Goat Milk

 

The most inspired Asian, Chinese recipe to try!

 

If you have the bare minimum Asian condiments in your kitchen, like soy sauce, rice wine vinegar, sesame oil, hot chili sauce, hoisin sauce,  you can use a little of that tasting as you go. I prefer to mix together all kinds of interesting and varied sauces on a whim, as I go.

 

 

Ingredients for the wantons:

• goat cheese or cream cheese
• vegetable oil for frying
• wanton wrappers

 

 

Ingredients for the chili sauce:

• 2 parts soy sauce
• 1 part sesame oil
• 1 part rice wine vinegar
• 1/2 part Honey
• 1/2 part hot chili sauce
• sesame seeds for garnish

 

 

Directions:

• First make the sauce by mixing all the sauce ingredients together with a whisk. Refrigerate until needed.
• Heat two inches of oil in a 2 quart saucepan to about 350 degrees.
• Put a small dab of goat cheese in the center of each wanton wrapper. Run a wet finger around the edge and fold the wanton in half diagonally. Press with your fingers to seal the dough.
• Bring the two outer corners up and overlap them, sealing with a bit of water. You can also leave the wantons in a triangle shape, if you desire.
• Drop the wantons in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Drain on a paper towel.
• And serve hot with the chili dipping sauce on the side.

 

This is the appetizer everyone goes wild for!

 

* Sweet chili dipping sauce would go great with the crispy wontons, as well.

 

 

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This is a traditional Moroccan dessert sometimes called Milk Bastilla. This is a fancy recipe that is mostly served on special occasions in Morocco. The Pastilla is a sweet and salty pie. This is a sweet version called Jawhara (which means in English jewel), top with almonds and mint leaf. Jawhara is made with milk, orange blossom water, and is served as a dessert.

 

Ingredients:

• 1 pint goat milk
• 2 tbsp fine cornmeal
• 2 tbsp sugar
• 1 tbsp orange blossom water
• 1 x 2in cinnamon stick
• pinch vanilla sugar
• 3 pastilla leaves
• vegetable oil, for deep frying
• 4oz toasted sliced almonds
• 2-3 fresh mint leaves

 

Directions:

• Combine the cornmeal, goat milk, sugar, orange blossom water, cinnamon and vanilla sugar in a pan. Bring to the boil and mix gently with a wooden spoon until the mixture has a creamy consistency. Leave the mixture to cool, transfer to a bowl, cover and chill in the fridge.
• Cut the pastilla leaves into three discs – about 8in in diameter. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Place each pastilla disc into the boil and fry until browned. Remove each disc using a slotted spoon and transfer to a plate lined with kitchen paper to cool.
• Remove the bowl of cornmeal mixture from the fridge. Place a pastilla leaf on a flat plate, cover with a layer of the cornmeal mixture and sprinkle with sliced almonds. Top with another pastilla leaf and add some more of the cornmeal mixture and almonds. Finally top with the last pastilla leaf and sprinkle the almonds on top.
• Decorate with fresh mint leaves and serve at once.

 

 

Nutritional facts.

Per serving contains 642 Calories, Total Fat 34g,Cholesterol 221mg, Sodium 140mg, Carbohydrate 61g, Protein 28g, Calcium 300mg.

 

 

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The cheese and  flaked hot-smoked trout flakes make great toppings for the toast. This quick and easy recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 1.

 

Ingredients:

• 1 fillet of hot-smoked trout, flesh flaked with a fork
• 3½ oz. Feta cheese, sliced
• 3 slices bread
• olive oil
• salt and freshly ground black pepper, to taste
• parsley, to garnish

 

Directions:

 

1. Preheat the grill to medium-hot.
2. Heat a griddle pan. Drizzle the bread with olive oil and griddle for two minutes on each side.
3. Slide the griddled bread onto a baking sheet, top with sliced cheese, season with salt and freshly ground black pepper and place under the grill for 2-3 minutes.
4. Slide onto a plate, top with the flaked hot-smoked trout flakes and garnish with parsley. Serve.

 

 

Nutritional facts:

The recipe contains 150 Calories; – Carbohydrates 1g, Protein 7g, Fat: 14g, Saturated Fat 5g, Cholesterol 30mg, Sodium 428mg, Potassium 58mg, Sugar 1g, Vitamin C 1mg, Calcium 106mg, Iron 1mg.

 

 

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