Squash and red pepper parcel
Parcels
400g butternut squash
1 large red pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tbs olive oil
60g margerine
1 cup of chopped fresh coriander
8 sheets of filo pastry
Method
Peel and dice the butternut squash into 1 cm cubes and place on a baking tray. Dice the pepper into 1 cm cubes ad add to the butternut squash. Drizzle with olive oil and season with salt, pepper and the ground spices and roast for 15-20 minutes at 180 degrees. Remove from the oven and cool, then once cooled mix in the fresh chopped coriander.
Take 1 sheet of filo pastry and brush with melted margerine and place another sheet on top to create an octagan shape. Place a quarter of the filling in the centre, brush around with margerine and then gather up the pastry to form a parcel. Place on a baking tray and bake for 20 minutes at 180 degrees.
Spicy tomato sauce
1 tbs olive oil
2 shallots, finely diced,
1 clove garlic, finely diced
1/2 red chilli (fresh) remove seeds, finely dice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tbs tomato puree
400g tin of chopped tomatoes
Method
Saute the shallots in olive oil for a few minutes. Add the garlic and diced chilli, followed by the ground spices and cook for a couple of minutes. Add the tomato puree, stir and then add the chopped tomatoes. Simmer for 30 minutes and season.