Blog PHYLLO LEEK CIGARS WITH SPICY TOMATO SAUCE

PHYLLO LEEK CIGARS WITH SPICY TOMATO SAUCE

09 January 2019

PHYLLO LEEK CIGARS WITH SPICY TOMATO SAUCE

‘Eat your veggies’ gets a tasty salute from us this first month of a brand new year! Whether you’re a meat fanatic who only manages the occasional nod to Meatless Monday, or a committed vegetarian looking for inspiration, we’ll show you how vegetable-based recipes van be showstoppers at mealtimes.

First up, we elevate the humble leek to elegant dinner party fare by wrapping them in crisp low-fat phyllo with a crunchy sesame seed topping. With it goes a knockout smokey, spicy tomato sauce. Serve a few of these as a starter or add a green salad and turn it into a seriously healthy yet soul-satisfying main.

-WHAT YOU WILL NEED-

For the tomato sauce~

1 cup white onions, finely chopped

3 Tbsp olive oil

3 garlic coves, minced

1 Tbsp tomato paste

1 x 400g tin plum tomatoes, with juice

1 tsp sugar

2 tsp Cape Herb & Spice Chipotle Chilli Seasoning

¼ tsp salt

3 Tbsp cream (optional)

For the leek cigars~

Leeks

Shop-bought phyllo pastry

Olive oil (or melted butter)

Sesame seeds

-HOW IT'S DONE-

Fry the onions over a low heat in olive oil until soft. Add the garlic and tomato paste and fry for a further minute. Add the tinned tomatoes with juice. Use a spoon to break up the plum tomatoes then add the Cape Herb & Spice Chipotle Chilli Seasoning and salt. Cover and cook for 15-20 minutes over a very low heat. Blitz the tomato sauce with a stick blender and add cream (if using).

Cut the white parts of the leeks into even 7cm lengths and wash carefully to remove any grit hiding in the leaves. Boil the leeks in water until just soft – about 10 minutes. Drain and cool. Brush three sheets of phyllo pastry with olive oil and sandwich together. Cut long strips to the exact width of the leeks. Roll leeks in phyllo, brush with olive oil and dust with sesame seeds. Place on a baking sheet lined with baking paper bake in a pre-heated oven at 200 ºC for 20-30 minutes until golden. Serve right away with the warm homemade tomato sauce. 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za