Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 18

First make the broth by bringing the water to the boil in a large saucepan and adding all the ingredients except the soy sauce. Turn down the heat and simmer for 20 minutes. Remove from the heat, add the soy sauce and leave for 20 minutes more. Strain through a sieve into a bowl saving the broth and discarding the vegetables.

Serves 4 as a starter, 2 as a main dish
vegetable oil
4 small handfuls (about 350g/12oz)purple sprouting broccoli
100g (3 1/2oz) oyster mushrooms,sliced or torn if large
4 spring onions, diagonally sliced

Steam the pumpkin until tender and mash it. Stir in the nuts, lemon zest and juice and coriander, and leave to cool.

Place the wonton wrappers on a work surface, with a corner facing you. Put a teaspoon of the pumpkin filling across the centre, shaping it into a rectangle. Moisten the uncovered wonton pastry and fold up first the nearest corner, then the sides and finally the top corner, to make a neat rectangular parcel. Repeat with the rest of the filling to make eight dumplings.

FOR THE BROTH
1.5 litres (2 3/4 pints) water
1 medium onion, roughly chopped
2 celery sticks, chopped
1 carrot, chopped
4 garlic cloves
85g (3oz) fresh root ginger, sliced
1 fresh chilli, sliced
1 handful fresh coriander leaves
1 handful fresh parsley leaves
100ml (3 1/4fl oz) soy sauce

Reheat the ginger broth gently in a large saucepan and keep warm over a low heat. Heat a little vegetable oil in a wok or large frying pan, and fry the broccoli and mushrooms over a medium heat for 5-6 minutes, occasionally ladling in a little of the broth to keep the vegetables moist. Add the spring onion and continue cooking for 2 minutes more.

FOR THE DUMPLINGS (MAKES 8)
100g(3 1/2oz) pumpkin flesh, diced
1 tbsp shelled macadamia nuts,finely chopped
finely grated zest of 1/2 lemon
1/2 tsp lemon juice
2 tsp chopped fresh coriander
8 wonton wrappers

When the vegetables are almost tender, bring the broth to the boil, drop the dumplings in, lower the heat and simmer for 2 minutes, then remove them and place two each (or four if serving as a main dish) in warm shallow bowls. Divide the cooked vegetables between the bowls and ladle in the broth.