Food ambassadors Dan and Steph Mulheron featured the Bundaberg Region on their latest episode of Travel and Eat with Dan and Steph.
While visiting farms and producers, Dan and Steph created recipes using delicious local produce, including sweet potatoes grown at Sweet Potatoes Australia.
Here is their sweet potato and kale strudel recipe:
Ingredients:
- 300g sweet potatoes, peeled and chopped into 2cm pieces
- 300g kale
- 1 tbs extra virgin olive oil
- 1 tbs butter
- 1 onion, finely chopped
- 300g mushrooms, sliced
- 180ml crème fraiche
- 20g parmesan, grated
- 140g gruyere cheese, chopped into very small pieces
- 1 tsp ground nutmeg
- ½ tsp salt and cracked pepper
- 8 sheets filo pastry
- 80g butter, melted
- ½ tbs poppy seeds
Method
- Heat the oven 180 degrees
- On a baking tray add some olive oil and sweet potatoes, bake until tender – remove and place into a bowl
- Remove the leaves from the kale stems and roughly chop them
- Heat the oil the butter in a pan, then fry the onion, kale and mushrooms for about 10 mins until soft and the water from the pan has evaporated – add this to a large bowl
- Add the crème fraiche, parmesan, 100g of the gruyere cheese and the nutmeg to the bowl with everything and stir well – season with a good amount of salt and pepper – allow to cool slightly
- Melt the butter. Lay a sheet of filo on a large baking sheet
- Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
- With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining gruyere cheese on top.
- Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal
- Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown
