Recipe: Aperitif Rolls with Orange and Carrot Dip
By Neff
This one is sure to impress the friends and family over the festive period, a straightforward yet very flavoursome dish. Ideal as an addition to a party buffet or enjoyed as a shared starter.
Ingredients
- 320g pack ready-rolled puff pastry
- 5 thick, pork sausages
- 2 heaped tbsp cranberry sauce
- 1 egg, lightly beaten
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp poppy seeds
- 200g goats cream cheese
- 70g finely chopped dried figs
- 70g finely chopped dried tomatoes
- 1 finely chopped garlic clove
- 1 tsp dried mint leaves
- 1 tbsp Harrisa paste
- 2 tbsp chopped pistachios
- Salt, freshly ground black pepper
- 250g filo pastry sheets
- 8 tbsp olive oil
- Finely chopped pistachio, sesame and black cumin seeds
Orange and Carrot Dip
- 1 carrot (100g)
- 3 organic oranges
- 2 tsp brown cane sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1 finely chopped red chilli
Method
Preparation
1) Place the goats cream cheese, chopped figs, tomatoes, garlic, mint, Harissa-paste and pistachios into a blender and blend until it is a smooth paste. Season with salt and pepper; preheat the oven to 220°C CircoTherm®.
2) Brush the filo sheets and layer two together. Cut into 5cm widths. Add tsp of cheese mix and roll up until wrapped.
3) Brush the rolls with the rest of the olive oil and sprinkle with pistachios, sesame and black cumin.
4) Bake until golden-brown on tray level 3 for 12-15 minutes.
Preparing the dip
1) Peel and grate the carrots. Wash the orange in hot water, dry it and peel it with a zester. Squeeze all three oranges. Boil up juice, grated carrot, sugar, cinnamon and cumin for ten minutes at setting No. 7. Season with a pinch of salt and add finely chopped chili and orange zest.
2) Remove the hot rolls from the oven and serve immediately with the dip.
