VEGETABLE STRUDEL WITH PEPPERCORNS
Most of us are acquainted with apple strudel. Here is a strudel with a difference, filled with vegetables and given an extraordinary lift by the peppercorn-studded pastry.
FILLING
120gm white turnip
120gm carrot
80gm celery
180gm broccoli
140gm cauliflower
10gm green peppercorns
40gm abalone mushrooms
30gm butter
MOUSSE
60ml cream
20gm white turnip
20gm carrot
20gm celery
20gm broccoli
20gm cauliflower
1egg beaten
salt
ground white pepper
white breadcrumbs
melted butter
Method
1. Dice the vegetables for the filling and boil in salt water. Drain and mix with peppercorns, sliced mushrooms and butter.
2. In a pan, boil the cream with the vegetables for the mousse till soft. Add beaten egg into the mousse. Then, mix in the cooked diced vegetables. Season with salt and pepper.
3. Roll out the strudel dough into a thin sheet and sprinkle with white breadcrumbs. Place the vegetable filling on top.
4. Roll up and placed on a buttered tray. Brush with melted butter. Bake in a moderate oven for 25 minutes.
STRUDEL DOUGH
150gm flour
1/3 teaspoon salt
4 teaspoons cooking oil
80ml warm water
1/2 teaspoon peppercorns, crushed
Method
1. Mix flour, salt, oil, pepper and water to form a medium hard dough. Rest dough for 1 hour.
