Filo Chico Plato Bake

individual portion

195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
2 sheets Filo Pastry
30ml Sunflower Oil
350g Celeriac sliced into thinnish medium wide wedges
celery seed
orange peel (previously prepared, sliced very thin then in slivers, boiled 15min and frozen) thawed
15ml Orange marmalade eg St Dalfour thick cut orange
300g Chestnut Mushrooms, sliced medium thin
garlic chopped fine
parsley roughly chopped
30g mature Cheddar finely grated

CELERIAC (25min)
started preheating oven to 210°C
placed a large rectangle of foil in a tin and a similar size parchment paper on top
placed the Celeriac on the parchment, added celery seed and 15ml Sunflower Oil and closed the foil loosely but quite well closed
baked 25min then removed and left in the foil until needed
lowered the oven temperature to 190°C for the Bake

MUSHROOMS (15min)
In medium large frypan fried the Mushrooms in 10ml Sunflower Oil for 15min
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Mushrooms
1min before the end added the parsley

BAKE (15min and 15min)
Stirred the Hazelnuts into the Albumen and also the Chickpeas
Placed the Filo sheets, folded with only a little coming up the sides, in rectangular dish lined with parchment paper
Put the Chickpea mixture on the sheets of Filo and baked 15min
Then took out of the oven

In a jug, blended with a hand blender the Mushrooms until pureed and then mixed in the Cheese

In small frypan briefly heated the orange peel and mashed into the pan then added the Orange marmalade stirring and then the Celeriac, with any juices from the baking, for just a minute or two.

Placed the Mushroom mixture on the Chickpeas and the Celeriac mixture on top of the Mushrooms

Baked a further 15min

complete protein 22.2g
saturated fats 12.2g
5g uncompleted legume protein