- 1 crottin of goat’s cheese
- 1 sheet of spring roll pastry
- Whipped egg white 4 brushing the pastry
- 1tbsp of rocket pesto
- 1tbsp red pepper pesto
- 1 tbsp tapenade
- micro rocket
goats cheeee baklava
mark fletcher
31st March 2011
goats cheeee baklava
Place the goats cheese in the centre of the pastry and top with a nice basil leaf brush the ...
Ingredients
Method
Place the goats cheese in the centre of the pastry and top with a nice basil leaf brush the pastry all over with the egg white, roll up to form the desired shape,like a small cracker chill until required.
When needed place the baklava in a fryer and deep fry until light golden brown, finish in the oven for a few minutes. On a plate, spoon the tapenade in the middle and swirl to form a neat circle. Follow this with two drzzles of the two pesto’s around. Place the baklava on the tapenade top with sea salt, micro rocket and serve
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
