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

Recently I catered for a large group of people, at the same time another function was happening in the restaurant.

With a little planning and clever thinking I knew I could achieve both functions without too much stress. One of the five dishes was an extension of an existing mezzo platter favourite; spanakopita topped with skordalia and served with a prawn cooked in basil pesto.

The advantage of serving pre-prepared food, which tastes sensational, is, as a host, you can enjoy the party as well instead of being stuck in
the kitchen.

The secret is to assemble part of the dish cold and the rest warm and glue them together in a warm state, so when the dish gets cold it sets, even though it's stacked up, without having a tooth pick holding it together. The flavours of the feta, spinach and creamy garlicy potato are all topped with the basil flavoured prawns – a great way to start the party this summer.

Spanakopita

Ingredients
500g chopped spinach
1 red onion finely diced
300g diced feta
½ fresh grated nutmeg
½ can evaporated milk
3 beaten eggs
3 Tbsp finely processed parmesan
Salt and pepper
10 sheets filo pastry
50g melted butter

Method
Make the spanakopita by lining a tray with baking paper and laying five sheets of buttered filo pastry. Sprinkle half the parmesan powder on the second and third sheets. Mix together the chopped spinach, red onion, eggs, nutmeg, salt and pepper, feta and evaporated milk. Fill the prepared pastry sheet with this mix, spread evenly. Then lay the remaining buttered filo sheets one at a time using remaining parmesan powder near but not on the top layer.
Place another baking sheet on top; then cover with a tray the same size or similar to hold the mixture flat during cooking. Bake the trays in the middle of an oven set at 170 degrees Celsius for 20-25 minutes until the pastry is evenly browned. Remove from oven then place in the fridge until completely cooled two-three hours later with the tray still on top. This helps reduce the flaking from the filo and also makes a compact firm pastry when cut.

Skordalia

Ingredients
800g Agria potatoes
1 cup extra virgin olive oil
½ cup of lemon juice
3 garlic cloves (peeled and finely chopped)

Method
This is a traditional Greek gluten and dairy free spread that will keep for several days in the fridge. It's great also with fresh bread and olives. Boil the potatoes whole until cooked then place in a potato slicer or fine sieve after removing the skin (while still warm).
Season with a little sea salt then add garlic, and little by little the olive oil and lemon juice in a mixer, or with a large wooden spoon, and plenty of elbow grease. You can add more oil or lemon juice if desired. Mix to a smooth paste. Keep warm for this dish or chill for future use.

Basil prawns

Ingredients
500g raw prawns
2Tbsp butter
3-4 Tbsp basil pesto
Salt and pepper
Cucumber slices
Dill (for garnish)

Method
Sauté prawns lightly in the butter for a minute then add the basil pesto. Reduce and stir prawns in pan until just cooked and pink.

Assembly
Cut the spanakopita into squares. Cover the top with a dollop of skordalia, then a slice of cucumber and the warm prawns. Press together and chill until required.