Bastille Day snack menu

For Bastille Day 2007, I had a great time making a selection of snacks for our "Charles Aznavour and board games" evening.

• Crudites with aioli, or a warm chili chickpea dip


• Fondue


• Lamb filo sandwiches


• Pears, proscuitto, walnuts and blue-vein cheese

Lamb filo sandwiches
about 300g lamb mince
about 150g crumbled feta cheese
Chopped fresh coriander
One egg
Filo pastry sheets (20 sheets)
Maybe a little salt
Dried chili flakes
Ground coriander
Ground cumin

Combine the lamb, cheese, egg, seasonings and herbs to taste. Layer five filo sheets together, brushing with oil or spraying between each layer. Spread some lamb mix thinly over the sheets, and top with another five sheets done the same way. Slice into big squares or rectangles, and place on a tray lined with baking paper. Bake in a hottish oven (190 - 200C) for about half an hour or until golden brown and done through.

Here's the fondue. The aioli was just Thomy Delikatess mayonnaise with half a fresh garlic clove crushed into it, and the pears were sliced and wrapped up with a piece of cheese in a proscuitto slice: walnuts on the side. My crudite plate above: asparagus, capsicum, cherry tomatoes, black olives, baby fennel, green beans, carrots, snow peas. I blanched the relevant ones briefly in a pan of boiling water first.

Bon appetit! Vive la revolution!