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Hello readers. Been quiet here I know. So I have decided to do something about it. I entered a competition that will inspire me to blog at least once a week.

I need your help though. To continue in the competition and to win awesome prizes I need your votes. So below is my recipe for week 1 and if you like it please head over to Freshly Blogged and vote for me.

Thank you in advance. (oh and please excuse the blurry photo, I was rushed)

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Inspiration behind this recipe: I love cooking the type of food that I like to call Homemade Gourmet: food that looks complicated, tastes amazing and that every home cook can put together. The challenge ingredients really lent themselves to an Oriental-style dish and with a little bit of imagination, a little ingredient swapping and some fun in the kitchen, this recipe was born. The great thing is that the parcels can be made in any shape so the whole family can get involved; and baking them means this dish is a really healthy main meal or something different to put on the side. For those who like it, a kick of some chilli in the glaze would work really well.

Ingredients

For the parcels:

1 Tbsp vegetable oil
2 Tbsp PnP cook additions crushed garlic, ginger and dhania paste
2 packets (500g each) Findus Wok Thai vegetables
Half tin coconut cream
1 sheet (500g) PnP phyllo pastry
3 quarters packet PnP 2-minute noodles
1 egg

For the glaze:

1 juice of orange
Equal amount of water to juice
3 tsp sugar
1 tsp PnP cook additions crushed garlic, ginger and dhania paste
2.5ml tsp salt

Added garnish:

Quarter packet PnP 2-minute noodles, toasted in the oven

For the parcels:

Before you start anything, pop a small plate or saucer in the freezer.

Preheat the oven to 180 degrees.

Start off by heating the oil in a large pan or wok. When hot, carefully put in the PnP paste and stir-fry until it lightens in colour. Then immediately add the Findus vegetables. Stir-fry for about 2 minutes and add coconut cream. When the cream starts to bubble, break the 2-minute noodles into the wok and stir. Bring down the heat to a simmer. Once the coconut cream has been soaked up by the vegetables and the noodles, turn off the heat and allow to cool slightly.

Using scissors, cut the PnP phyllo pastry into strips. Separate each strip and place it down on a flat surface. Place some of the stir-fry into the bottom corner of the pastry and fold that corner over to form a triangle. Continue folding each corner down to the bottom of the strip then up to the top of the strip until you reach the end of the pastry. Place on a baking sheet. Repeat. Whisk the egg in a bowl and brush each parcel with egg. Place in the oven for 15-20 minutes, until golden brown with crispy edges.

For the glaze:

While the parcels are baking, juice your orange (hint: to get as much juice out, roll the orange while pressing down on it before slicing it). Put it in a small pot with equal amount of water, the sugar and the PnP paste. Bring to the boil; then lower the heat to a simmer. Once it has reduced about half way, add salt. Allow to simmer until you see the bubbles that form are large and take some time to pop. This is where your frozen plate comes in. Take it out and put a little bit of glaze on the plate. Wait a second and then run the spoon through it. If it makes a path and it takes a few second to run back together, your glaze is ready.

To garnish:

Once the parcels come out the oven, pop them on your serving dish, ladle the glaze over them and sprinkle the noodles on top. Serve fresh out the oven.

Download the recipe

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