fold diagonally, creating a triangle. Brush with more butter and place on baking tray.
Repeat with remaining pastry until the filling is used up. The triangles can be frozen at this stage or baked at 180°C for 20-30 minutes until golden brown.
FRIED HALOUMI
Makes about 10 slices
400g haloumi cheese
50ml flour
50ml olive oil
lemon wedges
Cut cheese into 1cm-thick slices. Coat with flour, fry in olive oil until golden brown on each side. Drain on paper towel and serve with lemon wedges.
Delicious served with sweet chilli dipping sauce.
PICKLED PRAWNS
800g prawn tails, cooked
2 onions, halved and sliced
250ml olive oil
60ml white wine vinegar
125ml lemon juice
5 cloves garlic, sliced
10 bay leaves
5ml fennel seeds
5ml mustard seeds
5ml coriander seeds
4 dried chillies
2ml white pepper
Combine all ingredients in large bowl. Mix well. Place mixture either into a covered container or a large glass bottle with a lid. Refrigerate overnight.
These delicious prawns can be used as a snack, added to a salad or served as a starter arranged on baby salad leaves garnished with diced mango.
FRIED CALAMARI RINGS
Serves 4-6
300-400g calamari tubes
60ml flour
5ml paprika
5ml salt
good grinding pepper
oil for deep frying
Cut calamari tubes into 1cm-thick rings. Rinse well and dry on paper towel. Put flour and seasoning into a plastic bag, add the calamari and toss well to coat.
Heat oil and fry the calamari rings a few at a time until golden brown. Drain on paper towel and serve with lemon wedges.
Note: Calamari can be bought at supermarkets fresh and already cleaned or frozen. It freezes well without losing its flavour or texture. When buying it fresh, choose calamari with firm flesh that is white and almost translucent.
The edible parts are the tentacles and the sac-like body. Generally, calamari should be cooked either a very short time or a very long time. Anything in between and it becomes rubbery. - Saturday Star