August:
Lamb in Filo:
Ingredients:
6 lamb leg steaks trimmed of fat and neatly shaped
freshly ground black pepper
2 tablespoons butter
2 medium sized red onions
2 cloves garlic crushed
12 sheets filo pastry
half cup melted butter
salt
3 medium sized tomatoes peeled
1 teaspoon oregano
125 g feta cheese cut into 6 slices
Heat the butter in a pan and brown the steaks quickly on each side. make sure they do not cook through. Lift out on to a dish and allow to cool.
Add onion to the pan and fry gently until transparent, add garlic and cook gently. Add a splash of Dulcinea Pinot Noir 1999. Remove from heat.
Brush a sheet of filo pastry with melted butter. Place another sheet on top, brushing again with melted butter. Fold in half so you have 4 thicknesses. Put aside and cover with a damp tea towel. Repeat with remaining filo to give 6 prepared squares.
Take one square and brush the top with butter. Leave the remaining squares covered.
Place a lamb steak in the centre and season lightly with salt. Top with some onion - garlic mixture and two slices of tomato. Sprinkle with a little oregano and pepper then place a slice of feta on top. Bring up the ends of the filo and wrap into a neat parcel. Place on a buttered tray. Repeat with the remaining ingredients.
Brush the tops and the sides of the packages and bake in a preheated oven for 15 minutes.
Serve immediately with a crisp salad and Dulcinea Pinot Noir 1999.