Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Strudel is usually associated with apples, the oldest Austrian recipe is dated 1696.

The pastry is thin and elastic – in fact an Austrian Emperor's perfectionist chef decreed it should be thin enough to read a love letter through it. The traditional pastry is laid out on a tea towel, the filling placed on it, then rolled up with the aid of the towel. These days you find strudel made with puff pastry and increasingly there is more use of the versatile filo pastry. There are different recipes for savoury strudel containing everything from spinach, pumpkin and meat fillings.

For this weeks recipe though, I am going to share one of my favourite vegetarian strudels which can be made up in advance and baked at the last minute. Baking kumara chunks off in orange juice and matching them with ripe brie encased in filo provides a memorable light meal or starter that will tempt even the most jaded palate.

Baked kumara and brie strudel
Makes 4 individual serves

Ingredients

2 scrubbed medium kumara

2 cups orange juice

1 tbsp vegetable oil

1 180g wedge of brie, cut into four portions

1/2 packet of filo pastry

1/4 cup melted butter

Method

Place the sections of brie in the freezer to firm up. Cut the scrubbed kumara into large chips, roast with one cup of the orange juice and the oil, season with salt and pepper for about 15 to 20 minutes on 200 degrees. The orange juice will caramelise and add flavour to the kumara. Set aside to cool. Prepare the strudels by buttering each filo sheet, I generally use 4-5 sheets per strudel. Add a couple of baked kumara chips on the prepared filo sheets then the brie, then sandwich with another couple of kumara chips. Roll the whole thing up, folding in the side of the sheets to make a neat parcel. Repeat the process until you have used all the remaining kumara and brie, butter the top and cover with a tea towel in fridge until required. Bake in a hot oven 220-250 degrees for about 8-10 minutes. If too long, all the brie will melt so be warned.
Serve with a simple salad. I use micro greens and a few grapes. Accompany with a thickened orange juice sauce or even a cranberry sauce, walnuts also compliment this strudel as does a glass of Chardonnay. Enjoy.