Christmas morning is the perfect time to show off your culinary talents and who better to guide you than Silvena Rowe, Head Chef extraordinaire at Quince. Here are some of her recipes from her best-selling cook book ‘Orient Express’.

- Quick Cumin Börek

Silvena says: ‘A quick version of an old favourite, su börek, or water börek, is light, fast and delicious.’

For 8 people to share.

Ingredients:

3 eggs, beaten
50g melted butter
100ml water
3 sheets of yufka pastry (or filo pastry – just add 10 minutes cooking time in a pre-heated 180˚C oven)
250g feta cheese, crumbled
small bunch of fresh parsley, finely chopped
1/2 tsp cumin seeds

Method:

Combine the eggs, melted butter and water, and season to taste. Cut the pastry into small squares, approx 2-3cm, and mix the pieces into the egg mixture. In another bowl, mash the cheese with a fork and add the parsley and cumin seeds.

Heat a large non-stick pan over a medium heat. Pour in half the egg and pastry mixture, sprinkle with the cheese, then finish by pouring on the remaining egg and pastry mixture. Cook on a low heat for 3-4 minutes, until the underside is golden brown. Using a large plate, carefully turn out the börek and return it to the frying pan to cook on the other side for a further 2-3 minutes.

Enjoy hot or cold.

Börek cigars are a very popular starter at Quince restaurant in Mayfair

-Spiced Quail and Foie Gras Filo Parcels

Silvena says: ‘These wonderful cute and tasty pies are fast food at its best! It’s one of my signature dishes at the Quince Chef’s Table’.

Makes 10 parcels.

Ingredients:

4 quails, approx 200g each
3 tablespoons olive oil
2 shallots, sliced
2 garlic cloves, crushed
2cm ginger, peeled and finely chopped
6 saffron threads
1/2 tsp ground cumin
1/2 tsp chilli flakes
40ml cognac
250ml chicken stock
small bunch of fresh thyme with flowers, chopped
10 sheets of filo pastry (standard supermarket-bought size)
100g fresh foie gras, cubed
100g pistachios, toasted and finely chopped
20g melted butter
3 tablespoons icing sugar

Method:

Preheat the oven to 180˚C fan / gas mark 6.

Wash the quails and pat them dry with a clean cloth. Separate the legs from the breasts and season the pieces. In a large heavy pan, saute all the quail pieces in the olive oil on a high heat for 2-3 minutes, browning on all sides. Add the shallots, garlic, ginger, saffron, cumin and chilli flakes. Reduce the heat and add the cognac, taking care not to set it alight. Finally, stir in the stock. Cover and cook on low to medium heat for 45 minutes, until the quail is tender. Remove from heat and allow to cool.

Put aside the cooking juices. Remove the meat from the quail pieces and discard the bones and skin. Shred the meat and place in a bowl. Return the booking liquid to a medium heat and simmer for another 10-15 minutes, until the liquid has reduced to a quarter. Now stir in the fresh thyme and shredded meat, season and cook for a final 2-3 minutes.

Lay out a sheet of filo pastry (you need sheets that are approx. 20 x 10cm in size). Lay a second sheet on the top of the first. Cut the two layers in half so you’re left with two double-thick squares. Repeat with the remaining 8 filo sheets until you have 10 squares in total. Brush with a little melted butter and in the centre of each square place a generous spoonful of the quail mixture, top with a cube of the foie gras and finally sprinkle with some chopped pistachio. Fold in the corners of each square to make 10 small parcels.

Arrange the parcels on a baking sheet, seem side down. Brush the tops with the melted butter and bake for 10-12 minutes, until golden. Remove and dust with the icing sugar.

Charcuterie is also a great sharing dish for your Christmas guests

- Boxing Day Turkey & Pine Nut Kebabs with Saffron Mayonnaise

Take a break from Coronation Turkey on Boxing Day with these delicious kebabs.

For 8 people to share.

Ingredients:

For the mayonnaise
2 egg yolks
200ml light olive oil
1 tbsp mild mustard paste
juice of 1 small lemon
4 saffron threads, soaked in a tbsp of water

For the kebabs
400g turkey, minced
3 garlic cloves, crushed
1/4 tsp ground cardamom
1 tsp ground cumin
3cm fresh ginger, peeled and grated
1/2 tbsp chilli paste
small bunch of fresh coriander, finely chopped
4 tbsp pine nuts

To make the mayonnaise, whisk the egg yolks in a bowl, continuing to whisk as you gradually drizzle in the olive oil until you have a thick, smooth and creamy mixture. Add the mustard, lemon juice and saffron, combine and season to taste.

To make the kebabs, combine the turkey in a bowl with the garlic, cardamom, cumin, ginger, chilli paste and coriander, and season to taste. Shape into 16 small oval patties, about 5-6cm wide. Firmly roll them in the chopped pine nuts and cook under a high grill for 4-5 minutes on each side or longer, until cooked.

Serve hot, with the saffron mayonnaise.

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Join us at Quince over Christmas and New Year at the May Fair, we have a wonderful selection of delicious menus to choose from. Book online now or check out our Christmas menus >

***Merry Christmas from the team at Quince! Wishing you a happy, prosperous & delicious 2012***