Page 422 - YC Cooking School

180g Languedoc cheese (or any mature local cow’s milk cheese)
50g fresh rocket

10g chives

For the basil goat's cheese, parma ham and pink peppercorn filling

A handful of basil leaves, picked
1 log of Chevin goat’s cheese
Freshly ground black pepper
1 Tbsp (15ml) olive oil
6 slices of parma ham

1 Tbsp (15ml) pink peppercorns, cracked
Micro herbs, for garnish

Tools

Tea towel
Pastry brush
Saucepan
Chopping board
Knife
Muffin tin
Frying pan
Mixing bowl
Kitchen spoons

What to do:

For the phyllo cups

1. Preheat the oven to 180°C (356°F).

2. Place the first sheet of phyllo pastry onto your work surface and gently brush it with
melted butter, making sure that it is completely coated with butter.
3. Carefully place a second sheet on top and smooth it out with your hands. Note:
There’s no need to brush the top layer with butter.
4. Cut the pastry into 12 even squares.
5. Gently push the squares into the muffin tin.
6. Make 12 foil balls the size of golf balls and place them inside each phyllo cup.
7. Bake in the oven for 6-7 minutes or until lightly golden in colour.
8. Remove the foil from the cups and continue to bake for a further 2-3 minutes or until
the base is crispy and lightly golden.
9. Remove from the oven and set aside to cool.

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