Creamy mushroom and thyme vol-au-vents

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Recipes

 

Ingredients

15ml (1 tbsp) olive oil
30ml (2 tbsp) butter
250g mixed mushrooms roughly chopped
2 garlic cloves, chopped
15ml (1 tbsp) fresh thyme leaves, plus extra to serve
5ml (1 tsp) fresh rosemary, chopped
45ml (3 tbsp) port
125ml (½ cup) fresh cream
30ml (2 tbsp) Parmesan, grated
salt and freshly ground black pepper, to taste

  • Heat the oil and butter in a large frying pan over high heat. Add the mushrooms and sauté for 3 minutes. Add the garlic, thyme, rosemary and brandy. Fry for a further 1 minute.
  • Add the cream and Parmesan and cook for 1 minute until thickened slightly. Remove from the heat and season well.
  • Spoon the filling into the vol-au-vent cases and scatter with the extra thyme before serving.

 

Crab and Corn Vol-au-vents

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Recipes

 

Ingredients

250g block PHILADELPHIA Cream Cheese, softened
170g canned crab meat, drained
170g canned prawns, drained
310g canned corn kernels, drained
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
Salt and pepper, to taste
6 large vol au vents
1/4 cup grated tasty cheese

  • Combine Philly with crab meat, corn, chives, parsley, salt and pepper.
  • Spoon into vol-au-vent cases. Top with cheddar cheese.
  • Bake for 20 minutes at 180°C or until lightly browned. Serve warm with salad greens.

Prawn Wontons

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Recipes

 

Ingredients

340 g shelled prawns
5 g ginger
1/3 teaspoon salt
1/3 teaspoon chicken stock
Pinch of sugar
Pinch of pepper
1 tsp sesame oil
1 tsp starch
Wonton wrappers

  • Chop and mix all 8 ingredients well.
  • Moisten the edges of the wonton wrapper by lightly dabbing it with water. Keep a small bowl of water on hand to re-wet the edges if needed.
  • Place about 1 teaspoon of uncooked filling in the centre of the wonton wrapper. Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use your thumbs to push down on the edges of the filling to make sure it stays centred in the middle.
  • Keeping your thumbs in place, fold the wonton wrapper over one more time. Push the corners up and hold each corner in place between your thumb and index finger. Bring the two corners together so that one overlaps the other. Press together to seal.
  • Steam the wontons for 4-5 minutes or alternatively boil for a short time until they float to the top.
  • Drain the wontons and add them to the hot oil, a few at a time, sliding them in carefully. Deep fry the wontons for 2 minutes in batches until they are golden brown, turning to make sure they brown evenly.
  • Drain on paper towels or a tempura rack  and serve wontons with sweet & sour sauce

 

HINT: Double the ingredients and freeze half after steaming to fry again another day.