In a saucepan over medium heat, combine milk, semolina, butter and vanilla and cook for 5 minutes, stirring constantly until the mixture thickens. Set the cream to cool for 10 minutes. Once cooled, add the eggs, feta cheese and mix well.
Preheat oven to 180°C. Place a sheet of fillo dough on a flat, clean surface and brush with butter. Cover with a second fillo sheet and brush with butter. Cut into 4 strips and place 1-2 tbsp of cream at one edge of each of the fillo strips and fold into triangles. Repeat with remaining fillo sheets.
Bake for 15 minutes, until the fillo goldens.
For the poached pears
Peel and halve the pears as evenly as possible and set aside. In a large pot, add the water, sugar, vanilla, lemon rind, lemon juice, cinnamon sticks, cloves and star anise. Cook over medium heat until the sugar dissolves and add the pears.
Reduce the heat to medium-low and simmer for about 20 minutes, until you can easily pierce the flesh of the pear with a knife or fork. Be careful not to overcook the pears. When ready, place the pears and the juices in a bowl and allow to cool for an hour or two.
Serve the fillo triangles topped with half a pear and some syrup.
Tips
To create the fillo triangles, begin by folding the lower left corner diagonally to the right edge, aligning the edges along the right side. Fold the lower right corner upwards keeping the sides aligned with the right edge. Once again, fold the right corner diagonally up to the left edge of the strip. Fold the triangle upwards along the left edge. Repeat until you have a triangle. Trim off any excess fillo.
Soak the gelatin sheets in a bowl with cold water for 5 to 10 minutes.
In the meantime, using a sauce pan, simmer the cream, milk, feta cheese, vanilla seeds and sugar until dissolved. Remove from heat.
Strain the gelatin sheets, add them to the saucepan and stir. Pour the mixture into panna cotta molds and refrigerate for at least 4 hours until firm.
For the cherry tomato sauce
Place the cherry tomatoes in boiling water for 1 minute, quickly remove and place in an ice water bath. Peel the skins from the tomatoes and set aside.
Mix brown sugar, water, honey, mastic powder and lemon juice in a saucepan. Simmer on low heat until the syrup thickens. Add the peeled cherry tomatoes and cook on low heat for 40 minutes.
Remove the panna cotta from the molds, top with cherry tomato sauce and serve.
1. In a bowl, combine crumbed feta with honey, almonds and dried cranberries.
2. Shape mixture into small balls. Place them on a baking sheet and chill in the freezer for 30 minutes.
3. Remove the balls from the freezer. Dip each ball into the melted chocolate ensuring they are completely coated with chocolate. Place on grease-proof paper to dry. If there is leftover chocolate, drizzle it on top of the balls.
1. To prepare the filling, place the rice, the water and some salt into a pot and bring to a boil. Reduce heat and simmer for about 15 minutes, until soft but still firm.
2. Heat the olive oil in a large pan. Add the onion, garlic and chopped squid tentacles and cook for 3-4 minutes until softened. Add the olives, pistachios, spices, salt & pepper, rice (with the remaining cooking water) and continue to cook for 5-6 minutes until the mixture becomes creamy.
3. Remove from heat and stir in the lemon juice and zest, feta cheese and parsley and set aside.
4. Preheated oven to 180°C. Layer a baking dish with parchment paper. Season potatoes with salt, pepper, toss and place on baking sheet.
5. Stuff each squid with the filling and seal the opening with a toothpick. Place the squid on top of the potatoes, sprinkle with salt and pepper and drizzle with olive oil and ouzo. Place the garlic cloves in the baking dish scattering evenly throughout the squid and potatoes. Bake for 30 minutes.
6. Sprinkle with tarragon and hot chili pepper and serve.
Heat half of the oil in a saucepan, add the onion and garlic and cook for a few minutes, until soft but not browned.
Add the rice and stir well. Slowly add the broth and stir until the rice has absorbed the liquid. Continue adding broth until the rice is slightly softened and not mushy. Add butter, parmesan and stir well. Transfer to a bowl and refrigerate.
Blend the basil leaves with the remaining olive oil until a thick mixture is formed. Pour the oil and basil mixture into the rice, stir well and place back in the refrigerator to cool completely.
Once the rice has cooled, mold into 20 balls. Press 1 feta cheese cube into the centre of each ball, sealing it inside. Dust the rice balls with flour, dip them in the egg and then coat with bread crumbs.
Heat the sunflower oil in a deep frying pan and fry the balls for 2-3 minutes, until browned. Place the rice balls on a plate lined with paper towel to absorb any excess oil.
Transfer the rice balls to a serving dish, garnish with basil leaves and serve.
