LAMB SALAD IN PHYLLO WITH KONA COFFEE VINAIGRETTE
What do you do with the leftover lamb from Easter, Greek Easter or Passover celebrations? Fillo dough makes it elegant again.
Ingredients
1-3/4 pounds leg of lamb, roasted and cooled
3 sprigs of fresh thyme, chopped
2 cloves garlic, minced
1/2 teaspoon ground black pepper
6 sheets Athens™ or Apollo™ fillo dough
3 Tbsp. butter, melted
6 scallions, thinly sliced
Cut lamb into strips and toss with thyme, garlic, black pepper and 3/4 cup Kona Coffee Vinaigrette (see directions below). Chill for 1/2 hour.
Prepare 6 medium fillo shells according to the directions for Cups, Pie & Tart Shells on our Shapes & Uses pages, using 10 layered fillo squares. Bake in greased pan in preheated 350°F oven 8 minutes or until golden brown. Cool and remove from pan.
Arrange lamb mixture on shells. Garnish with scallions. Prepare Mango Relish according to directions below and spoon onto plate next to fillo cup. Serve chilled.
MANGO RELISH
Ingredients
1 mango, peeled and cut into strips
2 scallions, sliced thin
2 tomatoes, peeled and cut into strips
1 tablespoon olive oil
Salt and pepper to taste
Mix mango, scallions and tomatoes. Toss with olive oil, salt and pepper. Chill for 1 hour.
KONA COFFEE VINAIGRETTE
Ingredients
1/2 cup Kona coffee beans, ground
1/2 cup champagne vinegar
1-1/2 Tbsp. Dijon mustard
1 clove garlic, mashed
1 large egg
1 cup walnut oil
1 Tbsp. lemon juice
Salt and pepper to taste
In small saucepan, bring coffee and vinegar to a simmer. Remove from heat and let stand for 2 hours at room temperature. Strain through coffee filter. Pour coffee-flavored vinegar into food processor and add mustard, garlic and egg. Process 3-4 minutes. Slowly pour oil into running food processor. Season with lemon juice, salt and pepper. Leftover vinaigrette can be used as a delicious and different salad dressing.
Makes 1-1/2 cups
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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