Smoked Beef & Mushroom Cigars
Recipes
1 min read
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:
- Pan fry the mushrooms until crispy, chop roughly and allow to cool.
- 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.
- 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.
- Brush the pastry sheets with the egg mixture all the way around the pastry.
- 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.
- 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:
- 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.
- Place into a food processor and pulse a few times just until the nuts are chopped not smooth.
Whipped Dill Pickle Cream Cheese:
- 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.
- Once nice and fluffy, whisk in the rest of the ingredients until well incorporated.
- Keep at room temperature until serving to keep nice and smooth.
