Tag: entertaining

Helena Moursellas’ Salted Walnut and Cinnamon Kataifi brings together the perfect balance of sweet and savoury, topped off with Maldon Sea Salt. Enjoy with a Greek cup of coffee!

  1. Pre-heat the oven to 180°C. Grease the base and sides of a 22cm x 16cm rectangular baking dish with some of the melted butter.
  2. For the syrup, combine the ingredients and 250ml (1 cup) of water in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, until the sugar dissolves. Set aside to cool completely.
  3. In a mini food processor, whizz the pistachios and walnuts until the nuts are finely chopped. Place in a mixing bowl along with the salt, cinnamon, nutmeg, clove, and sugar and mix to combine.
  4. Unroll the kataifi pastry and, using your hands, gently separate the pastry. Be careful when handling kataifi pastry – it is very fragile.
  5. Tear off a piece of kataifi, 4 cm wide and 14 cm long, brush with melted butter and place 1 tablespoon of the nut filling on top at the short end. Roll the pastry tightly to form a 7cm cylinder. Place on the prepared dish and repeat the process with the remainder of the pastry and filing. Any remaining butter, pour over the kataifi.
  6. Brush the tops of all the kataifi rolls with butter, and bake in the oven for 45 minutes.
  7. Once the kataifi are cooked, evenly pour the cold syrup over the top and allow to cool to room temperature and all the syrup has been absorbed.

Winter entertaining made easy with Helena Moursellas’ feta, pumpkin, and honey filo pita. Infused with Maldon Sea Salt, it’s the perfect blend of Greek flavours for your next gathering.

  1. Preheat the oven to 200°C. Line a large roasting tray with baking paper.
  2. Place the pumpkin, garlic, rosemary onto the tray, drizzle with olive oil and honey, season with Maldon Sea Salt flakes and cracked pepper. Roast in the oven for 25 minutes until tender.
  3. Remove pumpkin from the oven, discard skin from garlic and roughly smash with a fork. Place into a bowl along with the feta, herbs, cheese and egg.
  4. Grease a 20cm x 30cm baking tray.
  5. Place 1 sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and place another sheet on top. Spread 4 tablespoons of the mixture along the side closest to you and roll up to fully enclose. Carefully cut in half. Place into the prepared baking tin and continue with remaining filling and filo pastry. Brush with butter, scatter with sesame seeds and place into the oven for 40 minutes or until golden brown and crispy. Slice and serve hot.

These moreish lemon and dill yoghurt flatbreads are topped with creamy havarti cheese and fermented chilli, but feel free to top yours with whatever you fancy. If you don’t have access to a wood fire, a hot oven will do the trick! Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using an oven preheat oven to 250°C.
  2. For the confit garlic, place ingredients into a saucepan over high heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is softened.
  3. Place the flour, baking powder, dill, lemon zest and Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt and mix to combine until a dough forms.
  4. Transfer the dough to a clean work surface and dust with a little extra flour. Knead the dough for 3–5 minutes, then divide into 4 equal pieces and roll out to ½ cm thick. Working with one flatbread at a time, drizzle with confit garlic and oil and carefully place into the pizza oven for 2 minutes or until crispy and puffed. If using the oven, place the flatbread onto a baking dish or pizza stone and drizzle with confit garlic oil and cook for 8-10 minutes or until crispy and puffed.
  5. Remove flatbread from the oven and scatter with a quarter of the Havarti, cavolo nero, fermented chili and confit garlic oil and cook for a further 2-3 minutes or until the cheese is melted and bubbly. Season with Maldon Sea Salt and serve.