Candied Citrus Peel
- Peel from 6 oranges, lemons, limes, and/or grapefruit
- 900 g sugar
- 500 ml water
- superfinesugar for coating
Wash fruit well. Peel fruit, including white pith, which turns
translucent during cooking. Boil peel in plenty of water until
tender. Drain and boil again in fresh water for 20 min. Bring
the sugar and water to a boil, stirring constantly. Add peel and
simmer over a low heat, stirring to prevent burning, until the
syrup begins to thicken. Use a simmer pad if you have one. Remove
peel from saucepan with a pair of tongs and spread it on a tray
lined with wax paper. Leave the peel to cool and then dry it in
a low oven at 125°F (50°C). Roll the dry peel in superfine sugar.
Store in airtight jars in a cool place.
Devilled Snack Mix
Prep: 10 min Cooking: 20 min Makes 10 cups.
- 3 cups bite sized wheat cereal squares
- 3 cups bite sized corn cereal squares
- 3 plain rice cakes, in bite sized pieces
- 2 cups unsalted pretzel sticks
- 3 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 2 tsp each chilli powder, dry mustard
- 1/2 tsp garlic powder
Preheat oven to 180C (350F). Place cereal, rice cakes, and pretzel
sticks in 4L baking pan and stir to mix. In a small bowl, stir
together the vegetable oil, Worcestershire sauce, chilli powder,
dry mustard, and garlic powder until well mixed. Spoon chilli
powder mixture over cereal mixture and toss to coat. Bake for
20 min or until crisp and golden, stirring several times.
Yield: 48 dumplings
- 4 medium dried black mushrooms
- 1 lb lean ground pork
- ½ cup finely chopped green onions (with tops)
- 1 tbsp dry white wine
- 1 tbsp water
- 1 tsp cornstarch
- 1 tsp salt
- 1 tsp sesame oil
- dash pepper
- 2 cups flour
- 1 cup boiling water
- ½ cup cooking oil
- 2 cups water
- 2 tbsp soy sauce
- 1 tsp sesame oil
Soak mushrooms until soft, drain. Rinse in warm water, drain.
Squeeze out excess moisture. Remove and discard stems. Chop caps
finely. Mix filling ingredients together. Mix flour and 1 cup
boiling water until a soft dough forms. Knead dough on lightly
floured surface ~ 5 min. or until smooth. Divide dough into halves.
Shape each half into roll 12” long. Cut into ½” slices. Roll 1
slice of dough into a 3” circle. Place 1 tbsp filling in centre
of circle. Pinch 5 pleats on edge of one half of circle. Fold
circle in half, pressing pleated edge to unpleated edge. Repeat
with remaining dough. Heat wok until very hot. Add 2 tbsp of oil.
Place dumplings in single layer in wok; fry 2 min or until bottoms
are golden borwn. Add ½ cup of water. Cover and cook 6 - 7 min
or until water is absorbed. Repeat with remaining dumplings. (add
vegetable oil as necessary).
- 15 ml butter
- 10 ml Worcestershire sauce
- 4 ml diced rosemary leaves, crushed
- ½ tsp lemon
- 227 g walnuts
Line a baking sheet with paper towels, In 23 cm pie plate, microwave
butter at High for 45 s - 1 min., or until melted. Add remaining
ingredients except walnuts. Mix well. Add walnuts, stirring to
coat. Microwave at High for 4 - 6 min, or until butter is absorbed,
stirring every 2 min. Spread on prepared baking sheet to cool.
Cover and store in cool, dry palce no longer than 2 weeks.
Scallop and Corn Dumplings
- ½ lb sea scallops
- ¼ tsp salt
- ¼ c. soft tofu
- ¼ c. cooked corn
- ¼ c. minced red pepper
- 3 tbsp minced scallion
- 2 tbsp chopped fresh coriander
- round wonton wrappers
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- scallions, for garnish
Discard small tough muscle from side of scallop and in a food
processor, puree half the scallops with salt. With motor running,
add tofu in a stream and blend until just combined. Transfer to
small bowl. Chop finely the remaining scallops and stir into mousse
with corn, pepper, scallion, and coriander. Wrap in wonton wrappers,
using cornstarch and water as glue.
Makes ~50. Cooking: 15 min. Prep: 30 min
- 1/2 cup butter
- 3 x 300g frozen chopped spinach (blanched)
- 2 boxes phyllo pastry dough
- 250g feta cheese
- 200g chopped walnuts
- dash each nutmeg, salt, pepper
- 1 small onion
Defrost and drain well the spinach. Chop and saute onion 5 min
on med-high heat. Add spinach. Cook 5 additional minutes. Cool
in a bowl. Add nuts, crumbled feta cheese, and spices. Melt butter.
Brush butter onto phyllo pastry. Layer 2nd phyllo on top. Cut
into 4 - 5 strips. Add filling at one end. Roll into triangles.
Place onto greased bake pan. Brush top with butter. Bake for 10
min at 350F or until golden.
Variation: Use sundried tomato feta, add garlic and 50g
Makes 60 dumplings.
- ~2 cups pureed vegetables from soup
- 4 eggs, beaten
- 1 to 1 1/4 cups bread crumbs
- 1 cup crushed soda crackers(~30)
- 2 tsp vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
Combine veggies, eggs, 1 cup bread crumbs, soda crackers, oil,
baking powder and salt. Chill well (at least 1 hour). With moistened
hands, shape mixture into balls about 1” in diameter. (If mixture
is too sticky, add more bread crumbs). Lower the balls into gently
boiling salted water. Simmer, covered, for 10 min. Serve with