Crispy Mint and Potato Parcels

What is the point of a blog? To share information. Yes about themselves but, narcissists aside, to share information about things they know, have seen, have thought and experienced etc etc etc. It’s simple; life is better when you share it with other people. Our ability to share, to give and to respond makes life meaningful. This is where passion thrives – in the enjoyment of sharing our talents, showcasing them to a positive reaction, teaching and being taught and in the process sharing in laughter, in tears and in life. THAT is the point. That is why I do this. (Look, if someone offered me money to do it I wouldn’t say no!)

What am i getting at? Well, I had my umpteenth supper club on the weekend and it was as wonderful as ever; beautiful people, too much wine, the longest table you ever did see and an abundance of food glorious food. I really do love it, it tugs on my heart strings and pushes me further into the realm of wanting to own my own little restaurant one day, because to serve good food to good people and watch them enjoy it really is the most delightful thing and I'm a little addicted!

This week I will be posting the recipes I created for the weekends' supper club. I hope you'll enjoy them and get to share them with people you dig. I'm starting with my alternative to roast potatoes and the perfect accompaniment to roast lamb:

Crispy Mint and Potato Parcels

Ingredients: (serves 6-8)

• 4 large/6 medium potatoes
• 4 T mint sauce
• salt and pepper
• 1/2 roll phyllo pasrty
• 1 egg white (to seal the parcels)
• Oil to fry

Method:

• Boil the potatoes with their skins on until just soft. (Test them using a sharp knife - if you can push it all the way through the potato without much resistance then they are done.)
• Drain, let them cool and then peel the skins off.

• Chop into cubes, put into a bowl and mix together with the mint sauce and a good dash of salt.
• Take The Phyllo pastry and lay it out on a counter.

• Cut lengthways into 4 equal strips.
• Place a tablespoon of potato mixture in the bottom right corner and fold upwards as shown below to make little triangles - when you get to the last corner, paint it with a little egg white to help stick it together. Repeat until mixture and phyllo is finished.

• Preheat oven to 200*C

• Heat a little oil up in a heavy based pan on med-high heat and fry the parcels in batches until golden, then place them in a baking dish and pop in the oven for 10-15 min to ensure they are all evenly heated through.
• Serve as an alternative to roast potatoes or with tatsiki/sweet chilli as a tapas.