Recipes
Pork and Spinach Steamed Dumplings
- 3 cups baby spinach (or silverbeet) leaves
- 175 g lean pork mince
- 70 g snow peas, shredded
- ½ c baby corn, diced
- 2 tsp finely grated ginger
- 1 clove crushed garlic
- 2 tsp soy sauce
- ½ teaspoon of honey
- 24 wanton wrappers
Wilt the spinach in hot water, cool and then squeeze out the excess moisture. Place the ingredients for the filling in a bowl and season with salt and pepper.
Layout your wonton wrappers on a clean surface and place two tsp of the mince mixture in the centre of each one. Using a pastry brush dampen the edges of the wrapper with water and fold them in half to enclose the filling.
Place the dumplings in a steamer lined with baking paper and cook for 6-7 minutes. Serve with extra soy and your choice of dipping sauces with some stir fried vegetables on the side. Delicious!
Baked Kumara with Roasted Garlic Butter
- 4 large orange kumara
- Olive oil
- Salt and freshly ground pepper
- 2 heads of garlic with the top third cut off
- 100 g butter
- 2 tbsp chopped parsley
Preheat the oven to 180 C. Cut the kumara in half lengthwise and brush them with olive oil. Place cut side up in a baking tray and season with salt and pepper. Place the garlic heads in the dish alongside and drizzle with a little oil. Pour a cup of water into the pan, cover and cook for 40 mins or until the kumara is tender. Cook uncovered for a further 10 mins.
Squeeze one head of garlic into a bowl and mix with the softened butter and parsley. Scratch the cut side of each kumara with a fork and then place dollops of the garlic butter on the top. (Use the other head of garlic to garnish the plate)