Sambuski with braised silver beet and goat cheese
100g onions, finely chopped
2 cloves garlic
1 Tbsp olive oil
1 small red chilli, chopped
15 ml port
150g red onions
1 kg silverbeet
Allspice
200g goat cheese (We use Chevre)
1 tsp vanilla essence
1 Tbsp lemon juice
30 ml white wine
Filo
Butter
Cinnamon
Icing sugar
In a small pot, heat the port and add the red onions. Cook slowly till nicely caramelised.
Place aside.
In another large fry pan, sauté diced onions, garlic and chilli in the olive oil
Finely slice the silverbeet stalks and the leaves but keep separate
Add the stalks to the fry pan and cook till softened
Add the leaves and stir till they wilt
Add lemon juice, white wine, allspice
Simmer till the liquid evaporates
Remove from the stove and leave to drain and cool in a sieve
Add the goat cheese, vanilla essence and the caramelised onions.
Brush a sheet on file pastry with the butter and top with 4 more sheets, buttering each one as you go. You will have a pile of 5 sheets of buttered filo.
You can cut the filo in to any shapes you like
Place some of the filling on each stack and fold in to a parcel.
Bake at 170 for 10 minutes till golden brown.
Dust with icing sugar and cinnamon while still warm.
Submitted by: Sue Fleischl
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