Jamie Olivers Tunisian Brik Phyllo With Sweet Potatoes Recipes

JAMIE OLIVER'S TUNISIAN BRIK (PHYLLO WITH SWEET POTATOES)

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.
• Bash up 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato.
• Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares.
• Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown - this will take about 10 minutes.
• Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.

BROKEN POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
• Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

JAMIE'S LYONNAISE POTATO CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees/Gas 6).
• Bring a large pan of water to the boil, add the potatoes, and parboil them for 3 to 4 minutes. Drain and set aside. Heat some olive oil in a pan and fry the onions gently with the thyme leaves until meltingly soft. Add the balsamic vinegar and remove from heat. Remove onions to a plate.
• Using the same pan (no need to wash it), lay half the potatoes in the bottom and season with salt and pepper. Follow with the onions in 1 layer, seasoning again, then the rest of the potatoes. Bake in the preheated oven for about 45 minutes.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)

Steps:

• Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
• Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
• Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
• Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
• Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
• Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
• Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
• NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.