New York has one of the most energetic food scenes on the planet, and we’ve put it all into a single mouthful; smokey brisket from downtown Brooklyn, creamy and tangy pickled cream cheese from the Jewish deli rolled into a cigar big enough for Wall Street. You want cream cheese to be thick, creamy and velvety smooth, but also stable in hot environments. Even when adding acid like pickles or hot beef cigars Anchor Cream Cheese will stay just perfect!
Short Rib Cigars
- 500g smoked brisket/cheek pulled, slow cooked
- 150g wild mushrooms, e.g., shittake, Swiss, wood ear
- 1 tbsp thyme, chopped
- 1 tsp garlic paste
- Handful tarragon, chopped
- Salt and pepper
- 150ml beef stock, reduced by half
- 100ml red wine, reduced by half
- 1 packet filo pastry, cut into 30cm square sheets, keep covered
- 1ea egg, whisked for brushing
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.
- 50g 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
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
- 250g Anchor cream cheese
- 3ea gherkin, finely diced
- 1 tbsp capers, finely diced
- 1ea small bunch fresh dill, finely chopped
- 1 tsp dijon mustard
- 1ea small bunch curly parsley, chopped
- 50ml fresh blue top milk
- Cracked pepper
- 1ea lemon, juiced and zest
- Drizzle olive oil
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.
Chef Danny Simpson
Sprinkle a little Mainland Smoked Cheddar on top of the beef just before you roll them for an amazing smoked cheese addition.