Smoked Beef & Mushroom Cigars

Ingredients

Short Rib Cigars: 

• 500	gr	Smoked brisket/cheek pulled, slow cooked
  150	gr	Wild mushrooms, e.g., shittake, Swiss, wood ear
  1	tbsp	Thyme, chopped
  1	tsp	Garlic paste
  		Handful tarragon, chopped
  		Salt and pepper
  150	ml	Beef stock, reduced by half
  100	ml	Red wine, reduced by half
  1	packet	Filo pastry, cut into 30cm square sheets, keep covered
  1	ea	Egg, whisked for brushing

Orange Dukkha :

• 50	gr	Blanched hazelnuts
  1	tbsp	Cumin seeds
  1	tbsp	Fennel seeds
  1	tbsp	Coriander seeds
  2	tbsp	Sesame seeds
  1		Orange, zested
  	pinch	Salt
  		Cracked black pepper

Whipped Dill Pickle Cream Cheese:

• 250	gr	Anchor cream cheese
  3	ea	Gherkin, finely diced
  1	tbsp	Capers, finely diced
  1	ea	Small bunch fresh dill, finely chopped
  1	tsp	Dijon mustard
  1	ea	Small bunch curly parsley, chopped
  50	ml	Fresh blue top milk
  		Cracked pepper
  1	ea	Lemon, juiced and zest
  		Drizzle olive oil

Method

Short Rib Cigars:

1. Pan fry the mushrooms until crispy, chop roughly and allow to cool.
2. Mix everything except the filo pastry into a large bowl and combine well. The mix should be cold before using and should be thick enough to roll like playdough. If it is too wet the return to a pan and cook until desired consistency, allow to cool.
3. Lay your filo sheets out nicely and begin to lay the beef mixture at one end of the filo pastry about 2 inches thick but leaving about 2 inches from the end of the pastry.
4. Brush the pastry sheets with the egg mixture all the way around the pastry.
5. Start to roll the beef into long cigars crimping the ends so not to leak, and allow to chill in the fridge for 10 minutes before cooking.
6. Cook in the deep fryer at 180°C until crispy and golden. Snip off the edges and cut in half to get two nice beef cigars. 

Orange Dukkha:

1. Heat oven to 180°C. Mix everything together in a bowl then spread over a baking tray and cook for 8–10 mins until the dukkha looks toasted.
2. Place into a food processor and pulse a few times just until the nuts are chopped not smooth. 

Whipped Dill Pickle Cream Cheese:

1. In a heavy large bowl whisk the cream cheese and the milk together until light and fluffy. Add more or less milk for your own preference on consistency.
2. Once nice and fluffy, whisk in the rest of the ingredients until well incorporated.
3. Keep at room temperature until serving to keep nice and smooth.