Tag Archives: Wonton wraper

Salmon and Avocado Bites

15 Jun

S&A 1 The English summer has hit and the weather has been about as lovely as you could hope for in England with long warm evenings that call for . . . nay DEMAND . . . drinks and nibbles in the back yard. Now that the BH and I finally have a back yard worth speaking of that’s where I want to spend my time.  So the search for yummy nibbles that takes no time a all to prepare (who wants to spend time in the kitchen when you can be enjoying the sunshine) is on all over again, but I think I have a winner with this one.

SnA INGTo start take:

  • a packet of wonton skins (you can pick these up at any oriental grocer)
  • Cooked smoked salmon
  • an avocado
  • one or two spring onions (to taste)
  • Olive oil (and toasted sesame oil optional, again to taste)
  • Yuzu juice
  • Salt and pepper (to taste)

I have very recently discovered Yuzu juice   (thank you Waitrose) and I am more than a little in love.  Its tartness cuts right through the richness of both the salmon and the avocado without being too sharp and it adds a really nice oriental touch to the dish.

SnA WontonIn keeping with the oriental (ish) theme of these little yummies,  I decided to put the filling into wonton cups and not pastry cups.  This worked out really nicely as the wonton wrappers did not go soggy even though they were filled about two hours before serving. Heat your oven to 180°C .  Then brush a muffin tray with olive oil and then push the wonton wrappers into the tray to form little cups. Brush the pasty with a little more oil.

SnA WT crispPlace these in the oven and cook for about 8 to 10 minutes.  Keep an eye on these as they burn very easily.  If  you can’t find wonton wrappers or if you’re just feeling that industrious, check out Kitchen Simplicity’s blog on how to make them yourself here.

SnA Spring OnionWhile the wontons are browning,  make your filling.  Finely chop a spring onion, or two if you really like onions, and place in a bowl.

SnA AvoCube your avocado.  I’m going to let you in on a little secret.  If you want to know the best way to open, remove the pit and cube your avo, pay attention.  Take your sharpest knife and cut down until you reach the pit.  Then turn the avo keeping the knife touching the pit until the knife meets up with the original cut.  Put the knife down.  You should have a complete line running around the avo.  Take a side in each hand and twist and pull which should leave you with half avo in each hand.  Then take your knife and with some force,  but not too much, hit the pit.  Give the side of the avo with the pit in it a gentle squeeze and pull out the pit with the knife.  Now with the skin still on and not cutting through the skin, cut the flesh of the avo into cubes.  Then grab a spoon and scope the avo on top of the onion.

SnA FillingFlake the salmon with a fork and add to the avo and onion and then toss with a 50:50 mix of yuzu and olive oil.  You could substitute some of the oil with a little sesame seed oil for an extra flavour kick. Add salt and pepper to taste . To be fair at this point if you just wanted to eat this as a salad, no one would blame you.

SnA ReadyOr,  you could of course, take the filling and and add it to the wonton cups and sprinkle on a few sesame seeds to up the impressiveness of the dish.  I hope you and  your guests enjoy.

Chili Beef Wonton Cups

13 Aug

So I was watching Masterchef USA last night.  Yes,  I confess that while I eschew reality TV as a whole, I make exceptions for Masterchef and the Great British Bake Off.   I mean who among us food bloggers doesn’t secretly dream of winning one or the other?  Honestly?  So while watching,  the contestants were given a MASSIVE bowl of mince, or ground beef if you prefer, and told to come up with a dish that wasn’t a hamburger.  An amazing challenge when you consider just how much you can do with it.  Now the best part about watching shows like this is that they challenge you just a little bit.   They make you ask yourself, “What would I do?”  Which I love, because it’s so easy to become complacent in the kitchen.   Anyway, this is what I would have made.  Simple enough to be fail-safe,  tasty and hopefully unique enough to make an impact.  BH has nicknamed them Wanton Delights.

To make 18 chili beef wonton cups take:

  • 18 Wonton Wrappers
  • 400 gms of mince
  • 3-4 spring onions (sliced)
  • 2 large red chillies (sliced)
  • 1 piece of ginger about the size of your thumb (pealed and grated)
  • 2 cloves of garlic (finely chopped)
  • basil to taste (Thai basil if you can find it)
  • 2 tsp of corn flour
  • 3 Tbs of soy sauce

Preheat the oven to 180 °C.  Then heat a little oil in a wok or frying pan and add your aromatics; spring onion, garlic, chili and ginger.  I LOVE  the smell of Chinese aromatics!  Allow to cook for a minute or two and then add your mince.  Cook until the mince is cooked through.  Add your corn flour to the soy sauce and mix to dissolve.  Add the soy sauce – corn flour mix to the mince and continue to cook for a few minutes until the mixture resembles the one in the picture below.  Finely slice the basil and add to the dish for the last minute of cooking.  You don’t want to loose the flavour of the basil by adding it too soon.

Brush the bottom and sides of a muffin pan with olive oil and press the wonton wrappers into the bottom to form cups.

Brush the wrappers with a little more olive oil and place in the preheated oven for 5-7 minutes until brown and crispy.  Keep a close eye on them as they can burn very easily.

Hmmmm, crisp and gorgeously golden.   Allow to cool slightly then remove from the muffin tin and fill with the chili beef mixture.  Garnish with a slice of raw chili  and a sprinkle of spring onion.

oh.four.one.

the port elizabeth blogger

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