I've had a couple recipes I've been wanting to make and I made them yesterday for a kind of appy brunch - with champagne, of course. Both were very good! and the things you can do with each recipe would be amazing!!
First off, a friend from another forum, Gina from China, posted this recipe a while back -
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
GOLDEN UFOS
24 pcs egg wanton skin
150 g minced pork (5 oz.)
1 tbsp spring onions (chopped)
12 pcs prawn (devein -- shells removed)
5 pcs water chestnuts (chopped into fine cubes)
1/2 tsp salt
1/4 tsp ground white pepper
2 tablespoons beaten egg
1 tablespoon cornflour
remaining beaten egg to be used as 'glue'
Method
1. Mix all the ingredients together in a bowl except the wanton skin.
2. Add a tablespoon of fillings in the center of the wanton skin.
3. brush all around the sides with beaten egg.
4. Place another piece of wanton skin on top to seal.
5. Deep fry in hot wok of oil till it turns golden brown.
6. Serve hot, immediately with your favourite dipping sauces
* Best to go with Sweet chilli or Salad Cream
To reheat, just pop it in a toaster oven for 5 mins.
Description:
"Gina/kitchencapers"
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and the second one was to use up the leftovers of the Butternut Risotto from the other nite - these little goodies are so good. And all we did was sprinkle a little salt over them.....
http://i3.photobucket.com/albums/y72/cjd...OOKING.jpg
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
BUTTERNUT SQUASH RISOTTO GRIDDLE CAKES
2 cups leftover Risotto with Butternut squash
2 large eggs, separated
3 Tablespoons all-purpose flour
1 teaspoon fresh thyme, chopped
2 ounces Fontina cheese, grated, about 1/2 cup
1/2 ounce Parmesan cheese, grated, 2 to 3 tablespoons
Salt & pepper
Vegetable oil for pan
(I added toasted pine nuts for the original risotto and they were so tastey in the griddle cakes, I'll add more to the cakes next time)
Place the risotto in a large bowl and combine with the egg yolks, flour, thyme, and cheeses.
In a separate bowl, beat the egg whites with a pinch of salt till soft peaks are formed.
Gently fold the whites into the mixture and taste for salt and pepper.
Heat a well oiled skillet or griddle* over medium-high heat, and spoon the batter on, allowing about 1/4 cup per cake.
Cook for 3 to 4 minutes on each side, till the cakes are golden and puffed.
Add fresh oil to the pan between batches of cakes.
*My note: I used my cast iron griddle (which is smooooooth!!) and just sprayed with cooking spray once - it did not need any more between batches of cakes.
Description:
"Everyday Greens"
Yield:
"12 cakes"
- - - - - - - - - - - - - - - - - - -
It's so fun to be able to post pictures too!! What a great way to remember different dishes.
First off, a friend from another forum, Gina from China, posted this recipe a while back -
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
GOLDEN UFOS
24 pcs egg wanton skin
150 g minced pork (5 oz.)
1 tbsp spring onions (chopped)
12 pcs prawn (devein -- shells removed)
5 pcs water chestnuts (chopped into fine cubes)
1/2 tsp salt
1/4 tsp ground white pepper
2 tablespoons beaten egg
1 tablespoon cornflour
remaining beaten egg to be used as 'glue'
Method
1. Mix all the ingredients together in a bowl except the wanton skin.
2. Add a tablespoon of fillings in the center of the wanton skin.
3. brush all around the sides with beaten egg.
4. Place another piece of wanton skin on top to seal.
5. Deep fry in hot wok of oil till it turns golden brown.
6. Serve hot, immediately with your favourite dipping sauces
* Best to go with Sweet chilli or Salad Cream
To reheat, just pop it in a toaster oven for 5 mins.
Description:
"Gina/kitchencapers"
---------
and the second one was to use up the leftovers of the Butternut Risotto from the other nite - these little goodies are so good. And all we did was sprinkle a little salt over them.....
http://i3.photobucket.com/albums/y72/cjd...OOKING.jpg
http://i3.photobucket.com/albums/y72/cjd...PLATED.jpg
BUTTERNUT SQUASH RISOTTO GRIDDLE CAKES
2 cups leftover Risotto with Butternut squash
2 large eggs, separated
3 Tablespoons all-purpose flour
1 teaspoon fresh thyme, chopped
2 ounces Fontina cheese, grated, about 1/2 cup
1/2 ounce Parmesan cheese, grated, 2 to 3 tablespoons
Salt & pepper
Vegetable oil for pan
(I added toasted pine nuts for the original risotto and they were so tastey in the griddle cakes, I'll add more to the cakes next time)
Place the risotto in a large bowl and combine with the egg yolks, flour, thyme, and cheeses.
In a separate bowl, beat the egg whites with a pinch of salt till soft peaks are formed.
Gently fold the whites into the mixture and taste for salt and pepper.
Heat a well oiled skillet or griddle* over medium-high heat, and spoon the batter on, allowing about 1/4 cup per cake.
Cook for 3 to 4 minutes on each side, till the cakes are golden and puffed.
Add fresh oil to the pan between batches of cakes.
*My note: I used my cast iron griddle (which is smooooooth!!) and just sprayed with cooking spray once - it did not need any more between batches of cakes.
Description:
"Everyday Greens"
Yield:
"12 cakes"
- - - - - - - - - - - - - - - - - - -
It's so fun to be able to post pictures too!! What a great way to remember different dishes.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com