I've had three separate letters in the last week asking me to provide the recipe for the photo below, posted on the recipes page of my website. Must be something in the air. Here's the latest:
Julia from Brisbane, Australia writes:
"Wow, what a great website; I love the look of the Feta and Potato
Spring Rolls you have a picture of, but can't seem to find the recipe. Is the
picture there to tease? I would love the recipe if you could tell me where to
find it. Cheers!"
My reply: Hi Julia. Here's the recipe.
Feta & Potato Spring Rolls 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. Serves 4-6
600g (1¼ pounds) potatoes, peeled and cut into large chunks
4 tablespoons butter
200g (7 ounces) feta cheese, cut into tiny cubes
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 (cornstarch), made into a paste with a little cold water
oil for deep-frying
green pea chutney to serve (recipe follows)
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 the green pea chutney.
Green Pea Chutney
Adapted from a recipe by Yamuna Devi from her award-winning book .
1/3 cup almonds, pan toasted until golden, 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. Makes about 1¼ cups.
Posted by Kurma on 4/1/08; 9:40:50 AM
from the dept.