A Vietnamese Night

Week 4 into our World Vegetarian Cookery tour. Last night we cooked too much for for the number of people we had in the class. I quickly scoffed my dessert and regret not savouring it later. A friend just returned from a trip to Vietnam and did some cooking classes. When I looked at her list, three of her dishes were on the menu last night, what a coincidence! Or maybe they are the quintessential Vietnamese recipes.

VIETNAMESE RICE PAPER ROLLS

Filled with fresh, crunchy vegetables and a mix of mint and coriander, perfect for hot weather!

Serves: 8

Preparation: 15 minutes, plus rolling time

Cooking Time: 2 minutes

Equipment:

Chopping board, knife, mandolin or grater, large bowl, small plates or bowls to hold prepared ingredients, damp tea towel, clean bench space, bowl for dipping sauce

Ingredients:

16 large rice paper sheets

100 grams rice vermicelli (cooked, rinsed and cooled)

1 small green papaya, peeled and shredded (substitute carrot if unavailable)

1 small Lebanese cucumber, cut into thin matchsticks

1 cup bean sprouts, washed and dried with paper towel

1 cup Enoki mushrooms

½ cup crushed roasted nuts (peanuts or cashews)

8 lettuce leaves (soft variety like oak leaf)

32 large mint leaves

32 coriander leaves

32 Thai basil leaves

Large bowl of hot water with to soften rice paper sheets

Dipping Sauce

½ cup tamarind paste (no seeds)

½ cup mushroom soy sauce

2 tablespoons sugar

2 cloves garlic, crushed

1 small bird’s eye chilli (optional)

A little water to dilute to taste (optional)

Method:

1. Prepare all fillings and dipping sauce before commencing the rolls

2. Place a rice paper sheet in the bowl of hot water and rub till softened

3. Place softened rice paper on a damp tea towel

4. Place 2 mint leaves on the middle of the sheet

5. Add a lettuce leaf, a bit of rice vermicelli, papaya, cucumber, sprouts and a sprinkle of nuts

6. Top with 2 coriander and 2 Thai basil leaves

7. Starting with the bottom, fold up and over the filling

8. Fold in the two ends

9. Finally, roll over allowing the rice paper to stick to itself to close

10. Continue till you have made 16 large rice paper rolls

Serve straightaway with a bowl of dipping sauce. If you must store them line container or plate with damp tea towel. Seal well with plastic wrap or a lid so they don’t dry out.

OPTIONS: The filling can be whatever you have on hand: green beans, asparagus, marinated spicy tofu. It needs to be cut in matchsticks and be no longer than 15cm or it can tear a hole in the thin wrappers.

VIETNAMESE POACHED EGGPLANT SALAD RECIPE

Soft and luscious eggplant with a salty and tangy sauce.

Serves: 6 as part of a meal

Preparation time: 10 minutes

Cooking time: 15 minutes

Equipment: large pot of boiling water, chopping board, knife, large bowl, medium bowl, colander, whisk

Ingredients

3 eggplants, smallish

½ cup coriander leaves

Dressing

2 garlic cloves, finely minced

2 tablespoons soy sauce

2 tablespoons white vinegar

½ teaspoon salt

1 tablespoon sugar

1 teaspoon black pepper

2 tablespoons sesame oil

Method

1. Boil a large pot of water and add the whole eggplants, return to the boil and then lower heat

2. Simmer for around 10 minutes till softened and skin has turned brown

3. Remove eggplants and drain in a colander

4. Cut eggplants in half lengthwise and cut each half into 3cm pieces, place in large mixing bowl

5. Place all dressing ingredients in a medium bowl, mix well with a whisk till emulsified

6. Pour dressing over the eggplant and toss to combine well

7. Garnish with coriander leaves, serve warm with steamed rice.

VIETNAMESE CRISP TOFU W/ TOMATO & CHILI

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, wok, slotted spoon, bowl,

Ingredients

200ml vegetable oil
500g silken tofu, drained and cut into 5cm cubes
1 tablespoon minced garlic
1 tablespoon finely chopped red Asian shallots (or red onion)
1 birds eye chilli, finely sliced
4 ripe tomatoes, roughly chopped

100 ml water
1/2 teaspoon sea salt
2 teaspoons sugar
2 tablespoons mushroom soy sauce
3 spring onions cut into 5cm lengths
1 teaspoon freshly ground black pepper
2 coriander sprigs, to garnish

Method:

1. Pour the oil into a wok and heat to 180°C, or until a wooden chopstick dipped into the oil bubbles rapidly.

2. Carefully add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp.

3. Turn the tofu to brown other side and then remove with a slotted spoon onto kitchen paper to drain.

4. Transfer the deep-frying oil into a deep bowl to cool, leaving about 1 tablespoon of oil in the wok.

5. Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.

6. Add the tomatoes, salt, sugar and mushroom soy sauce.

7. Stir and allow the tomatoes to break down.

8. Add 100ml water to the wok, bring to the boil.

9. Reduce the heat to a low simmer for 10 minutes.

10. Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.

11. Garnish with coriander and serve immediately.

STEAMED COCONUT CREAM CARAMELS

A French influenced Crème Caramel, serve warm or cold.

Serves: 6 as part of a meal

Preparation time: 15 minutes

Cooking time: 15 minutes

Equipment: saucepan, wooden spoon, wok with steamer and lid, 6 x moulds, zester, whisk, serving plates or bowls, sharp knife or palette knife to turn custards out.

Ingredients

420 gram tin coconut cream

420 grams caster sugar

100 ml water

200 ml full cream milk

6 eggs

Garnish

1 tablespoon lime zest for garnish

2 ½ tablespoon toasted shredded coconut for

Method

1. Place 250 grams caster sugar into a medium size saucepan, add 100 ml water. Stir briefly.

2. Bring to a boil and cook till golden, do not stir caramel at this stage!

3. Pour caramel into 6 moulds, swirling to coat the base and sides evenly. Allow to cool

4. Heat a water in bottom of a wok with a steamer basket set inside

5. Break eggs into a mixing bowl and lightly whisk eggs

6. Add 170 grams caster sugar and mix well till frothy

7. Stir in the coconut cream and milk

8. Pour the mixture into the moulds, place into steamer

9. Cover the steamer and steam for 40 minutes at low temperature

10. Remove from steamer and cool before serving

11. Using a palette knife turn out custards onto serving plate/ bowl

12. Garnish with lime zest and toasted coconut

Talking Italian…

And here we are, first World Vegetarian Cooking class for 2012. I’ve had a lovely long break to recharge the batteries and come up with some new recipes and ideas. Of course most of these new recipes relied on the weather climbing above 24 degrees which today it did not. Not exactly exotic summer weather. Hmm.

Plan B was a comforting Italian menu of Crispy Eggplant and Mushroom Balls with Soft Polenta and a simple tomato sauce. A quick little salad on the side made with Shaved Fennel, Radish and Red Onion. Warm Roasted Broccoli with Lemon and Pine Nuts is a good side dish too.

Not wanting to over do it on our first evening we made yummy but quick Pistachio and Orange Biscotti. The hardest thing about making biscotti is the cutting. You need to use a sharp serrated knife. Use a gentle sawing motion, don’t press or the whole thing will crumble before your eyes and you’ll be eating delicious biscotti crumbs!

Enjoy these recipes, I’ll have some more next week x

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko”

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushroom in a little olive oil till dry

6.Combine eggplant and mushroom

7.Add in parsley, fresh breadcrumbs, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

8 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

PISTACHIO & ORANGE BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

2 cups plain flour, sifted

1 teaspoon baking powder

120 grams pistachios, peeled and raw

4 slices candied orange slices (make your own* or buy them from a good deli)

½ teaspoon ground cardamom

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

CANDIED ORANGE SLICES

1 orange

1 ½ cups water

½ cup white sugar

Method

1. Slice the orange with a sharp knife into ½ cm thick rounds.

2. Boil sugar and water in a thick based pot or pan big enough to hold the orange slices without crowding. You may need more sugar syrup if your pan is big. The slices need to be covered in syrup to cook.

3. Add the orange slices and boil for around 5 minutes, turning a few times

4. Turn the heat down to a low simmer and cook a further 30 minutes

5. Stir occasionally and make sure the oranges aren’t burning or catching

6. Take the pan off the heat and set aside to cool for 10 minutes

7. Remove orange slices from the syrup and dry on baking paper or a cake rack

8. For harder glazed fruit, dry on a cake rack on the very lowest heat in the oven till dry and then allow to cool completely before storing in an air tight container.

Fruit glazed or candied this way lasts indefinitely, at least 2 months.

You can also use the slices to decorate cakes and desserts.

Any leftover syrup can be used to drizzle over your cakes or serve with a dessert.

A tasty Italian spread

I grew up on polenta. It is a cheap, filling and useful multi-tasker in the kitchen. In it’s traditional form it can be served plain with cheese or with sauces and even fried into chips. You can also substitute or add cornmeal in some recipes instead of flour or breadcrumbs, it takes a little tweaking as the textures aren’t the same. Polenta is a great addition to savoury muffins and breads.

POLENTA NAPOLITANA with layers of melted mozzarella is the quintessential comfort food for me. Topped with CRISPY EGGPLANT BALLS and a sprinkling of sharp parmesan cheese it is a very satisfying meal.

The two side dishes we made were FENNEL, BLOOD ORANGE, BEETROOT & WALNUT SALAD and ROAST BROCCOLI w/ LEMON and PINE NUTS. Two excellent and colourful choices. If you’ve never tried roast broccoli, give it a try it is delicious!

We finished our meal with some lovely BISCOTTI, this time we made them with ALMONDS and GLACE CHERRIES. These would make great gifts for family and friends for Christmas as they look very pretty and keep well in a sealed jar.

Hope you enjoy this week’s recipes!

POLENTA NAPOLITANA

A satisfying yet gluten free alternative to pasta.

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta

Ingredients

6 cups water

2 cups polenta

1 teaspoon salt

1 quantity Simple Tomato Sauce (recipe follows)

250gm Mozzarella cheese, sliced (optional)

100 gm Parmesan cheese

6 basil leaves, torn (as a garnish)

Method:

1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.

2. Whilst stirring the water, pour in the polenta in a thin stream.

3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.

4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce

Ingredients

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400gm tin Italian tomatoes, whole

1 teaspoon dried oregano

Salt & black pepper

Method:

1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour

2. Add tinned tomatoes squishing them with your (clean) fingers.

3. Add oregano and cook for 10 minutes.

4. Taste and season with salt and pepper.

To serve:

Stir polenta well and pour into an oven proof serving dish.

If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.

Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant, vegetarian meatless balls or the following recipe for crispy eggplant balls…

The eggplant and mushroom mix before being rolled up into balls and fried till crispy…

CRISPY EGGPLANT & OLIVE BALLS

Serve as finger food or with pasta and fresh tomato sauce as a main course.

Serves: makes around small 32 balls

Preparation: 30 minutes

Cooking time: 15 minutes

Equipment:

Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:

450 grams eggplant cut in 3cm cubes

1 tablespoon salt

100 grams breadcrumbs, fresh or “Panko” (or stale bread torn into chunks)

25 grams pecorino or parmesan cheese, grated

50 grams kalamata or green olives, finely chopped

200 grams mushroom, finely chopped

1 large egg

2 tablespoons flat leaf parsley, finely chopped

1 clove garlic, minced

Freshly ground black pepper

Extra virgin olive oil, for frying

50 grams fine dry breadcrumbs, for frying

Directions:

1.Salt 4 litres of boiling water and add the eggplant

2.Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water

(Alternatively, cook the eggplant for 6 minutes in the microwave till soft and rest before continuing with the recipe)

3.Drain eggplant in colander, cool and squeeze out excess water

4.Chop finely and place in a large bowl

5.Fry mushrooms in a little olive oil till dry

6.Combine the eggplant and mushrooms

7.Add in parsley, 100 grams breadcrumbs or bread, egg, garlic and cheese

8.Blend with a fork and season with salt & pepper

9.Cover frypan with a 2cm of olive oil and heat gently

10. Fry a little of the mix to check the seasoning, adjust if necessary

If the eggplant balls fall apart you may need to add more breadcrumbs or stale bread to make the mixture dry enough to bind together.

11. Roll remaining mix into 1” balls and set on a tray

12. Roll balls in dry bread crumbs till evenly coated

13. Fry the balls in hot oil, turning till golden brown all over

14. Drain on absorbent paper and cool slightly before serving

Variations: I like to use stale olive sourdough in the mix instead of breadcrumbs.

 

FENNEL, BEETROOT, BLOOD ORANGE & WALNUT SALAD

Serves: 6

Preparation: 20 minutes

Cooking time: 1 hour

Equipment: foil, knife, chopping board, salad bowl or platter, whisk, a mandolin slicer is handy!

Ingredients:

2 medium beetroot, washed and stalks/ roots trimmed to 1”

2 small fennel bulbs, washed and trimmed

½ small red onion, thinly sliced

½ small bunch radishes, washed and thinly sliced (optional)

½ cup walnuts, lightly toasted

2 blood oranges, peeled and segmented (no pith)

2 cups salad mix, washed and dried

½ cup pomegranate seeds (optional)

Dressing

100 ml extra virgin olive oil

50 ml white balsamic or apple cider vinegar

Salt and Pepper to taste

Directions:

1.Wrap beetroot in foil and bake for 30-40 minutes till a knife pierces them easily, rest

2.Meanwhile, whisk together olive oil, vinegar, salt and pepper.

3.Using a vegetable peeler or mandolin slice the fennel as thin as possible, set aside

4.Slice radish and red onion thinly, set aside

5. Peel blood oranges, removing all the pith and then carefully cut the segments. Add the juices to the salad dressing.

6.Cut pomegranate in half and remove all the seeds, set aside. (optional)

7.Place salad leaves in a bowl or on a platter.

8.Combine fennel, radish, onion and walnuts with the dressing, taste and adjust the seasoning.

9.Top with the cooled beetroot cut into wedges, blood orange segments and pomegranate seeds and serve immediately.

ROAST BROCCOLI WITH LEMON & PINE NUTS

This dish elevates humble broccoli to a delicious zesty dish.

Serves: 6

Preparation: 10 minutes

Cooking time: 20 minutes

Equipment:

Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester

Oven 180C

Ingredients:

2 large heads of broccoli (c. 1 kilo)

1/3 cup olive oil

4 cloves garlic

Salt and Pepper

¼ cup pine nuts

1 lemon

1/3 cup Parmesan cheese, finely grated (optional)

Directions:

1.Cut the broccoli into medium size florets

2.In a large bowl toss broccoli, olive oil, garlic and pine nuts

3.Spread evenly on baking tray and season with salt and freshly cracked pepper

4.Roast for 20 minutes till stems are tender

5.Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations

Broccolini or cauliflower can also be cooked this way.

ALMOND BISCOTTI

A simple recipe, perfect for coffee or to serve with dessert.

Serves: makes about 36 thin biscotti

Preparation time: 10 minutes

Cooking time: 40 minutes

Equipment: large bowl, 2 baking trays, baking paper, grater, electric mixer, sharp serrated knife.

Oven at 170C.

Ingredients

1 cup caster sugar

2 eggs

1 lemon rind, finely grated

2 cups plain flour, sifted

1 teaspoon baking powder

150 gm almonds, raw

¼ cup extra flour for kneading on bench

Method:

1. Line baking tray with baking paper.

2. Place sugar, eggs, and grated lemon rind in a large bowl.

3. Beat with electric mixer till pale and thick

4. Fold in sifted flour, baking powder and almonds.

5. Using your hands, lightly knead the dough on a floured surface till smooth.

6. Divide the mixture in half and form 2 long logs about 25 cm long and 5 cm wide.

7. Place on prepared baking tray and bake for 20 -25 minutes till golden.

8. Remove from the oven and cool. Reduce oven temperature to 140C.

9. Using a sharp serrated knife gently cut on a slight angle into ½ cm thin slices.

10. Place slices flat on paper lined trays and bake for 15- 20 minutes turning once.

11. Remove from oven and allow biscuits to cool completely.

Store in an airtight container for up to 3 weeks.

Serving suggestions:

Traditionally served with coffee, wine (especially Vin Santo) or liqueur.

An easy dessert is a dollop of mascarpone with a little glass of Vin Santo and a few biscotti.

Can also add some crunch to creamy desserts and poached fruit.

Nihao… and better late than never!

 

Last week is still a blur but I owe you some recipes!

It’s difficult to guess what the weather and the fresh fruit and vegetable market will be doing a few days in advance at the moment. One day we’re sweltering at 29C then next it’s a chilly 18C.

A guaranteed way to warm us up on a cool night are the delicious and popular POT STICKER DUMPLINGS.

You may have heard me go on about these before but do yourselves a favour and get some gow gee wrappers and make some dumplings, they are delicious! And if you make them yourself you know exactly what goes into them…

If you have some filling left over you can use wonton wrappers and make little wontons to freeze and pop into your next Asian style veggie soup.

We also made the perennial favourite FRIED RICE. Such a simple dish but when done well with lots of veggies, perfect rice and balanced seasoning it’s a very satisfying one wok dish!

The STIR FRIED EGGPLANT AND SNOWPEAS always look scrumptious, glossy vibrant snow peas and smooth eggplant chunks flavoured with a sweet soy sauce, garlic and chilli sauce.

To finish we made simple ALMOND COOKIES. Substituting some of the almond essence with some vanilla for a change. I’ve also made this with pistachio and orange and they are fab.

You can find all the recipes in this previous post about Chinese Cuisine.

Week 5: Some Chinese dishes…

The hit of the Chinese Cuisine night is always the POT STICKER DUMPLINGS, I think that’s because the name is intriguing and they look way more complicated than they actually are. Sure, there are a number of steps to get lovely crisp bottoms on those soft steamed dumplings but it’s not had once you know how… the filling is really easy too. What are you waiting for? Go and pick up some gow gee wrappers from the local Asian grocery store and make some this weekend!

There are lots of videos on YouTube that show you how to fold the dumplings. I prefer to use the method shown at 2:15 in this video. Really, you could use any method that keeps the filling inside whilst you cook the dumplings. It will still taste the same!

We also made STIR FRIED EGGPLANT AND SNOWPEAS, a colourful VEGIE FRIED RICE and cute little ALMOND COOKIES to finish.

I hope you attempt at least one of this week’s recipes!

POT STICKER DUMPLINGS

Serves: 8 as part of a meal

Preparation: 20 minutes

Cooking Time: 20 minutes

Equipment:

Chopping board, food processor, large fry pan with lid or electric fry pan

Ingredients:

1 x 2 inch piece ginger, peeled

1 clove garlic, finely chopped

100 grams Chinese cabbage, finely shredded

125 grams silken tofu

25 grams dried shitake mushrooms, soaked in warm water for 15 minutes

80 grams mushrooms, wiped, stalk removed and finely chopped

1/2 carrot, grated

1 green onions, finely chopped

1 tablespoon soy sauce

1 tablespoon mushroom oyster sauce

1 teaspoon sesame oil

½ tablespoon Shao Hsing wine (or dry sherry)

1 packet gow gee pastry wrappers

1 cups water

1 tablespoons plain flour

1 tablespoons vegetable oil

Dipping sauce:

¼ cup soy sauce

2 teaspoons red wine vinegar

1 x 1 inch piece ginger, peeled and grated

1 chilli, thinly sliced (optional)

Method:

1. Combine the first list of ingredients in a food processor and pulse gently.

2. Lay out the gow gee wrappers and brush edges with water.

3. Place a tablespoon of mix on each wrapper.

4. Fold into little parcels and place on a tray and set aside.

5. To make dipping sauce combine all ingredients and set aside.

6. Combine water and flour in a jug and set aside.

7. Heat 1 tablespoon oil in a large sauce pan with a well fitting lid.

8. Place as many dumplings in the pan as will fit snugly, cook 1 -2 minutes.

9. Add 1 cup water and flour mixture and cover immediately.

10. After 2-3 minutes remove lid and let the rest of the water evaporate and brown the bases.

Serve immediately with dipping sauce.

VEGETARIAN FRIED RICE

Harder vegetables will need to be precooked for this quick meal.

Serves: 6 as part of a meal

Preparation: 15 minutes

Cooking Time: 10 minutes

Equipment:

Chopping board, large knife, wok, chan, small bowl.

Ingredients:

1/3 cup canola oil

4 eggs, lightly beaten

2 tablespoons canola oil, extra

2 tablespoons ginger, finely grated or minced

4 cloves garlic, finely minced

1 onion, finely diced

2 cups mixed vegetables*, chopped into bite size pieces and pre cooked if necessary.

1 teaspoon white sugar

2 tablespoons Shao Hsing wine (Chinese cooking wine)

5 cups cooked medium grain rice

2 tablespoon vegetarian oyster sauce or mushroom soy sauce

½ teaspoon sesame oil

Garnish:

1 cup spring onion (shallots), finely sliced on the diagonal

¼ cup light soy sauce

1 chilli, thinly sliced

*Carrot, broccoli, cauliflower, beans and sugar snap peas -precook for 2 minutes.

Zucchini, cabbage, peas, snow peas, bok choy, capsicum and baby corn -are OK raw.

Method:

1.Heat 1/3 cup oil in the wok till it shimmers; lightly scramble the beaten eggs for c. 1 minute.

2.Lift out with a slotted spoon and set aside.

3.Wipe wok with paper towel and heat remaining oil.

4.Add garlic and ginger and stir fry for 1 minute without burning.

5.Add onion and stir fry for 2 minutes being careful not to over brown.

6.Add vegetables and stir through to warm for 2 minutes.

7.In a small bowl combine the sugar, shao hsing wine, oyster or mushroom sauce and sesame oil.

8.Add rice to the wok and stir fry for a minute or so till warmed through.

9.Add the egg and combined sauces and stir fry a further minute.

To serve: Spoon desired quantity onto plates and garnish with finely sliced spring onion and a little bowl of chilli soaked in soy sauce.

EGGPLANT AND SNOW PEA STIR FRY

The smoky eggplant is delicious with crisp snow peas.

Serves: 8 as part of a meal

Preparation: 10 minutes

Cooking Time: 5 minutes

Equipment: Chopping board, knife, wok with lid, chan, measuring cup.

Ingredients:

500gm Japanese eggplant, cut into 2” lengths

500 gm snow peas, washed and trimmed

1/3 cup canola oil

2 large red chillies, washed and cut into thick slices

3 cloves garlic, peeled and bruised with a heavy knife

50 ml water

2 tablespoons dark soy sauce

1 tablespoon white sugar

Method:

1. Heat oil in a wok till it shimmers

2. Add chilli and garlic cloves and cook for 20 seconds. Don’t colour the chilli.

3. Remove the chilli and set aside.

4. Add the eggplant pieces and gently stir fry for 2 minutes.

5. Add 1 tablespoon of water at a time till you have used half the water.

6. Add the snow peas, stir in dark soy sauce and the sugar, stir well.

7. Add remaining water and cover with lid on for 1 minute.

8. Uncover, add reserved chilli and toss for 30 seconds before serving.

 

ALMOND COOKIES

These cookies are great with tea & coffee. They are also wonderful for gifts!

Serves: yields 25 – 30 cookies

Preparation: 10 minutes

Cooking Time: 15 minutes

Equipment: large bowl, small bowl, fork, 2 x knives or pastry cutter, small jug, pastry brush, 2xbaking paper lined cookie trays.

Preheat oven to 160C

Ingredients:

2 ¾ cups plain flour

1 cup sugar

½ teaspoon baking powder

¼ teaspoon salt

2 eggs, beaten

2 teaspoons almond extract

225 grams cold butter, cut into small cubes

25 – 35 whole blanched almonds

Egg wash (1 egg yolk + 1 teaspoon water)

Method:

1. Combine dry ingredients in a large bowl.

2. In a small bowl combine eggs and almond extract.

3. In a small jug make the egg wash and set aside.

4. Rub the butter into the dry ingredients till it resembles small peas.

5. Add the egg & extract mixture and mix well with a wooden spoon till just combined.

6. Take tablespoons of the mixture and quickly roll into 1” balls.

7. Place on a lined cookie tray spacing them out well as they expand a little.

8. Press an almond into the centre. Don’t squash them!

9. Coat with the egg wash using a pastry brush.

10. Bake for 15-20 minutes till lightly golden.

11. Cool well before serving or storing.

cucina italiana

Our second class this term was based around Italian flavours and ingredients. This is the food I was brought up on and luckily easily available when we came to Australia. Italian food is a staple in many Oz households, I think the stir fry and noodle combos will quickly take over...

To start we had a hearty MINESTRONE, packed with veggies, beans and pasta. This is a pretty simple soup which relies on presentation and a good balance of flavours. You really can't go wrong with this recipe.

As a main we cooked CRISPY EGGPLANT & OLIVE BALLS served with POLENTA and SIMPLE TOMATO SAUCE. These are gutsy winter flavours that are comforting yet interesting enough to serve to guests.

As a side dish we served ROASTED BROCCOLI w/ PINE NUTS AND LEMON. If you've never roasted broccoli this will surprise you. The baking brings out the sweetness and intensifies the nutty flavour of the broccoli. A squeeze of lemon juice livens this dish up.

Finally, an egg free dessert, TIRAMISU. I'm always surprised by how much restaurants get away with charging for this simple assembled dessert. Coffee, liqueur, savoiardi biscuits and mascarpone never tasted so good.

The class voted for Greek food next week... here are this week's recipes, ENJOY!

MINESTRONE
A hearty Italian soup made with seasonal vegetables.
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

Equipment: chopping board, knife, vegetable peeler, garlic press, large pot and ladle.

Ingredients
¼ cup olive oil
1 onion, chopped
2 garlic cloves, crushed
1 celery stick, cut into ½ cm thick slices
2 carrots, peeled and chopped
2 potatoes, peeled and cubed
200 gm pumpkin, peeled and cubed
2 zucchini, chopped
1 cup green beans, cut into 1” lengths

1 tin borlotti, cannellini or red kidney beans
1 tin Italian tomatoes
1 teaspoon mixed herbs
2 bay leaves
2 litres water
1 stock cube, vegetarian
1 cup small pasta, e.g. macaroni, shells or risoni
Salt & pepper

½ cup Italian parsley, chopped
½ cup Parmesan cheese
¼ cup virgin olive oil, extra for drizzling

Method:
1. In a large pot heat oil and gently fry the onion, carrot, celery and garlic for 5 minutes till softened.
2. Add the potatoes, pumpkin, mixed herbs, tinned beans, tinned tomatoes, water and stock cube.
3. Cook for 10 minutes till carrots have softened.
4. Add the pasta, zucchini and green beans and simmer till pasta is cooked.
5. Season with salt and pepper

To serve:
Ladle into bowls and sprinkle with chopped parsley and grated parmesan, drizzle with a splash of olive oil.
Minestrone is a complete meal that can also be served with chewy Italian bread and a dollop of pesto.
It keeps well in the fridge for a few days and freezes well.

Variations:
There is no set recipe for Minestrone, feel free to use vegetables in season and whichever beans are available.
A cup of shredded spinach or kale can be stirred through towards end of cooking for an interesting flavour.

CRISPY EGGPLANT & OLIVE BALLS
Serve as finger food or with pasta and fresh tomato sauce as a main course.
Serves: makes around small 32 balls
Preparation: 30 minutes
Cooking time: 20 minutes

Equipment:
Large pot of boiling water, knife, chopping board, wooden spoon, colander, large bowl, small bowl, fork, frypan, tray, paper towel

Ingredients:
450 grams eggplant cut in 3cm cubes
1 tablespoon salt
100 grams breadcrumbs, fresh or “Panko”
25 grams pecorino or parmesan cheese, grated
50 grams kalamata or green olives, finely chopped
200 grams mushroom, finely chopped
1 large egg
2 tablespoons flat leaf parsley, finely chopped
1 clove garlic, minced
Freshly ground black pepper
Extra virgin olive oil, for frying
50 grams fine dry breadcrumbs, for frying


Directions:
1. Salt 4 litres of boiling water and add the eggplant
2. Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water
3. Drain eggplant in colander, cool and squeeze out excess water
4. Chop finely and place in a large bowl
5. Fry mushroom in a little olive oil till dry
6. Combine eggplant and mushroom
7. Add in parsley, fresh breadcrumbs, egg, garlic and cheese
8. Blend with a fork and season with salt & pepper
9. Cover frypan with a 2cm of olive oil and heat gently
10. Fry a little of the mix to check the seasoning, adjust if necessary
11. Roll remaining mix into 1” balls and set on a tray
12. Roll balls in dry bread crumbs till evenly coated
13. Fry the balls in hot oil, turning till golden brown all over
14. Drain on absorbent paper and cool slightly before serving

POLENTA NAPOLITANA
A satisfying yet gluten free alternative to pasta.
Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes

Equipment: chopping board, knife, garlic press, large pot with lid, frypan, wooden spoon, baking dish

Polenta
Ingredients
4 cups water
1 ½ cups polenta
1 teaspoon salt
1 quantity Simple Tomato Sauce (recipe follows)
250gm Mozzarella cheese, sliced (optional)
100 gm Parmesan cheese
6 basil leaves, torn (as a garnish)

Method:
1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.
2. Whilst stirring the water, pour in the polenta in a thin stream.
3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.
4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Simple Tomato Sauce
Ingredients
¼ cup olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
400gm tin Italian tomatoes, whole
1 teaspoon dried oregano
1 bay leaf
Salt & black pepper

Method:
1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour
2. Add tinned tomatoes squishing them with your (clean) fingers.
3. Add oregano and cook for 10 minutes.
4. Taste and season with salt and pepper.

To serve:
Stir polenta well and pour into an oven proof serving dish.
If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.
Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant.


ROAST BROCCOLI WITH LEMON & PINE NUTS
This dish elevates humble broccoli to a delicious zesty dish.


Serves: 6
Preparation: 10 minutes
Cooking time: 20 minutes

Equipment:
Chopping board, sharp knife, large bowl, large shallow baking tray, lemon zester
Oven 180C

Ingredients:
2 large heads of broccoli (c. 1 kilo)
1/3 cup olive oil
4 cloves garlic
Salt and Pepper
¼ cup pine nuts
1 lemon
1/3 cup Parmesan cheese, finely grated (optional)

Directions:
1. Cut the broccoli into medium size florets
2. In a large bowl toss broccoli, olive oil, garlic and pine nuts
3. Spread evenly on baking tray and season with salt and freshly cracked pepper
4. Roast for 20 minutes till stems are tender
5. Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

The cooked broccoli is great tossed through penne pasta.

Variations
Broccolini or cauliflower can also be cooked this way.



TIRAMISU
This coffee based dessert is a simple and popular treat.


Serves: 8
Preparation: 10 minutes
Refrigeration time: 2 hour minimum

Equipment:
Large bowl, whisk, metal spoon, spatula, glass or ceramic dish, grater or vegetable peeler, sieve

Ingredients:
250 gm mascarpone cheese
300 ml cream
4 tablespoons pure icing sugar
2 tablespoons marsala/ brandy/ sweet sherry (optional)
1 teaspoon vanilla essence
1 cup strong coffee
3 tablespoons Kahlua or Tia Maria (optional)
18 savoiardi biscuits or sponge cake layers

50 gm dark chocolate, frozen
Cocoa powder

Directions:

1. Whisk together mascarpone, brandy and ¼ cup coffee till well combined
2. Whip the cream and icing sugar together till soft peaks form
3. Gently fold the cream into the mascarpone mix
4. Pour the remaining coffee and Kahlua into a bowl
5. Dip half of the savoiardi biscuits into the coffee mix
6. Arrange to cover the bottom of the glass dish
7. Spread 1/3 of the mascarpone mix on top of the biscuits
8. Layer with another layer of dipped savoiardi biscuits
9. Spread with another layer of mascarpone mix
10. Refrigerate for at least 2 hours
11. Grate chocolate on top of the Tiramisu before serving
12. Dust lightly with cocoa powder using a sieve and serve.

Variations:
Cut out individual circles from sponge and layer as above in a glass serving dish.