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What's On The Menu: Chef Maradine cooks vegetarian fare

───   17:10 Thu, 04 Mar 2021

What's On The Menu: Chef Maradine cooks vegetarian fare | News Article

It's that time of the week again, time for Chef Maradine to give you an easy recipe to try out. Let us know if you get it right. This week, she goes a bit vegetarian.

Mushroom pate


INGREDIENTS
30g butter
1 tablespoon extra virgin olive oil
1 brown onion finely chopped
2 garlic cloves, crushed
300g cup mushrooms, chopped
1 tablespoon dry sherry
1 1/2 teaspoons fresh thyme leaves
125g cream cheese
1/3 cup loosely packed chopped fresh parsley

Instructions
Salt and black pepper, to season
Heat butter and oil in a large heavy-based frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add the garlic and cook for 1 minute or until fragrant.

Increase heat to high. Add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the sherry and thyme and cook for 1-2 minutes or until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.
Transfer mixture to the bowl of a food processor. Add cream cheese and parsley and process until smooth. Taste and season with salt and pepper.


Wasabi Mayo

100 ml mayonaisee
Wasabi to taste
Fresh parsley

Blend together.


Dumplings


Ingredients
2 1/4 cups (320g) all-purpose flour
3/4 cup (175g) very warm water
 
Instructions
Pour all the flour and water into a mixing bowl. Use chopsticks or a wooden spoon to stir everything together. Mix until all the water is absorbed and shaggy pieces of dough start to form.
Then, use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion. This helps to distribute the moisture inside the dough.
Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough is slightly tacky, but not sticky. You shouldn’t need to flour the surface. If you find the dough is sticky, dust the surface with a little bit of flour and knead the flour into the dough.
After several minutes of kneading, you should get a pretty smooth ball of dough. There may be some crags and dimples on the surface, but that’s okay. Place the dough into the bowl again, and cover the bowl with a damp towel or a silicone lid.
Let the dough rest. If you are pressed for time, you can start rolling out the dough into wrappers after about 20 minutes. However, I prefer a longer resting period of at least 45 minutes. The dough feels more supple when it rests longer, making the wrappers easier to roll out. Take the dough out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring.  
Cut the dough. You should now have a thick dough rope. Keep rolling out the rope.
Now, cut out 5 small pieces of dough, each weighing about 12 to 13 grams. This is about 1 tablespoon of dough. If you want larger dumplings, each piece of dough should be 14 to 16 grams. The dough dries out easily so put the dough rope back into the bowl and cover it again.
Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Lightly dust each disc with flour.
Take your rolling pin into your right hand and roll it over the entire surface of the disc and then roll it off. Your rolling pin never leaves the surface. Use your left and to rotate the disc 90 degrees and roll over the entire surface again. Repeat this two more times until you have rolled out the dough for two revolutions. If the disc is sticking to the rolling pin, brush it with some flour.


 
The third time around the wrapper, you will only roll over the wrapper halfway before rotating it. This ensures that the center is slightly thicker than the edges so the filling is doesn’t break through the wrapper easily.
Brush some flour over the wrapper, set it aside, and cover it with a dry towel. Roll out the 4 remaining discs. Once you’ve rolled out 5 wrappers completely, use it to make dumplings.
The dumpling wrappers form a crust easily.



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