This is a long list of ingredients but boy is it worth it!
Ingredients
- 2 medium carrots, peeled, roughly chopped
- 2 sticks celery, roughly chopped
- ½ aubergine, roughly chopped
- 2 small onions, roughly chopped
- 1 red pepper, de seeded roughly chopped
- 1 yellow pepper, roughly chopped
- 400g canned chickpeas, drained well
- 6 cloves garlic peeled and roughly chopped
- 6-8 tbsp olive oil
- sprig of thyme
- sprig rosemary
- 1 tbsp dried oregano
- ½ tsp ground cumin
- salt & freshly ground black pepper
- 200g English west country brie, roughly chopped
- 1 medium mozzarella cheese, roughly chopped
- 200g sun blush tomatoes, chopped
- 4-6 large sheets filo pastry
- melted butter
- beaten egg
- For the Sauce
- 75g salted cashew nuts
- 125g extra virgin olive oil
- ½ small onion, finely chopped
- 2 cloves garlic, peeled and chopped
- salt & freshly ground black pepper
- 80g chopped fresh coriander
- 1 tbsp lemon grass puree (Bart’s)
- 2 tbsp white wine vinegar
- 75g Parmesan cheese grated
- 1 tsp finely chopped red chilli
Method
- Pre-heat the oven to 220°c, Gas 7.
- Place all the vegetables, chickpeas and garlic into a baking tray, add the oil, herbs, salt, pepper and cumin then mix really well.
- Place into the pre-heated oven and cook for 45-50 minutes, or until the veg is just tender, and nicely browned, then remove and cool.
- Spread a clean tea towel onto a chopping board.
- Onto the tea towel lay out 1 sheet of the filo paste and brush well with butter, lay another sheet on top and brush again with butter, continue with the other sheets until you have it a thick as you like it.
- Spread over the filo the cooked cooled vegetables, and add the brie, Mozzarella and sun blush tomatoes, season well with salt and pepper.
- Roll up carefully, using the tea towel, and seal the ends well buy folding under.
- Carefully roll off onto a baking tray, lined with cling film.
- Cover with cling film and pop in the freezer.
- When ready to cook, pre-heat the oven to 200°c, Gas 6.
- Remove the strudel and place on a non-stick baking tray, and brush well with beaten egg.
- Bake the strudel for 35-40 minutes until well browned and cooked through.
- Meanwhile make the sauce, place all the ingredients into a food processor and blitz to a fine puree.
- Serve sliced in thick slices and the sauce spooned over.
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