I am currently part of a few blog challenges, which keeps me rather busy, so I thought I would share what I have been up to.
This challenge is called Freshly Blogged – Frozen Assets.
We were given this…
My inspiration behind this challenge was Chanukkah.
Chanukkah came straight to mind when I saw the list of ingredients for this challenge. Memories of making latkes with the kids, during their Chanukkah celebrations, flooded back. Chanukkah is a Jewish holiday, known as the Festival of Lights / Feast of Dedication, where fried foods are eaten to honour the commemoration of the miracle of the oil burning for 8 days in the menorah, which was only suppose to burn for 1 day.
This is a time for family and friends to gather and share special times together whether cooking the dishes or enjoying them around the dinner table.
I love versatility, and this dish lends itself to it. Present these latkes at your dinner party as a canapé; or serve it at the beginning of a heavy wintery meal, or enjoy as a light lunchtime dish with a glass of Chenin Blanc.
Thai Vegetable Latkes with Citrus Phyllo Crisps & Pineapple-Orange Emulsion
Serves 6 – 8
2 packets (500g each) Findus Wok Thai vegetables
½ roll (500g) PnP Phyllo Pastry
6 tsp PnP Cook Additions crushed Garlic, Ginger & Dhania paste
1 pkt PnP 2-minute Noodles – Thai Sweet Chilli Flavour
1 fresh pineapple
4 tbsp sugar
2 tsp coarse salt
1.5 tsp freshly ground black pepper
½ cup olive oil
½ cup vegetable oil
5 tbsp self raising flour
Small bowl of seasoning (salt & pepper)
Small bowl of sugar
Small bowl of olive oil
Preheat the oven to 200°C
Zest the orange and squeeze out the juice, keeping some of the pulp too.
Peel and slice half the pineapple into thin rings, removing the core. Slice the other half into thick chunks.
Mix sugar and water together, with the zest of the orange in a small saucepan. Place over medium heat and let cook until a thick syrup is formed. Remove from heat.
On a dry surface, lay out a layer of phyllo pastry, brush the syrup over and place another layer on top. Repeat twice. Using a sharp knife, cut triangle shaped crisps, place on baking tray and bake for 5 – 7 minutes, just until golden brown. Before plating, brush the crisps with the orange glaze. Make as many crisp as you want as these are nice to snack on.
Place the frozen vegetables in a colander and pour a litre of boiling water over. Set aside and let the water drain.
Place the noodles in a mixing bowl, pour 2 cups of boiling water over the noodles, cover with cling wrap and set aside for about 3 – 4 minutes. Drain and sprinkle the Thai sweet chilli seasoning over the noodles.
Mix the noodles and vegetables together, with the garlic, ginger and dhania paste, add salt & pepper (season to taste), add half the orange juice and half the pulp. Set aside.
In a small pot, over a medium heat, add the olive oil and vegetable oil. Heat until the oil reaches 180°C.
While the oil is heating, add the pineapple chunks and left over orange juice into a blender, season and add 2 tbsp olive oil, 2 tbsp sugar and a dash of the liquid from the garlic, ginger and dhania paste. Blitz until smooth. Set aside.
Using the vegetable and noodle mixture, a heaped tablespoon at a time, roll into balls; gently drop into the hot oil, careful not to splash yourself. Repeat with a few more balls at a time, careful not to overcrowd the pot. Work gentle with the balls, they are delicate. Cook until golden brown (about 7 – 10 minutes depending on size)
Brush a little olive oil over the pine apple pieces and grill, I used a skillet as I love char grilled look and flavour.
If you like this recipe and wish to vote, please follow this link – PnP Freshly Blogged.
Please note this challenge was sponsored by Findus in conjunction with Pick N Pay for the Freshly Blogged Bloggers Challenge..