Bougatsa

Bougatsa (Semolina custard pastry)

 Ingredients

phyllo dough: 1 packet (450 g)

milk: 4 cups

butter: ¼ cup, for the custard and 2/3 cup (melted) for the phyllo dough

fine semolina: 2/3 cup

eggs: 2 plus 2 extra yolks

sugar: 2/3 cup

vanilla powder: 1tsp or liquid 

icing sugar, to dust (optional) cinnamon for dusting (optional)

Method 

Boil the milk. Melt the butter in a saucepan and brown the semolina stirring constantly for 1 minuet. Gradually pour in the hot milk whisking briskly and bring to a simmer while stirring all the time until the custard thickens. Remove from heat and allow the custard to cool stirring occasionally to keep it from forming a skin on top.

Beat the eggs and the egg yolks with the sugar and the vanilla in a mixer and incorporate the mixture into the semolina custard. Place a piece of plastic wrap directly onto the surface of the custard, to prevent a skin forming, and set aside.

Lay half of the phyllo sheets onto a large lightly buttered baking tray brushing butter in between the layers. Spread the custard on and top with the rest of the phyllo sheets brushed with butter in between.

Bake in a pre-heated oven at 200° C for approximately 35΄ until golden brown. Serve hot and, if desired, dust with plenty of icing sugar and a dash of cinnamon. 

Or make them in depended  served and make them in to triangle shapes 

(Backup) Stuffed Rolled Pork with lemon roast herb potatoes

Fay’s rolled pork stuffed with mixed peppers, feta cheese, mustard, continental pork sausage, mozzarella cheese. In bed of lemon mustard oregano potatoes. Kali orexi!

Stuffed rolled pork with lemon roast potatoes 

Ingredients 

2kg belly pork butterflied 

3-4 of Any good quality sausage ( I used spiced pork sausage)

1 Red pepper

1 yellow pepper 

3Table spoons mustard of your choice

10 Tiny tomatoes

200g Greek  feta

1/2 cup of olive oil

1 cup of any yellow grated cheese 

1 Tsp of dry oregano

1 Tsp of dry Thyme 

1kg of potatoes 

2 Lemons

1 cup of water or chicken broth

Salt 

Pepper 

Al Foil

 Method 

Preparing the pork Belly 

Wash and dry with a paper towel the Belly pork. I like to keep the skin on as it makes it nicer. I score it with a very sharp knife or a blade and rub it with some salt then Turn the meat over and place some plastic wrap over it and with a meat tenderiser smooth the belly pork so it can be even.

Rub some of the mustard all over the inside of the pork and Salt and pepper it on both sides and rub some of the oregano and Thyme drizzle some of the olive oil.

Preparing the stuffing 

Wash and slice the peppers in to strips 

Wash dry and cut sausages also in strips

Slice the Feta in long strips 

Cut the tiny tomatoes in half and place all the stuffing on top of the already spiced belly pork and cover with grated yellow cheese sprinkle some of the herbs on top and start rolling the pork belly slowly until it’s all rolled up. Secure with tooth picks so it stays until you use the cooking string to tie and securing the pork belly roll or use butchers net! 

Preparing the roasted lemon potatoes 

Wash and peel the potatoes and slice in to quarter length ways. Place them in the tray with 1 table spoon of the mustard olive oil lemon juice salt pepper oregano and Thyme 

Preparing the final cooking method 

 Place the pork belly roll skin up in a try  rub it with some olive oil and some salt and bake in a hot oven 220* for about half hour or until the pork skin has taken a nice colour then add the spiced potatoes with a cup of water or broth covering the tray with Al foil but cutting and exposing the pork so that it can brown at 180* for about 2 hours checking in case it over cooks! 

When done cover with some Al foil and let meat stand to adsorb it’s juices so it can be tender and juicy! 

Enjoy!