Leek and Feta Parcels with Kumara Beignets

Ingredients

• 1kg organge fleshed kumara
• Garlic, ginger and coriander, to taste
• 100gm semolina

For Leek and Feta parcels

• 2 leeks, finely chopped
• 2 leeks, halved and blanched
• 2 cloves garlic, crushed
• 1 red onion
• 3tbsp chopped parsley
• 2tbsp chopped black olives
• 100g feta cheese, crumbled
• 1 tbsp thyme, chopped
• 50g breadcrumbs

To garnish

• Red Pesto
• Deep fried leeks

Method

1. Heat oven to 180°C
2. Cook kumara. Let it dry before mashing, add other ingredients to the mash.
3. Butter some ramekins and line with the blanched leek leaves. Letting there be an overlap to fold over when full.
4. Cook off onion, garlic, and rest of leek.
5. Mix into rest of ingredients and fill ramekins.
6. Fold leaves over mixture and using a pastry brush butter the top.
7. Cook in bain marie for 25 minutes.
8. Serve with kumara beignets, red pesto and deep fried leek.