Tummy Time - for every Cook & Cranney

 

 
Festive Fresh Food Fridays is on now at Campbelltown Mall with cooking demonstrations, taste testing, take home recipe cards plus discounts, entertainment & giveaways! That’s every Friday until December 16.
 
So Cranney thought he’d host his own Festive Fresh Food Friday by featuring one of his favourite recipes to add to this years perfect Christmas feast!
 
This weeks Tummy Time recipe:
 
Gyoza (Japanese dumplings)
Pass around a platter of these tasty pork mince dumplings - they will be loved by both the young and old. Makes 30.
Ingredients
·                     400g lean pork mince
·                     1 cup finely shredded cabbage (see note)
·                     1 teaspoon sesame oil
·                     1 tablespoon soy sauce
·                     3cm piece ginger, peeled, grated
·                     2 garlic cloves, crushed
·                     30 gow gee wrappers
·                     1 tablespoon vegetable oil
·                     sliced green onions, to serve
·                     Dipping sauce
·                     1/3 cup teriyaki sauce
·                     1 teaspoon sesame oil
 
Method
1.      Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.
2.      Heat half the vegetable oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.
3.      Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.
 
 
Past Tummy Time recipes:
 
 
Dutch Chicken Croquettes (Bitteballeu)
Ingredients (makes about 20 balls)
 
  • 700ml Chicken Stock
  • 1 Chicken Breast
  • 1 oz butter
  • 1 cup flour
  • 2 tteaspoons of grated nutmeg
  • 1 tbs “maggi” seasoning
  • Flour, breadcrumbs and egg for crumbing
  • Oil for deep frying
Method
1.       Heat 700mls chicken stock. Gently poach 1 chicken breast, approx 10 mins. Remove poached breast and allow to cool.
2.       Melt approx 1 oz butter in hot pan, stir through approx 1 cup of plain flour till cooked (3-4mins) Gradually incorporate chicken stock until a sauce is formed
3.       Mince cooked chicken as finely as possible and fold through sauce.
4.       Season with 2 teaspoons of grated nutmeg and 1 tablespoon of “Maggi” seasoning. Stir well and refrigerate till firm
5.       Form balls with fixture (about the size of a golf ball)
6.       Crumb the balls in Flour, egg wash and breacrumbs
7.       Deep fry at medium heat (approx 4 minutes) till golden brown
N.B. Great with American Mustard
 
 
 
Sweetcorn and zucchini fritters
Ingredients (serves 5)
  • 1 1/2 cups self-raising flour
  • 1 cup milk
  • 2 eggs
  • 2 large corn cobs, kernels removed
  • 1 zucchini, trimmed, grated
  • olive oil, for shallow-frying
Method
1.      Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
2.      Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.
 
Tzatziki dip
Ingredients (serves 8)
  • 500g (2 cups) plain Greek-style yoghurt
  • 1 telegraph cucumber, peeled, halved, seeded
  • 1 large garlic clove, crushed
  • 1 tbs finely chopped fresh chives
  • 2 tbs olive oil
  • 1 1/2 tbs fresh lemon juice
  • Salt, to taste
Method
1.      Place yoghurt in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away Place yoghurt in a bowl and discard the whey.
2.      Meanwhile, coarsely grate the cucumber and squeeze out excess moisture with your hands. Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well. Season with salt. Cover and place in fridge for a day before serving to allow flavours to develop.
 
 
         TUMMY TIME – Fridays around 7.20am on your station C91.3!