This simple-to-prepare entrée is a delicious start to any meal. By Estelle Low
Prefer salad for starters? Instead of just throwing together some greens, try this simple recipe of baked cheese cigars with slaw, by English chef Rachel Khoo.
“By combining foods of different colours and cutting them into different shapes, you can make your dishes look presentable,” Rachel says. She has her own cooking series on UK channel BBC, so you can be sure this appetiser is both delicious and visually appealing to wow your visitors.
This insta-worthy appetiser takes just 50 minutes to make.
Recipe: Baked Cheese Cigars with Green Papaya, Cucumber and Radish Slaw (Serves 4)
Cook time: 20 minutes | Total time: 50 minutes
For cheese cigars
1 rectangular filo pastry or spring roll sheet that’s approximately 30cm by 40cm
8 sprigs fresh thyme, leaves removed
60g butter, melted
62.5g mozzarella cheese, crumbled
62.5g feta cheese, crumbled
4 tbsp honey (preferably runny)
½ unripe green papaya, julienned
1 small cucumber, julienned
1 small radish, sliced thinly into rounds
1 tbsp extra virgin olive oil
½ tbsp red wine vinegar
sea salt and black pepper, to taste
1. Preheat oven to 180 deg C and line baking tray. Unroll pastry sheet horizontally on work surface. Cut in half lengthwise and half width-wise to make four rectangles measuring approximately 15cm by 20cm. Lay out evenly.
2. Gently brush pastry rectangle with butter until fully coated. Save one tablespoon butter for final brush. Sprinkle thyme leaves along top and long side; fold in about 2cm to encase leaves. Place cheese along opposite side. Drizzle honey over cheese. Starting from cheese side, roll pastry up towards thyme side.
3. Repeat for remaining three pastry sheets. Place on baking tray and brush tops of each roll with remaining butter. Bake for 15 to 20 minutes or until golden and crisp.
4. Once pastries are cooked, combine slaw ingredients and dressing, and mix well. Place on centre of plate and serve with pastry on top.
English chef Rachel Khoo has her own BBC cooking series.
Nutrition score per serving
380 calories, 8.3g protein, 22.8g fat (10g saturated), 35.2g carbs, 3.2g fibre, 422mg sodium
* Nutrition score provided by Jaclyn Reutens of Aptima Nutrition & Sports Consultants