QUICK FIX

We love sim­ple ideas that de­liver beau­ti­ful flavour and th­ese clever spring spins fit the bill per­fectly. Try new ways with Pek­ing duck pan­cake wrap­pers, gourmet jaf­fles and sweet treats us­ing el­der­flower cor­dial.

donna hay - - CONTENTS - pho­tog­ra­phy CHRIS COURT + WIL­LIAM MEPPEM styling STEVE PEARCE

Clever ideas for snacks, desserts and en­ter­tain­ing, ready in a flash

200g pork mince 1 ta­ble­spoon finely grated ginger 2 green onions (scal­lions), thinly sliced 2 ta­ble­spoons oys­ter sauce 10 Pek­ing duck pan­cake wrap­pers, thawed+ 1 egg, lightly beaten 2 ta­ble­spoons veg­etable oil 1 tea­spoon chilli flakes 1 tea­spoon sea salt flakes Place the pork, ginger, onion and oys­ter sauce in a medium bowl and mix to com­bine.

Place 1 ta­ble­spoon of the pork mix­ture on a pan­cake. Brush the edge with the egg and fold in half to cre­ate a half moon. Brush the ends with egg and fold in to cre­ate a par­cel. Re­peat with the re­main­ing fi­fill­ing and wrap­pers.

Heat the oil in a large non-stick fry­ing pan over medium heat. Cook half of the parcels for 3 min­utes each side, or un­til golden and cooked through. Re­peat with the re­main­ing parcels. Mix the chilli flflakes and salt to­gether and sprin­kle over the parcels to serve. + Pek­ing duck pan­cake wrap­pers are avail­able in the freezer sec­tion of Asian gro­cers.

100g store-bought Chi­nese bar­be­cue pork, thinly sliced 1 ta­ble­spoon hoisin sauce 1 cup (80g) shred­ded wom­bok (Chi­nese cab­bage) sea salt flflakes 8 Pek­ing duck pan­cake wrap­pers, thawed+ 1 egg, lightly beaten 1 ta­ble­spoon veg­etable oil cracked black pep­per, mi­cro (baby) pur­ple shiso leaves

and pick­led chilli, to serve Pre­heat oven to 240°C (475°F). Place the pork, hoisin sauce, wom­bok and salt in a medium bowl and mix to com­bine. Place the pan­cakes on a clean sur­face. Di­vide the cab­bage mix­ture be­tween the pan­cakes. Brush the edge with egg, fold 2 ends in and roll to en­close. Place, seam-side down, on an oven tray lined with non-stick bak­ing pa­per. Brush with the oil and cook for 12–15 min­utes or un­til golden and crisp. Sprin­kle with pep­per and shiso, and serve with pick­led chilli. + Pek­ing duck pan­cake wrap­pers are avail­able in the freezer sec­tion of Asian gro­cers.

½ tea­spoon Chi­nese five spice pow­der 1 tea­spoon Sichuan pep­per­corns 1 tea­spoon sea salt flakes 8 Pek­ing duck pan­cake wrap­pers, thawed+ 1 ta­ble­spoon sesame oil 2 tea­spoons sesame seeds++ 1 cup (140g) frozen pod­ded edamame, thawed 1 small av­o­cado 1 green onion (scal­lion), sliced Pre­heat oven to 200°C (400°F). Place the fi­five spice pow­der, pep­per­corns and salt in a mor­tar and pound with a pes­tle un­til fifine. Re­serve 1 tea­spoon of the mix­ture for serv­ing.

Place the pan­cakes on 2 large oven trays, brush with the oil and sprin­kle with the sesame seeds and spice mix­ture. Cook for 8–10 min­utes or un­til golden and crisp.

While the crack­ers are cook­ing, place the edamame, av­o­cado and onion in a small food pro­ces­sor and pulse un­til roughly chopped. Serve the crack­ers with the edamame dip and re­served spice mix­ture. + Pek­ing duck pan­cake wrap­pers are avail­able in the freezer sec­tion of Asian gro­cers. ++ We used a mix­ture of black and white sesame seeds.

300g chicken mince 1 ta­ble­spoon Asian chilli jam 2 ta­ble­spoons finely chopped co­rian­der

(cilantro) sea salt and cracked black pep­per 10 Pek­ing duck pan­cake wrap­pers, thawed+ 1 egg, beaten chilli oil, black vine­gar and mi­cro (baby)

basil leaves, to serve Place the chicken, chilli jam, co­rian­der, salt and pep­per in a large bowl and mix to com­bine. Place 1 ta­ble­spoon of the fi­fill­ing in the cen­tre of a pan­cake. Brush the edge with the egg and pinch to­gether to seal. Re­peat with the re­main­ing fi­fill­ing and pan­cakes.

Place the dumplings, in batches, in a steamer lined with non-stick bak­ing pa­per. Place over a wok or large fry­ing pan fi­filled with sim­mer­ing wa­ter and steam for 6 min­utes or un­til cooked through. Serve with chilli oil, black vine­gar and mi­cro basil. + Pek­ing duck pan­cake wrap­pers are avail­able in the freezer sec­tion of Asian gro­cers.

200g cooked picked crab meat 1 cup (260g) canned creamed corn ¼ cup finely chopped chives, plus ex­tra to serve 1 ta­ble­spoon lemon zest sea salt and cracked black pep­per soft­ened un­salted but­ter, for spread­ing 8 slices white bread ½ tea­spoon chilli flakes sour cream, to serve Pre­heat the jaf­flfle maker or toasted sand­wich maker ac­cord­ing to man­u­fac­turer’s in­struc­tions. Place the crab, corn, chives, zest, salt and pep­per in a medium bowl and mix to com­bine. Lightly but­ter one side of each slice of bread. Place half of the bread slices, but­tered-side down, on a work sur­face and spread with the crab mix­ture. Sand­wich with the re­main­ing bread slices, but­tered-side up, and sprin­kle with the chilli.

Cook in the jaf­flfle maker for 8 min­utes or un­til golden. Serve with the sour cream, pep­per and ex­tra chives.

soft­ened un­salted but­ter, for spread­ing 8 slices white bread 1 cup (100g) grated moz­zarella 1 cup (120g) grated ched­dar 1¹⁄³ cups (270g) kim­chi shichimi tog­a­rashi, to serve Pre­heat the jaf­flfle maker or toasted sand­wich maker ac­cord­ing to man­u­fac­turer’s in­struc­tions. Lightly but­ter one side of each slice of bread. Place half of the bread slices, but­tered-side down, on a work sur­face and top with the moz­zarella, ched­dar and kim­chi. Sand­wich with the re­main­ing bread slices, but­tered-side up. Cook in the jaf­flfle maker for 8 min­utes or un­til golden. Sprin­kle with tog­a­rashi to serve.

soft­ened un­salted but­ter, for spread­ing 8 slices seeded bread 200g thinly sliced ham 1 cup (100g) grated moz­zarella 1 Wil­liam pear, thinly sliced ¹⁄³ cup (110g) fruit chut­ney, plus

ex­tra to serve Pre­heat the jaf­flfle maker or toasted sand­wich maker ac­cord­ing to man­u­fac­turer’s in­struc­tions. Lightly but­ter one side of each slice of bread. Place half of the bread slices, but­tered­side down, on a work sur­face and top with the ham, moz­zarella, pear and chut­ney. Sand­wich with the re­main­ing bread slices, but­tered-side up.

Cook in the jaf­flfle maker for 8 min­utes or un­til golden. Serve with the ex­tra chut­ney.

soft­ened un­salted but­ter, for spread­ing 8 slices whole­meal bread 200g shaved pas­trami 8 slices Swiss cheese 1 cup (180g) sauerkraut sea salt and cracked black pep­per hot English mus­tard, to serve Pre­heat the jaf­flfle maker or toasted sand­wich maker ac­cord­ing to man­u­fac­tur­ers’ in­struc­tions. Lightly but­ter one side of each slice of bread. Place half of the bread slices, but­tered-side down, on a work sur­face and top with the pas­trami, cheese, sauerkraut, salt and pep­per. Sand­wich with the re­main­ing bread slices, but­tered-side up. Place in the jaf­flfle maker and cook for 8 min­utes or un­til golden. Sprin­kle with salt and pep­per and serve with the mus­tard.

PAS­SION­FRUIT + EL­DER­FLOWER ICE-CREAM FLOATS

4 pas­sion­fruit (you will need ½ cup pulp) ½ cup (125ml) el­der­flflower cor­dial 8 scoops store-bought vanilla ice-cream 2 cups (500ml) cold soda wa­ter Place the pas­sion­fruit and el­der­flflower cor­dial in a small saucepan over medium heat. Bring to a sim­mer and cook for 6 min­utes or un­til syrupy and re­duced. Re­frig­er­ate for 20 min­utes or un­til cold.

Di­vide the syrup be­tween glasses and top with the ice-cream and soda wa­ter to serve. MAKES 4.

½ cup (140g) nat­u­ral Greek-style

(thick) yo­ghurt 100g white choco­late, chopped 2 ta­ble­spoons el­der­flflower cor­dial 12 x 6cm store-bought pas­try shells 1 ta­ble­spoon pis­ta­chios, fifinely chopped Place the yo­ghurt, white choco­late and el­der­flflower cor­dial in a small saucepan over low heat. Cook, stir­ring oc­ca­sion­ally, un­til the choco­late has melted and the mix­ture is smooth.

Di­vide the yo­ghurt mix­ture be­tween pas­try shells. Re­frig­er­ate for 30 min­utes or un­til set. Top with the pis­ta­chio to serve. MAKES 12.

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