Manta Ray Bay Hotel - Recipes, Vegetable Strudle

Chef Munn's recipes
	Blackened Sashimi
	Passionate Seafood
	Yapese Fish Chowder
	Vegetable Strudel
	Spicy Thai Beef Tenderloin

Vegetable Strudel w/ tomato herb sauce and wild rice

The Wrap:

12 Sheets Filo dough
4 oz Butter

The Sauce:

1 Medium onion, chopped
6 Bulbs garlic, chopped
2 Stalks celery, chopped
1 Tbsp. Basil
1 Tbsp. Thyme
1 Tbsp. Oregano
12 oz Can tomato puree
1 Tbsp. Granulated sugar
1 Tbsp. Worcestershire sauce
1 oz. Vegetable oil
salt and pepper to taste

The Filling:

1 oz. Butter
2 Medium carrots - peeled & diced into cubes
2 Cups fresh spinach - blanched, drained and chopped
1 Red bell pepper - diced
3 oz. Green peas - defrosted & drained
2 oz. Corn kernels - defrosted & drained
4 oz. Fresh button mushrooms - sliced or quartered

First prepared the sauce, this can be done a day or two ahead of time. Heat oil in heavy saucepot. Add onion, garlic, celery and herbs, stir for a few minutes till vegetables are softened slightly. Add remaining ingredients and simmer slowly for 30-40 minutes. Let cool and store refrigerated.

Prepare the filling, this also can be prepared a day before. Heat butter in heavy saucepot, medium heat is hot enough. Sauti carrots till half cooked, add mushrooms, cook till half done, about 2 minutes. Add the rest of the vegetables and moisten with about 4-5 oz. of your tomato herb sauce, when the mixture starts to simmer - remove from heat, season with salt and pepper as desired. Let cool and store in refrigerator.

Assembly: Melt your butter. Place one sheet of the Filo dough on table, brush with butter, put another sheet on top, brush with butter, fold a third sheet in half and put on the half closest to you. You now have double layered Filo with four layers on the half closest to you. Brush with butter and place about 6 oz. of filling on the pastry no closer than 2 inches to the edge closest to you. The filling should be a mound about 5 inches long (left to right) by 2 inches wide. Fold the pastry over the filling and roll once over, brush butter on the two sides and fold each side in, brush butter on the far end of the dough and roll all the way to the end. What you should have now looks like a big egg roll. Brush it all over with butter, and refrigerate.

If you survived this part - do it again three more times. If not, put all your filling, all your sauce and some vegetable stock together and have a nice soup.

Your strudel can be prepared a few hours ahead on a buttered baking sheet, kept in the refrigerator. Prepare wild rice, heat your sauce, bake your strudels at 350 degrees Fahrenheit for about 15 minutes or until golden brown. Arrange rice on plates, put some sauce on plate next to rice, put strudel on top of sauce and serve. Serves 4 persons.