NoMU - Christmas-IMG_8696
West Coast oysters with soy drizzle and pickled ginger
Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin

SPICY CHICKEN WONTONS

Makes: 24 wontons

Ingredients

DIPPING SAUCE:
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped

WONTONS:
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
Vegetable oil, for frying
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking

Directions

To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.

In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.

Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.

Tip: You can find wonton wrappers in Chinese supermarket stores.

You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.

Ingredients

DIPPING SAUCE:
4 tbsp light soy sauce
3 tbsp rice vinegar
1 tsp NOMU Chilli Flakes (optional)
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp grated fresh ginger
1 tsp lime juice
1 tbsp coriander, finely chopped

WONTONS:
300g chicken mince
1 tsp NOMU Chicken Stock
1 spring onion, very finely chopped
1 small red chilli, very finely diced (remove the seeds for less of a kick)
3 tbsp chopped coriander
2 tbsp grated ginger
1 tsp minced garlic
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp NOMU Oriental Rub
24 wonton wrappers
Vegetable oil, for frying
1 tbsp NOMU Chicken Stock mixed into 500ml boiling water, for cooking

Directions

To make the dipping sauce, place all the ingredients in a bowl and stir to combine. Taste, and adjust the sweetness by adding more sugar or lime juice.

In a mixing bowl, combine all the ingredients for the filling. Place small teaspoons of filling onto the wonton wrappers. Lightly brush the edges of the wonton wrappers with water, then bring all four corners together and seal tightly.

Glaze a deep-based frying pan with a good glug of oil over high heat. Place the wontons in the frying pan and fry for 2 minutes or until the bases are golden brown. Add enough prepared Chicken Stock to the frying pan to come halfway up the sides of the wontons. Cover the pan with a lid and steam the wontons for 4 minutes to cook the filling. Remove the wontons from the frying pan and serve immediately with the dipping sauce.

Tip: You can find wonton wrappers in Chinese supermarket stores.

You can freeze the uncooked wontons and cook as above from frozen – no need to defrost them! Place on a lined baking tray in the freezer and transfer to a ziplock bag or container once frozen all the way through.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips