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Prawn Dumplings Recipe


If I ever decide to open a restaurant, dumplings would feature prominently on the menu. There is something incredibly satisfying about making dumplings and eating them is even more gratifying. So expect to find not just one dumpling recipe in this cookbook.

 

Makes about 60

 

60 WONTON WRAPPERS

FILLING
300g raw prawn meat, finely chopped
100g white or savoy cabbage, finely shredded
1 medium carrot, finely shredded
1 cup chopped English spinach
2 large cloves garlic, peeled and coarsely grated
20g ginger, peeled and coarsely grated
2 large stalks spring onions, finely chopped
2 tablespoons finely chopped coriander leaves and stems
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
1 teaspoon cracked white pepper
2 teaspoons cornflour

DRESSING
2 tablespoons dark soy sauce
4 tablespoons Chinkiang black
vinegar
2 tablespoons light soy sauce
2 tablespoons water
2 teaspoons sesame oil
2 teaspoons chilli oil
4 teaspoons raw sugar
¾ teaspoon Szechuan pepper
1-2 large red chilli, finely diced
2 rounded tablespoons finely
sliced coriander stems and roots
3-4 spring onion stalks, finely sliced

TOPPING
Black Bean XO Sauce
1-2 spring onion stalks, finely chopped
Crispy shallots

 

METHOD

Microwave the shredded the cabbage for one minute, then squeeze out as much of the moisture as possible between your palms. Do the same for the carrot and English spinach.

Place all the ingredients for the filling in a large glass bowl and mix until well combined. I find it easiest to use a large fork to stir, followed by a spoon to finish off the mixing. This will ensure you don’t compress and mush up the mixture too much.
For the dressing, mix all its ingredients in a glass jar. This can be made a few days in advance and stored in the fridge for up to a week or two.

To wrap a dumpling, place one teaspoon of the filling in the middle of a wonton wrapper. Dab the edges of half the wrapper with water, then fold the wrapper over the filling to make a triangle. Seal the dumpling by gently pressing outwards from the filling to the edges to ensure that there are no air pockets.

Hold the dumpling with the long side of the triangle away from you and bring the two sealed edges of the wrapper to the bottom. Secure by putting a tiny bit of water on one of the edges, overlapping with the other, and pressing gently. Repeat with all the filling and wrappers.

Bring a medium to large saucepan of water to the boil. Poach the dumplings a bunch at a time, taking care not to overcrowd the saucepan. The dumplings will float when they are cooked. Remove with a slotted spoon and place in individual bowls or a large plate. Sprinkle over the black vinegar chilli dressing, a dollop of my Black Bean XO Sauce (recipe in book) and scatter with chopped spring onions and crispy shallots.

 

Recipe from Cook & Feast by Audra Morrice (Landmark Books, $39.99)

 


 

Coco Munch Coco Crackles Recipe


A healthier twist on an old favourite, this Coco Crackles recipe uses Blue Frog’s latest release, Coco Munch. It tastes ridiculously good and contains 60 percent less sugar than market competitors.

 

Preparation Time: 10 minutes Ready in: 40 minutes

 

 

INGREDIENTS

3 cups Coco Munch
170g coconut oil
1 cup desiccated coconut
12 pieces dark chocolate
1/2 cup pumpkin seeds
Freeze-dried raspberries (crushed a little)

 

METHOD

  1. Melt the coconut oil in a saucepan. Mix Coco Munch, desiccated coconut and pumpkin seeds together in a bowl, add melted coconut oil and mix well. Spoon the mixture into patty cake papers.

  2. Melt dark chocolate in the microwave until runny. Drizzle half a teaspoon on top of each crackle cake and then decorate with freeze dried raspberries (or any toppings of your fancy).

  3. Refrigerate until set (30 minutes) and enjoy!

 


 

Chilli Pork Fried Noodles Recipe


Like a little spice in your life? Try these Chilli Pork Fried Noodles – a wholesome, healthy dish packing a seriously palatable punch!

 

Preparation Time: 30 minutes | Cooking Time: 15 minutes | Serves 4

 

INGREDIENTS

1 large packet fine dried egg noodles
400g NZ pork fillet or steaks, finely sliced
4 tbsp light soy sauce
4 tbsp Shaoxing wine (Chinese rice wine)
1 tbsp cornflour

To fry
3 tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced

Veggies
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced

To season
2 tbsp light soy sauce
2 tbsp kecap manis (sweet thick soy sauce)
2 tsp sesame oil

 

METHOD

  1. To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
  2. In a bowl, mix together the light soy sauce, the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
  3. Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
  4. Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
  5. Season with salt and serve on a plate or in a bowl.

Recipe and image supplied by NZ Pork


 

Raw Vegan Berry Cheesecake Recipe


Raw, vegan, gluten-free and naturally sweetened cheesecake needn’t be bland or boring. This recipe ticks all the delicious boxes.

 

 

INGREDIENTS

Crust
1/2 cup almonds
10 Medjool dates, pitted
2 tbsp coconut oil

Filling
1 cup cashews
2 cups strawberries
3 tbsp fresh lemon juice
1/8 tsp vanilla
4 tbsp coconut oil

 

METHOD

  1. To make the crust
    The night before you start baking, put the cashews in a bowl and fill it with water until they are just covered. Leave them to soak overnight.
  2. The following day when you’re ready to start baking, place the almonds in a blender and pulse until they are coarsely ground.
  3. Add the dates and coconut oil in the blender with the almonds and continue to pulse until the mixtures starts coming together, forming a ball.
  4. Press the resulting crust mixture into a bottom of an 18cm cake tin and place it in the freezer to chill while you make the filling.
  5. To make the filling
    Drain and rinse the cashews before placing them in a clean blender with the remaining ingredients and pulse until the filling mixture is smooth and silky.
  6. Pour the filling over the crust, cover the tin with Glad Wrap and place it back in the freezer overnight – or for at least four hours to ensure it has set.

 


 

Coconut Bliss Balls Recipe


Coconut Bliss Balls are a seriously tasty way to pack some nutritional punch into your diet. Roll them in coconut, coat them in crumbled nuts, drizzle them with dark chocolate, or add some dried cranberries – this is the recipe to memorise, glamorise and keep in mind for whenever you need something tasty and healthy in your culinary arsenal.

 

 

INGREDIENTS

1 cup almonds
1 cup Medjool dates
2 tablespoon raw cacao powder
1/2 cup unsweetened shredded coconut
1 teaspoon maple syrup
1 pinch ground cinnamon
1 pinch sea salt
1/4 cup coconut oil

 

DIRECTIONS

  1. Blend the almonds until they are fine and flour-like in texture. Add the dates and blend until the mixture is creamy or starts forming into a ball. Add in coconut oil gradually.
  2. Add the raw cacao powder, unsweetened shredded coconut and maple syrup, ground cinnamon and sea salt, then pulse until creamy. Roll the mixture into small little balls.
  3. Roll the balls in the extra unsweetened shredded coconut.
  4. Place the balls into a sealed tupperware in the freezer for 1 hour to set.
  5. Remove from freezer and set in fridge one hour before serving, or pack them straight from the freezer into your lunch box!
  6. Enjoy!

 


 

Chocolate Brioche Buns – Recipe


 

Preparation and cook time: 80 minutes | Serves: 12 medium sized buns

 

INGREDIENTS

For the dough:
400ml milk
110g butter
3 tsp active dried yeast
110g caster sugar
750g plain flour
1/2 tsp salt
2 tsp ground cardamom
1 large free-range egg, beaten

For the filling:
50g softened butter
50g caster sugar
200g dark Lindt chocolate, finely grated
Additional melted chocolate or chocolate sauce for serving

 

METHOD

  1. Preheat the oven to 180°C.

  2. Melt the butter in a large pot gently over a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the yeast, whisking to incorporate.

  3. Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon, mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about six minutes until smooth and elastic. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered with plastic wrap and a towel and let it rise for 45 minutes in a warm dark place.

  4. To prepare the filling: In a bowl, beat the butter and sugar together until you have a smooth paste.

  5. When the dough has risen, punch it down in the bowl, then roll it out on a floured benchtop into a large rectangle about 3mm thick. Spread the filling over this, leaving a 1cm space along the far end. Sprinkle with the chopped chocolate.

  6. Roll up from the long end until you have a long tube of batter. Cut the tube into 5cm-thick portions. Place lengthways onto a baking sheet lined with parchment paper and press down slightly, making the shape of a Danish.

  7. Place the buns on a baking sheet lined with parchment paper, cover with plastic wrap and allow to rise again until the buns have doubled in size. Brush with the beaten egg and then bake the buns in the oven for about 15 minutes or until they turn golden brown.

  8. Serve with melted chocolate or drizzled with chocolate sauce. The buns are divine when consumed while still warm from the oven, with a scoop of icecream for pudding.

 


 

Prosciutto, Ricotta & Honey Pizza – Recipe


Straight out of Taranaki, Egmont Honey is a family business that’s appropriately named after the towering mountain that overlooks the entire region. After years of successfully exporting its Manuka to the world, they decided to share the honey love with fellow Kiwis. Now available in Countdown Supermarkets, Egmont Honey has two extremely popular varieties on offer – a delicious Lemon ‘N Honey and a Raw Honey.

 

 

Try this delicious pizza recipe from In Rhi’s Pantry with Raw Honey generously drizzled all over it.

 

INGREDIENTS

1 cup warm water
1 tsp sugar
1 tsp instant yeast
2 ½ cups high grade/bread flour
1 tsp salt
Olive oil
⅓ cup tomato passata
1 tsp mixed herbs
1 cup mozzarella
¼ cup ricotta
1 cup fresh rocket
40g prosciutto
1 tbsp Egmont Honey Raw Honey, warmed
Fresh thyme to garnish

 

METHOD

  1. In a bowl, combine the warm water, sugar and yeast. Leave to stand for 10 minutes.

  2. Mix the flour and salt into the yeast mixture, then turn out onto a clean floured work surface and knead for 10 minutes. Place into an oiled bowl, cover, and leave to rest for 30 minutes.

  3. Cut the dough in half, and roll out into two 1cm thick circles. Place onto greased trays.

  4. Bake in an oven, preheated to 220 degrees, for 15 minutes, then carefully remove from the oven and spread the bases with the tomato passata and sprinkle with mixed herbs. Season and top evenly with the mozzarella cheese. Return to the oven for a further 20 minutes or until the base is golden and the cheese has melted.

  5. Dollop the ricotta over the pizzas, sprinkle over the rocket and top with the prosciutto. Drizzle over the warmed Egmont honey, season and garnish with thyme leaves. Serve immediately!

 


 

Lemon, Honey & Almond Loaf – Recipe


Straight out of Taranaki, Egmont Honey is a family business that’s appropriately named after the towering mountain that overlooks the entire region. After years of successfully exporting its Manuka to the world, they decided to share the honey love with fellow Kiwis. Now available in Countdown Supermarkets, Egmont Honey has two extremely popular varieties on offer – a delicious Lemon ‘N Honey and a Raw Honey.

 

 

Try this deliciously bold and moist loaf by My Weekend Table Blog, made with almonds, whole lemons and sweetened with Egmont Honey’s Raw Honey.

 

INGREDIENTS 

2 lemons
½ cup Egmont Raw Honey, plus extra to serve
3 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tbsp baking powder
1 ½ cups ground almonds

 

TO SERVE

2 tbsp Egmont Raw Honey
1 tbsp coconut oil
Juice of a lemon
2 tbsp pistachio nuts, chopped

 

INSTRUCTIONS

  1. Place lemons in a medium pot filled with water. Bring to a boil then reduce heat and simmer for 1.5 hours. Drain and cool. (This can be done a couple of days before if you wish.)
  2. Preheat oven to 180°C then grease and line a loaf tin.
  3. Roughly chop cooked lemons, removing seeds, then place in a food processor and blend to a pulp. Add honey, eggs, vanilla and coconut oil. Process until well combined. Add baking powder and almond meal and pulse until just combined.
  4. Pour into your prepared loaf tin and bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and poke a few holes in the loaf. Melt together honey, coconut oil and lemon juice and drizzle over loaf while warm. Cool for 20 minutes then turn out onto a wire rack.
  5. Slice extra lemons in you wish and sprinkle with pistachio nuts.

 

Pumpkin Soup with Garlic Croutons – Recipe


It’s a comfort food time of year, but that doesn’t mean you need to eschew health. Here’s a simple winter soup bursting with flavour – and veges!

 

 

INGREDIENTS 

For the soup
2 tablespoons olive oil
500g pumpkin, diced
1 medium potato, peeled and diced
1 head of corn
1 medium tomato, chopped
1 onion, diced
1 leek, diced
1 bay leaf
4 cups water
1/4 cup coriander or parsley
Salt and pepper to taste

For the garlic croutons
2 cups diced bread
1 clove of garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
A pinch of black pepper
A pinch of thyme

 

INSTRUCTIONS  

Soup
1. Coat the bottom of a large saucepan with the oil and add onions and the bay leaf. Cook on low heat.

2. When the onions are golden in colour, add the diced potatoes, leek and pumpkin. Turn the stove to medium and stir. Add the corn kernels and chopped tomatoes.

3. Cover the pot and cook the vegetables for 20 minutes. Keep an eye on the pot to ensure vegetables don’t scorch. When they are soft, add the water and stir. Cook for half an hour on low heat.

4. Season with salt and pepper to taste. Add the chopped cilantro or parsley and cook for another 5 minutes.

5. Serve as is, or blend to choice. Drizzle with cream and sprinkle with pumpkin seeds.

Croutons
1. In a frying pan, melt the butter together with the olive oil. Add the garlic and allow it to infuse in the butter/oil mixture, over the lowest possible heat for 15 minutes, ensuring the garlic doesn’t burn.

2. Add the salt and pepper and thyme, then stir.

3. Dribble the garlic butter through the diced bread, mixing gently. Bake the coated croutons in a hot oven for 20 minutes, turning them over twice.

 


 

Berry Meringue Roulade


This delicious berry meringue roulade is a culinary showstopper that looks far more complex than it is to create, so you can wow your dinner guests. Leftovers will last in the fridge for up to three days – not that we can guarantee there will be any!

 

 

INGREDIENTS

5 (room temp) egg whites
2/3 cup caster sugar
3 teaspoons cornflour
600g fresh mixed berries
2/3 cup mascarpone cheese
2/3 cup thickened cream
Icing sugar mixture for serving
Extra berries for serving

 

METHOD

1. Preheat oven to 190°C. Grease and line a 2cm-deep, 25cm x 38cm baking tray with baking paper, allowing a 3cm overhang at each of the long ends.

2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add 1/2 cup of sugar gradually, beating well during the gradual addition until sugar has dissolved. Sift cornflour over egg mixture and fold into the egg mixture until just combined, using a spatula.

3. Spread meringue over prepared tray. Bake for 12 minutes or until just firm and pale golden.

4. Meanwhile, place a 40cm piece of baking paper on the bench top. Sprinkle with the remaining sugar. Carefully turn the meringue onto the paper. Remove lining from the meringue and allow it to cool.

5. Place one-third of the berries in a bowl and roughly mash them with a fork, before setting them aside. Whisk the mascarpone and cream in a bowl until soft peaks form, then add mashed berries and gently swirl them through the cream and mascarpone mixture.

6. Spread the berry mixture over the meringue, leaving a 1cm space on each of the sides. Starting from one of the short ends, roll up the meringue using paper, to form a Swiss roll. Wrap the paper firmly around the roll to secure it.

7. Place the roll seamside down on a tray and refrigerate for two hours or until well chilled.

8. Remove the baking paper from the roll and top the roll with some remaining berries for decoration, before dusting with icing sugar.