Sticky Shallot Fig Almond Filo Parcels Food

STICKY SHALLOT, FIG & ALMOND FILO PARCELS

Steps:

• Heat the oil in a frying pan, and cook the shallots and rosemary with a splash of water and some salt for 20-30 mins until golden and caramelised. Stir in the vinegar and sugar and fry for another 5 mins until sticky. Remove the rosemary sprig and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Set the shallot mixture, filo sheets, and remaining ingredients out in front of you so you can work quickly to prevent the filo drying out. Stack the four filo sheets on top of each other on a work surface, then cut into three long strips, so you have 12 strips in total.
• Brush one of the strips with some olive oil using a pastry brush. Spoon a heaped teaspoon of the shallots over one end of the strip, then sprinkle 1 tsp ground almonds on top. Add a few fig slices and a pinch of flaked almonds. Fold the bottom corner of the pastry diagonally over the filling - what was the bottom edge should now meet the right-hand edge of the pastry. Fold the filled triangle over, and keep folding like this along the whole strip until you have a neat, triangular filo package. Transfer to a baking tray. Repeat with the rest of the filo and filling. Brush each triangle with some oil and season or top with some sesame seeds, if using.
• Bake for 10-15 mins until crisp. Leave to cool to room temperature before serving. Will keep in an airtight container for 24 hrs. Reheat in the oven at 220C/200C fan/gas 7 for 5 mins, if you like.

STEAK & STICKY RED WINE SHALLOTS

Steps:

• Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
• Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.