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When cooking for official dinners and banquets, juggling the different courses, oven times and plating can often be a little stressful. Last minute demands, confusion and miscommunications over dietary needs are always a disaster waiting to happen. Vegetarian, vegan, pescatarian, no garlic, no onion…
There’s often someone waiting to spark a tizzy. Most of the time the requests can be accommodated, but sometimes esteemed guests demand their personal fetish foods with no notice.
A smart or safe chef will always have a simple option on hand that can be banged together at a moment’s notice: something classy, tasty and visually attractive.
My go-to solution is the multi-purpose ‘lifesaver’ phyllo basket – pre-baked and stored in an airtight box, on standby for any emergency.
Phyllo brushed with canola oil and baked in a mould of your choice will provide an aesthetic vessel that when filled with mushrooms, veges, cured salmon or ceviche will make the perfect vego/vegan/pesky dinner portion.
My motto is keep everyone happy. Keep a phyllo basket on hand and you will survive to cook another day.
Phyllo vegan basket
Ingredients:
- Packet of frozen phyllo defrosted in the fridge overnight
- Canola oil for brushing
- Mould of your choice
Method:
For small baskets for finger food, two layers are enough, but for a larger basket more strength is required and three layers of phyllo are needed.
To keep the mess contained, use an oven tray for brushing the leaves with oil. Cover unused leaves with a towel to prevent them drying between each batch. First, brush the surface of the tray. Place the first sheet down, brush it with oil, the second leaf, brush, the third leaf, brush.
Take whatever receptacle you want, cut the oiled phyllo with a pizza wheel or sharp knife, bearing in mind the size of your mould. After cutting gently, ease the phyllo into the mould, ensuring it doesn’t break or crack. If you want the phyllo to drape down and create a more majestic basket, cut a larger piece of phyllo.
Place in a preheated oven, temperature 175°C, for 12-15 minutes. Bake until light golden brown. Slightly underbake if not using immediately, as it will need heating before use. Spoon in your filling of choice. Pictures show a phyllo basket filled with mushrooms, tomato and chestnuts tossed in wine.
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