2 sheets jus-rol fillo pastry, thawed
1 clove of garlic, crushed
10 fresh basil leaves, finely chopped
1 oz pine nuts
1 tbsp grapeseed oil
2 oz grated parmesan
1 oz prawns, chopped
1 2 in pieces of goat's cheese
1 oz butter
Directions
Mix the garlic and basil with a pinch of salt. Pound the nuts in a
pestle and mortar; add the oil, basil and garlic mixture. Stir in the
Parmesan and prawns. Cut each sheet of fillo in half and place a cube
of goat's cheese in the centre. Spoon over the basil mixture. Brush
edges of pastry with melted butter and wrap up to form a parcel.
Place on a baking sheet, brush with butter and bake at 200C (400F)
mark 6 for about 20min. Serve warm with salad leaves.
Source: Jus-Rol: Pastry for Today
Servings: 4 servings
Baked Goat's Cheese Log With Prawns & Basil Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Fish; Meat; Seafood
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he describes how the Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens for example bay, rue and dill. Moving on, we find some books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is popular today, but rather descriptions of the types of food prepared for the rich. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including basil and rosemary. The introduction of these new herbs and spices caused an increase in manuscripts on cooking, many of which still exist in academic collections. During the following few centuries, the powerful and rich houses strove to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes of the day. By the advent of the 1900s, cook books were greatly in demand mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Baked Goat's Cheese Log With Prawns & Basil recipe.
