|Since my son Nitai’s 12th birthday fell in the depths of jet lag only days after our return from Peru, we’ve scheduled a party for family this Sunday. I’ve planned a good menu. I will try to share some pictures.
Here’s one item that will be on the menu:
Feta, Haloumi & Potato Spring Rolls Served with Green Pea Chutney
Although it may seem an unlikely combination, herbed potato mixed with feta cheese and fried in crispy spring roll wrappers really does work incredibly well. And as far as the super- quick, super- quirky green pea chutney goes, that’s also surprisingly delicious. This serves 4-6.
600g potatoes, peeled and cut into large chunks
4 tablespoons butter
200g feta cheese, cut into tiny cubes
100g haloumi cheese, chopped
½-1 teaspoon salt, depending on the saltiness of the feta
1 teaspoon freshly ground black pepper
1-2 tablespoons fresh mint, coriander or parsley, chopped
16 spring roll wrappers
1 teaspoon cornflour made into a paste with a little cold water
oil for deep-frying
Boil the potatoes in lightly salted water until soft. Mash them thoroughly with the butter, and fold in the feta, salt, pepper and herbs.
Divide the mixture into 16, and roll each portion into a log about 12cm (4½ inches) long. Place a log near the corner of a spring roll sheet.
Roll the sheet over the filling, tuck in the sides, and roll up tightly. Seal the final corner with a dab of paste. Continue filling the remaining spring rolls. Heat the oil over moderate heat until fairly hot.
Deep-fry the spring rolls, turning once, for about 45 seconds, or until lightly browned, and drain on paper towels. Serve hot or warm with a chili sauce, relish, pickle or chutney.
Green Pea Chutney
This incredibly easy chutney is adapted from a recipe by Yamuna Devi in her award-winning book “Yamuna’s Table”.
1/3 cup almonds, pan toasted and chopped
1 cup frozen peas, defrosted
1 teaspoon grated fresh ginger
2-3 tablespoons water
2 teaspoons fresh lime juice
¼ cup fresh coriander leaves
1 teaspoon salt
½ teaspoon freshly ground pepper
Pulse the toasted almonds in a food processor until finely minced.
Add the remaining ingredients and process until smooth. If you prefer a looser consistency, add a little more water and pulse again. Serve with the spring rolls. This makes about 1¼ cups.
Posted by Kurma on 20/12/08; 9:33:08 AM