SMOKED FISH WITH SPINACH

 YOU NEED

• 2 fillets of smoked cod or haddock
• skimmed milk
• half a packed spinach leaves
• 2 tbsp oil
• 1 leek, diced
• 1 tbsp pine nuts
• 1 tbsp fresh dill  and parsley
• red chili flakes
• salt and pepper to taste

1) Wash the fish and drain. Place the fillets in a pan with the milk to cover the fish and heat gently. When it boils, turn the heat to low and cook the fish for 5 minutes. Take the fish out, set aside.

2) Saute the chopped leeks in the oil for couple of minutes. Add the spinach and stir. Cook for further 2 minutes with the herbs and the pine nuts. Add chili pepper and season with salt.

3) Divide into 2 serving plates . Flake the fish and place it on top the spinach and leek. 

4) Sprinkle with paprika or chili flakes and decorate with dill before serving.

SPRING ROLL BOREKS

HI ALL, I want to share these delightful boreks ( pastries ) with you as they are delicious. In Turkey, we make boreks with Filo Pastry, but unfortunately this is not so available in England. I can get them in supermarkets in smaller sizes  in the freezer section but not the same as freshly made like  in Turkey.

I had a packet of spring roll pastry in my freezer which i thought would be a good alternative to Filo pastry, I was very happy to discover both pastries cook the same and i didn't lose out on the great taste of home made Boreks.

Packs of square spring roll pastries,  40 in a pack, 215 mm x 215 mm are widely available in continental stores. If frozen, leave out for an hour or so to defrost.

INGREDIENTS

• 1 pack of 30 or 40 spring roll pastry

FOR THE FILLING

• 1  or 2 packet of feta cheese or 1 pack of Edam cheese or mixture of both
• I packet of baby spinach
• 1 tsp paprika or chili pepper
• fresh parsley, chopped
• salt and black pepper

 SAUCE TO DIP THE PASTRY

• 1 cup ( coffee mug ) water and milk mixture, half and half
• 1 cup natural yogurt
• Half a cup olive oil ( or less if you like )
• 2 eggs
• extra egg  for  glazing,  mixed with 1-2 tbs water

METHOD

First prepare the filling: by washing and chopping the spinach and grating the cheese. Mix all together with parsley, salt and peppers. Set aside.

Prepare the sauce: by whisking 2 eggs , add milk and water mixture, oil and yogurt. Mix well.

Separate the wrappers, dip individual wrapper in the sauce mixture to wet it then place 2 tbsp of the cheese filling on each wrapper and fold one point over as shown above. Then roll up towards the last point like a log.Then  swirl it around to shape it and tuck the end bit underneath. Repeat this process until you use all the wrappers. Then whisk the egg with 1 tbsp water and glaze over boreks.

Pre- heat the oven, cook the boreks in a greased baking tray at 180C for 25-30 minutes or until golden and crispy.

COOK'S NOTES: For the filling I used feta cheese but you can use any cheese as long as it is not full fat cheese as the cheese will melt away and it will be too rich. I also used potato filling for half of the boreks which were quite nice. I grated boiled and cooled potatoes, mixed with chopped onion, spinach, parsley, chili pepper, salt.

I didn't measure the cheese filling as it is always good to freeze left over cheese filling for later use.