Chef Paul Lillakas Cooks Up for the Holidays at CTV Morning Show (December 22, 2020) and Sharing His Secret Recipes with Estonian Life readers.
- Scotch Olives
- Mini Brie and Pear Grilled Cheese
- Best Cheese-Stuffed Mushroom Caps
Scotch Olives
Hands on time: 25 minutes
Total Time: 1 hour 25 minutes
Makes: 4 servings
Tip: This delicious, and immune-boosting, curry can be served over steamed rice or eaten on it's own as like a stew.
Ingredients:
- 1 cup sausage removed from casing and chopped
- 8 spanish olives
- 1 egg, whisked
- 1 cup panko breadcrumbs
Steamed rice (optional)
In heavy-bottom skillet over medium-high, heat 1 inch of canola oil.
Measure 2 tbsp sausage. With wet hands, press into patty. Insert olive and enclose, shaping into ball. Dip into egg and then into panko, pressing to coat. Repeat with remaining sausage and olives.
Fry, flipping occasionally, until golden brown on all sides. Carefully slice into halves and serve immediately.
Mini Brie and Pear Grilled Cheese
Hands on time: 15 minutes
Total Time: 15 minutes
Makes: 16 servings
Tip: Spice things up with a sprinkle of nutmeg or cardamom or a squeeze of Sriracha!
Ingredients:
- 1/4 cup softened butter
- 16 baguette slices
- 8 slices brie
- 24 pear slices
Slather bread slices with butter. Sandwich 1 slice of brie and 3 slices of pear between two slices, butter-side out. Repeat with remaining bread, brie and pears.
Cook sandwiches in nonstick skillet over medium heat, flipping occasionally until golden brown, about 5-6 minutes. Serve immediately!
Best Cheese-Stuffed Mushroom Caps
Hands on time: 10 minutes
Total Time: 30 minutes
Makes: 16 servings
Ingredients:
- 16 cremini mushrooms, cleaned and stems removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 wheel herb and garlic gournay cheese (such as Boursin)
- chopped parsley (optional)
Preheat oven to 350F. Line extra large (or 2 regular sized) baking sheets with parchment paper.
On prepared baking sheet, drizzle mushroom caps with oil and sprinkle with salt. Toss to coat. Arrange into single layer. Bake until caramelized, about 20 minutes. Dab any excess water off with paper towels.
Meanwhile in bowl, stir together cheese and 2 tsp water until smooth. Transfer to zipper bag; cut off corner of bag. Pipe cheese into prepared mushroom caps. Broil until cheese is lightly browned, about 1 minute. Allow to cool. Serve, sprinkled with parsley (if using).
