This is one of my favourite savoury phyllo strudel recipes. Once you get the hang of working with phyllo, it will become one of your favourites too! Try different cooked fillings too! Strudel Filling: In a medium saucepan, heat 1 tbsp butter and sauté the smoked bacon 2 minutes. Add the chicken and continue to sauté until the chicken is cooked. Drain the bacon and chicken to remove any fat. In a mixing bowl mix the bacon, chicken, green onions and pine nuts together with the goat cheese. Strudel Preparation: Lay one sheet of phyllo width wise on a clean surface. Brush the entire sheet lightly with melted butter. Continue this process with three more sheets of phyllo. Top evenly with half of the bacon and chicken mixture (it may not cover the phyllo). Fold the ends of the phyllo inwards 1 inch and brush the edges lightly with butter. Carefully roll up the phyllo and filling to form a log-shaped strudel. Carefully transfer to a buttered baking sheet and lightly brush with butter. Repeat process for second strudel. Bake at 375 F for 20 minutes or until golden brown. Cut each strudel into four equal portions and serve with Sundried Tomato Sauce. Sun-dried Tomato Sauce: In a medium saucepot heat the olive oil and sauté the onions, garlic and basil for 2 minutes. Stir in the sundried tomatoes and add the wine. Simmer for 2 more minutes and stir in the tomato paste and chicken stock. Simmer for 10 minutes, or until the tomatoes are tender. Serve hot.
Make this salad a day or two ahead to really take advantage of the pesto flavour!!
Method for Roasted Potato Salad with Bacon and Pesto
Preheat oven or barbecue to 400 F. Rinse diced baby potatoes in cold water and drain well. Cover a baking sheet with parchment paper, spread potatoes on it and sprinkle with ½ tsp salt. Roast In closed barbecue or oven for 15 minutes and toss and continue roasting for another 10 to 15 minutes or until fork tender. Cool the potatoes in a bowl and toss with the red onion, pesto , bacon and extra virgin olive oil. Season with salt and pepper if required.
This recipe can be served as a cold side salad or a warm side dish. To serve warm, reheat in the microwave lightly covered with wax paper for 30 to 60 seconds on high.
*Pesto can be made easily at home or purchased as a prepared condiment.
This recipe combines two of my favourite ingredients: local asparagus and bacon!!
Method to make bacon wrapped asparagus:
Preheat barbecue or oven to 400 F. Wrap a piece of bacon lengthwise down the stalk of the asparagus. Place on prepared baking sheet. Brush spears from tip to tail with olive oil. Sprinkle asparagus with Parmesan cheese and freshly grated pepper. Place on the barbecue (close lid) or in the oven and bake for 15 minutes or unitl bacon is crispy. Serve with lemon wedges.