This dish has some warm, exotic spices that you will love. The little parcels are perfect paired with the spicy, honeyed carrots.
|1||1 Bunch fresh carrots, (approximately 1lb(450 g) peeled|
|1/2 Pkg||(800 g) Maple Leaf® Country Kitchen® Smoked Ham, roughly chopped|
|2 tsp||(10 mL) Ground cumin, divided|
|1 tsp||(5 mL) Ground coriander, divided|
|1/2 tsp||(2 mL) Cayenne, divided|
|1||Small bunch green or spring onions, chopped|
|4||Sheets phyllo pastry, thawed overnight in the refrigerator|
|1/4 cup||(60 mL) Olive oil, divided|
|Salt and pepper|
|2 tbsp||(30 mL) Honey|
PLACE carrots in a large shallow saucepan and cover with water. Season with salt, heat to a boil then reduce heat and simmer until fork tender.
MEANWHILE, place ham in the bowl of a food processor along with 1 tsp (5 mL) cumin, ½ tsp (2 mL) coriander and ¼ tsp (1 mL) of cayenne. Add green onions and pulse until finely ground.
PLACE phyllo pastry on a cutting board and fold in half to form a rectangle. Brush with olive oil using a pastry brush. Place a quarter of the filling on the pastry and form into a rectangular shape. Fold in the edges of the pastry and wrap into a packet about the size of a deck of playing cards, enclosing the filling inside. Continue with the remaining sheets.
HEAT 2 tbsp of olive oil in a large non-stick skillet over medium-high. Add parcels and cook for about 2 minutes per side until golden brown.
DRAIN water from carrots and add 1 tbsp (15 mL) of olive oil to the pan, Sprinkle with the remaining spices and drizzle with honey. Season with salt and pepper and toss to coat. Serve immediately with Ham and Spring Onion Parcels.
Serve with yogurt spiced with a pinch of cayenne on the side for dipping.
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