Ingredients
- 1 onion finely chopped,
- 1 tbsp fresh chopped sage,
- 9 oz instant polenta,
- fry onion and sage in oil and let cool.
Method
Bring 1 litre of water or vegetable stock
to the boil, pour polenta into the water stirring constantly,
cook for 7 minutes or until it starts to come away from
the sides of the pan. Pour into a greased tray or dish
and spread with a pallet knife until about 1 inch thick.
Leave to cool. When cool, cut 3 discs with a scone cutter,
fry a little olive oil until golden. (keep warm)
Ratatouille
- 1 onion chopped,
- ½ red, yellow and green pepper finely
chopped,
- 6 plum tomatoes (diced),
- 1 aubergine (diced),
- 1 courgette (diced),
- 2 cloves of garlic (chopped),
- fresh herbs - basil, oregano and thyme.
Method
Sweat onions and garlic in some olive oil
in a saucepan. Add peppers and tomatoes and cook for 5
minutes. Add the rest of the vegetables and cook for a
further 10 minutes. Leave to cool. Brush 1 wonton wrapper
with egg and spoon Ratatouille into it. Gently cover with
another wonton wrapper and deep fry until golden. Drain
on some kitchen towel.
Basil Oil
- 1 bunch of basil,
- 1 clove of garlic,
- ½ pint of extra virgin olive oil,
- salt and pepper.
Method
Place all ingredients into blender and blend
for two minutes. Pour into squeeze bottle.
Chilli Jam
- 1 onion chopped,
- 2 tomatoes diced,
- 1 clove garlic,
- 1 chilli diced (seeds removed),
- 1 tbs tomato puree,
- 1 tsb brown sugar,
- 1 tsp white wine vinegar.
Method
Heat oil and sweat off onion, garlic, chilli,
tomato, tomato puree, sugar and vinegar. Add some water
and cook for 5-10 minutes. Let cool. Blend and pass through
sieve. Pour into a squeeze bottle.
Presentation
Place Polenta in centre of plate, spoon
wonton on top, squeeze chilli jam around plate, drizzle
basil oil around plate, garnish with herbs.
