Chicory Challenge recipe and cooking competition

Latest news

06.12.2007

Amateur Chef Wins Top Prize At The Chicory Challenge

An amateur chef from
Winchester won the
Chicory Challenge
final which was held
in the Netherlands on
22 November.

Recipes

Estimated preparation time: 10 minutes

Estimated cooking time: 30 minutes

Ingredients needed

	1 packet of filo pastry

	1 egg beaten

	1 tsp light soy sauce

	1 tsp dry sherry

	1 tsp sesame oil

	½ tsp salt

	½ tsp ground black pepper

	225 g chicory, finely chopped

	150 g sausage meat

	1 ½ tbsp groundnut oil

	2 tbsp coarsely chopped garlic

	1 tbsp finely chopped root ginger

	1 ½ tbsp light soy sauce

	3 tbsp finely chopped spring onions

	50 g button mushrooms

Preparation and cooking instructions

1	Combine the meat with the marinade ingredients into a small bowl.

2	Heat a wok over a high heat.

3	Add the groundnut oil and when the wok is very hot and slightly smoking add the garlic and ginger and stir-fry for 20 seconds.

4	Add in the rest of the ingredients and stir-fry for roughly five minutes.

5	When the mixture is cooked, place it into a colander to drain and allow to cool.

6	Get out the filo pastry and arrange into long 8 cm by 12 cm strips.

7	Place some of the mixture in an even line at the top of the pastry.

8	Fold in both sides and then roll the mixture inside the pastry.

9	When it is all rolled, wipe over with oil and place on a baking tray when all the rolls have been made and the mixture of all used up, place the tray in a hot oven and leave for 10-15 minutes.


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