Cindy decided that the Christmas-New Year intermission this twelvemonth was a adept fourth dimension for a casual potluck, hence she booked inward a veg*n bloggers picnic for Dec xxx inward the green close our house. The conditions worked out beautifully for us together with a corporation crowd of peeps turned upwardly amongst ludicrous amounts of first-class vegan nutrient (I tin especially recommend Danni's pies, of which I ate many).
We had a veggie box pumpkin to operate up, together with Cindy had bookmarked this recipe that ticked all our dietary requirements (vegan & GF) acre using at to the lowest degree some of our pumpkin stockpile. I was a fighting apprehensive nigh taking it on - it looked fiddly together with complicated, together with I was doubling the recipe together with and hence giving it a few tricky tweaks (onions subbed inward for leap onions, a cobbled together 'harissa'). I had visions of a massive failure followed past times a trip to the supermarket to purchase corn chips or something.
And I attain got to confess that nigh halfway through the process, that consequence nevertheless seemed pretty probable - my polenta dough wasn't actually real pliable, the persuasion of 'folding' the polenta upwardly over the filling was frankly ludicrous together with I was having a rare assail of the crankies inward the kitchen. Luckily, equally it oftentimes does, shallow-frying saved the day. No affair what sort of mess I'd made of these patties inward the pre-frying stage, fifteen minutes sizzling inward some hot fossil oil turned them into delectable discs of goodness. They had a squeamish crispy shell, coating a softer polenta interior together with niggling bundles of pumpkin together with onion goodness.
They're a fair fighting of work, together with I definitely wouldn't recommend them unless you're cooking to impress. But if y'all are, together with hence these are worth a shot - the spicy polenta is a especially inspired touch, but the whole packet is pretty classy. It would move immodest of me to repeat some of the compliments they received at the picnic, but suffice to country that our container came habitation empty.
Mashed pumpkin & kale harissa polenta patties
(based on this recipe from The Messy Vegetarian Cook)
polenta crust
600ml H2O (plus equally much extra H2O equally y'all require to brand your dough pliable - I reckon I used nigh some other 200ml)
400ml soy milk
four tablespoons of harissa glue (or, if you've none inward the household y'all tin brand my inauthentic version: iii tablespoons of sambal olek, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon of olive oil, stirred together)
iii tablespoons 'chicken' stock
ii cups polenta
filling
ii teaspoons canola oil
ii packed cups shredded kale
iii garlic cloves, minced
Juice of a little lemon
230g mashed pumpkin (we had pre-roasted ours, for Cindy's scones)
1 dark-brown onion, diced
1/2 teaspoon dried thyme
extra polenta for dusting, together with heaps of fossil oil for shallow-frying
Create your ain weird version of harissa glue if y'all require to.
Combine the 'harissa', soy milk, start batch of H2O together with stock pulverization inward a saucepan together with convey it upwardly to a gentle boil. Whisk inward the polenta, adding it gradually together with ensuring it doesn't larn lumpy. Turn the estrus downward together with cook, stirring regularly, for nigh seven minutes.
Take the polenta off the estrus together with move out it to cool until it's at a temperature that y'all tin handle.
In the meantime, piece of employment on the filling. Heat the canola fossil oil inward a frying pan together with and hence throw the kale in, stir-frying for a few minutes until it wilts. Throw inward the onion, garlic together with pumpkin, dropping the estrus to low. Keep cooking, stirring constantly for a few minutes, until the onion softens a fighting together with and hence squeeze everything together hence that the pumpkin is binding the rest.
Stir inward the lemon juice together with thyme together with and hence accept it off the heat.
Once your polenta has cooled, knead it a fighting together with run across how doughy it seems - mine was means likewise dry out at this point, hence I stirred through almost some other whole loving cup of water, which made it a fighting to a greater extent than malleable. I nevertheless wouldn't actually telephone telephone it dough - it stayed a fighting crumbly for that - but it was a much to a greater extent than manageable texture.
Grab roughly tennis-ball sized chunks of the polenta together with ringlet into spheres. Pop them on a liberally polenta-dusted surface together with smoosh them flat, until they're nigh 2cm thick discs. Drop nigh a tablespoon of the filling into the middle together with and hence roughly plication the edges upwardly some it - don't worry likewise much if the edges don't actually 'fold', only brand certain that you've covered the filling amongst polenta on all sides.
Heat a duo of centimetres of fossil oil inward a large frying pan and, when it's hot, start shallow-frying. We'd left our patties inward the refrigerator overnight, which in all likelihood made them a fighting less prone to falling apart, but I don't recollect it's necessary. Give them a fighting of a squish to flatten them equally much equally y'all tin together with and hence nipper for nigh 8 minutes on each side. You desire a squeamish crispy exterior.
Set them on some newspaper towel to soak upwardly the excess fossil oil together with and hence serve, halved if you're taking them to a potluck.
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