Fishing for new ideas.

Here' one from me ....

Savoury Christmas Strudel Recipe

* 3 tbsp olive oil or groundnut oil
* 2 onions peeled and chopped
* 2-3 cloves garlic peeled and crushed
* 2 x 400g (14oz) cans tomatoes
* 1 tsp dried basil
* 90ml (3fl oz) red wine or port
* 225g (8oz) flat field mushrooms sliced
* sea salt & fresh ground black pepper
* 275g (10oz) filo pastry
* 100g (4oz) olive oil - for brushing pastry
* 90g (3½ oz) of mixed pecan and pine nuts

Method

1. Heat the 3 tbsp of oil in a large saucepan, add the onions, cover and cook for about 10
mins until tender but not browned. Add the garlic, tomatoes with their liquid, basil and wine.
Simmer gently uncovered, stirring occasionally, until liquid has disappeared and mixture is
quite thick - about 20 mins. Add the mushrooms and cook for a further 15 mins or until all
liquid has boiled away. Mixture must be quite dry. Season and allow to cool.
2. When cool assemble the strudel with defrosted filo. Remember to keep your filo pastry
moist when defrosting by covering it with a damp cloth. If the filo pastry becomes warms or dries out it becomes fragile and unworkable.Use filo approx 12" x 8" which can go in the
average oven tray/sheet. Set oven at mark 200c/400f/Gas 6 if cooking straight away.
3. Brush tray with olive oil, put the first layer of filo on the tray and brush with oil,
sprinkle a third of the nuts on; lay on top another sheet of filo brushed with oil and
sprinkled with nuts. Repeat a third time. Add a fourth layer of filo, brush with oil and
put on tomato/mushroom mixture and spread out. Roll the whole thing up like a swiss roll.

serve with a port and cranberry sauce and your fav roast and veggies