29 April 2010

Recipe: Spicy Lamb Mince Cigars

Spicy Lamb Mince Cigars

Makes 35

30ml sunflower oil
5ml crushed garlic
Half a red chilli, finely chopped
15ml freshly grated ginger
500g Certified Natural Lamb mince
160ml treacle sugar
Juice of half a lemon
Zest of half lemon
30ml fish sauce
80g salted peanuts, roughly chopped
50g salad onions, sliced
20g fresh coriander leaves, chopped 10g fresh mint leaves, chopped
20 phyllo pastry sheets
20g butter, melted

Dipping sauce:
Sweet chilli sauce

Preheat the oven to 200°. Heat the oil in a non stick pan, fry the garlic, chilli and ginger for 1 minute. Add the mince and brown over a high heat. Add the sugar, lemon juice, lemon zest and fish sauce, allow to simmer for 5 minutes. Stir in the peanuts, spring onions, coriander and mint leaves. Cut the Phyllo pastry into 13cmx9cm sections. Place one sheet on the table and brush the surface with melted butter. Place a second sheet on top of the buttered sheet. Place 30ml of spicy mince at the one end of the pastry. Fold the sides inwards and roll the cigar. Place the cigars on a baking tray and bake for 10 minutes until golden brown. Place the cigars on a wooden skewer and serve with sweet chilli sauce.


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