Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC. Please check the Leisure Guide to register for others. Loads of fun. Bran Adams, Education Coordinator at the Assiniboine Park Conservancy will lead the discussion on the plant life represented in the recipes and MLCC Product Consultant Jody will present beverage pairings.
Last week it was too hectic to take photos. I hope that I can get some photos tomorrow.
1. Crab Rangoon
1
clove garlic, minced
1
(8 ounce) package cream cheese
1
(6 ounce) can crabmeat, drained and flaked
2
green onions with tops, thinly sliced
2
teaspoons Worcestershire sauce
1/2
teaspoon light soy sauce
48
wonton wrappers
Preheat
an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with
cooking spray.
Combine
garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce
in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at
a time. Place 1 teaspoon of filling onto the center of each wonton skin.
Moisten the edges with water and fold the wonton skin diagonally to form a
triangle, pressing edges to seal. Moisten one of the bottom corners. Create a
crown by pulling both bottom corners together and sealing. Arrange the rangoon
on the baking sheet and lightly spray with cooking spray.
Bake
in the preheated oven until golden brown, 12 to 15 minutes.
2. Salad wraps with peanut sauce
SERVES
4-6 as an appetizer
1
pkg. small, round rice wrappers (dried)
1
to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold
water, drained
3/4
to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or
turkey, cut into matchsticks
1-2
cups bean sprouts
½
cup fresh Thai basil or sweet basil, roughly chopped
½
cup fresh coriander, roughly chopped
¼
cup shredded carrot
3-4
spring onions, cut into matchstick pieces
2
Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
1
Tbsp. rice vinegar
1
Tbsp.fish sauce (use black vinegar if vegetarian
1
tsp. brown sugar
Optional:
TAMARIND DIPPING SAUCE:
½
cup water
2
tsp. sugar
1
Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
1
Tbsp. fish sauce OR vegetarian black vinegar
1
heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
1
clove garlic, minced
1
green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne
pepper
Peanut
Dipping Sauce
2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier
satay)
1.
Set rice wrappers aside. In a
cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
2.
Place all other ingredients for
the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over.
Toss to mix.
3.
Fill a large bowl with hot water
(but not boiling, as you’ll be dipping your fingers into it). Start by
submerging one wrapper into the water. It should soften after 30 seconds.
4.
Remove the wrapper and place on a
clean surface. Add another wrapper to the hot water as you fill and roll the
first one.
5.
Place a heaping tablespoon of
roll ingredients toward the bottom of the wrapper. Spread out the ingredients
horizontally (in the shape of a fresh roll).
6.
Fold the sides of the wrapper
over the ingredients, then bring up the bottom. Tuck the bottom around the
ingrdients and roll to the top of the wrapper.
7.
To serve, place your platter or
bowl of rolls on the table along with the dipping sauce. Eat with your fingers
and lots of napkins. Enjoy!
To make the Tamarind Dipping Sauce
(optional): simply mix all dipping sauce ingredients together
in a saucepan and heat.
When near boiling, reduce heat to low, stirring
until sauce thickens.
Taste for saltiness, spiciness, and sweetness,
adding more fish sauce (instead of salt), more sugar, or more chili as desired.
Note: the sauce can be served warm or cold. With
fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)
3. Pork Satay
1
lb pork shoulder or butt in slices
2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)
Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and
pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator
for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick
skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.
Enjoy!
* Traditional recipe for pork, chicken, or beef satay.
3. Thai
Coconut Curry (serves 2-4)
4 boneless skinless chicken thighs
½ tin “Lite” coconut milk
2-3 tbs yellow curry paste, to desired heat (yellow curry paste does not
contain any shrimp)
1 tbs grated ginger
1 tbs grated lemon grass
1 tsp sugar (optional)
splash Mirin
3-5 Kefir Lime leaves
drizzle olive oil
salt, to taste
Mix the last 9 ingredients in a bowl and add chicken thighs. Marinate for a few
hours. Place on a hot grill, turning for grill marks at two minutes, and
flipping over at four minutes. Repeat for grill marks at the next two minutes.
Serving suggestion: Place rested
cooked chicken on a toasted or warmed flatbread such as naan or pita. Add
favourite grilled vegetables and wrap up. Wrap again in foil and place in an
insulated bag or enjoy cold.
* These ingredients can be found at most Asian specialty stores such as Sun Wah
and Oriental Market on King St. or Young’s Market on William and on McPhilips.
For an elegant entrée presentation, try using a stem of fresh lemon grass as a
skewer before grilling or frying.
