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Ingredients
- 12 ounce Young leeks, trimmed and sliced
- 8 ounce Celery and leaves
- 2 x Granny Smiths' apples, cored, skinned and diced
- 8 ounce Mozzarella, cubed
- 12 x Spring onions, minced
- 4 ounce Minced walnuts
- 3 Tbsp. Parsley, minced
- 25 gm White bread
- 2 x Cloves garlic
- 10 sht filo pastry
- 6 ounce Gorgonzola cheese, cubed
- 4 ounce Butter
- 6 x Hard conference pears
- 4 ounce Soft brown sugar
- 330 ml Cider vinegar
- 4 whl cloves
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. Mixed peppercorns
- 6 x Crushed juniper berries
Directions
- Heat 11/2oz butter and saute/fry the leeks and celery and leave to cold. Add in the apples and diced mozzarella cheese, spring onions, walnuts and 1 Tbsp. of minced parsley, season and mix. Make the breadcrumbs mix with garlic, parsley, celery leaves in a food processor. Blend till smooth. Lay a clean tea towel on the work surface and lay the strudel paste on top (brush with melted butter).
- Sprinkle with breadcrumb mix then place the next sheet on top. Add in the mix and gorgonzola, fold over the pastry and wrap.
- Brush the top and sides with melted butter and bake for 25-30 min.
- Spiced pickled pears: Peel the pears leaving on the stalks. Place all the ingredients into a pan and simmer till the sugar has dissolved.
- Place the pears into the liquid with lid on and cook for around 30 min.
- Turn the pears regularly then turn off. Leave the pears to rest for 30 min in the liquid till tender and ready to use.
- Serve warm or possibly cool.
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