Spicy Cabbage Wontons

Oh boy, here’s a little treat for you! These Spicy Cabbage Wontons are delectable, and are great fun to make. Pop the pan of spicy cabbage on the table, hand out the wrappers and get the whole family or even dinner guests wrapping!

Wontons | The Hedgecombers

I’ve been on a mahoosive clear out recently, with car loads of stuff going to friends, charity and the dump.

Mid clear out, I came across all  my travel journals from the years I spent backpacking. There’s the journal that covers the 3 months I worked as a hostess in a Japanese karaoke bar, my 6 months living in a cave in Thailand, and the books that cover life in a teepee in Byron Bay and a London double decker bus in Brisbane. Then there’s the houseboat in New Zealand and finally a university dorm room in China.Wontons | The Hedgecombers

One of my favourite foodie discoveries on my backpacking adventures was my love (addiction?) for all things Asian flavoured. Actually. that’s not strictly true. I do draw the line at that platter of riverbed snails I was served in Shanghai. They were utterly revolting.Wontons | The Hedgecombers

But one of the more pleasurable foods I discovered in China were wontons. Cute little dough wrapped parcels of spiced minced pork and shrimp that were steamed in large bamboo steamers and served bobbing round in steaming bowls of soup.Wontons | The Hedgecombers

I decided to give it go making my own, and found the wonton wrappers in the freezer at a local Oriental supermarket (I can spend way too much time and money in those places!) but as I’d never actually made them before I had no clue how to wrap them. A little research on youtube and in no time my kitchen turned into a wonton factory.

Wontons | The Hedgecombers

Now, my first batch were actually Spiced Cabbage and Shrimp, and they were divine. But my Jonny, he don’t do seafood, so I made a second batch just for him.

I was a little surprised that the veggie ones stood up just as well as the shrimp ones, hence me sharing those with you today. However, if you want use dried shrimp in yours, simply soak 3 tablespoons of dried shrimp in a mug of hot water for 10 minutes. Drain and add them into the pan when the cabbage goes in to cook through.

Whichever flavour you opt for, serve with a bowl of soy sauce for dipping, or floating in a bowl of hot miso soup. Delish,

Spicy Cabbage Wontons

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Ingredients

    Spicy Cabbage Filling
  • 2 tablespoons oil
  • 1/2 a white cabbage, very finely chopped
  • 1 onion, finely chopped
  • 6 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1/2 teaspoon Chinese 5 spice
  • 1 teaspoon fish sauce or soy sauce
  • 1 teaspoon dried chilli flakes
  • Wontons
  • Wonton wrappers, defrosted
  • Oil for frying

Instructions

  1. Sweat the cabbage and onion down in the oil over a gentle heat for around 15 minutes or so, until the cabbage is cooked through. If it starts catching at all splash a little water in to loosen it up again.
  2. Add the rest of the ingredients, stir well and let cook for 5 more minutes.
  3. Set up a little bowl of water and a damp tea towel over your wonton wrappers to prevent them from drying out as you work.
  4. Taste your cabbage mixture, and make sure it works for you. If you want it hotter, add more chilli. If it's lacking in flavour add a dash more fish sauce or even soy sauce.
  5. When you're ready, pop a heaped teaspoon of the filling into the centre of your wonton wrapper, wet your finger and wipe round the edge of the wonton wrapper then fold the opposite corners together, pressing well to seal and making sure there is no air trapped inside the wonton.
  6. With the flat side of the triangle towards you, dab a spot of water on the left hand corner of wrapper and fold the right side round to meet it and press to stick tightly together.
  7. Heat up some oil in a frying pan & pop a few in at a time. Cook for around 2 minutes until the underneath is golden brown, flip and repeat.
http://hedgecombers.com/2015/01/28/spicy-cabbage-wontons/

 

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Instagram Addict

My name’s Janie & I’m an Instagram Addict.

Hedgecomber on Instagram

If you happened to have passed me in the street over the past month or two, you may have been forgiven for thinking I was actually a teenager with my hood up, head down and plugged into my phone.

Hedgecomber on Instagram

Whist I’ve apparently had an Instagram account since April 2012, it’s only since getting an iphone that I’ve ‘got’ it. And now I can’t ‘un-get’ it.

Hedgecomber on Instagram

I love finding other foodies with their beautiful images that make my tummy rumble. Arty types that can make a a photo of a bicycle tyre look so pretty I want to print it out and hang it on my wall, or galleries full of pretty stuff that makes me feel like I’m flipping through a glossy magazine.

Hedgecomber on Instagram

I love seeing the little hearts when complete strangers all over the world like my images. That part in itself is addictive. I makes me constantly on the lookout for everyday things that would convey well in a little square photo.

Hedgecomber on Instagram

It’s even overtaken my love of Pinterest, and that took some beating let me tell you.

Hedgecomber on Instagram

So, if you’re another addict, or if you’re just a bit nosey about what I get up to when I’m not scoffing my face, or if you have absolutely no clue what instagram even is, then pop over to the dark side and say Hello.

Just don’t expect to leave anytime soon…Hedgecomber on Instagram

Are you on Instagram? If so, please come & say Hello

Wild Cornwall at Fifteen Cornwall

Inspired by Jamie Oliver’s Fifteen concept, Fifteen Cornwall is owned by the Cornwall Food Foundation, a charity that is dedicated to getting Cornwall’s unemployed young people excited about food and giving them a chance to learn a practical trade under the best chefs around.

I was recently invited to indulge in the Wild Cornwall menu at Fifteen Cornwall and the meal and experience has already become one of my foodie highlights of 2015. The restaurant is perched on the cliffs at Watergate Bay, and with gigantic windows overlooking the ocean it has to be one the most dramatically positioned restaurants in Cornwall.Andy Appleton Fifteen Cornwall

This lovely smile belongs to head chef Andy Appleton whom I first met a couple of years ago at the Rock Oyster Festival when he made the incredible Cornish Fish Stew with Crab & Nduja Toast on the chefs demo stage. He was kind enough to let me share the recipe on here and honestly, that dish could turn a vegetarian in a heartbeat.

So I had pretty high expectations about the Wild Cornwall menu, and happily, I was far from disappointed. I had let the restaurant know in advance that I was an awkward (dairy free) customer, so my meal was a little off piste.

My starter was out of this world: Salami Toscana with char grilled squash and crispy sage leaves. Every mouthful was a pleasure and I didn’t want it to ever end. Those leaves were just incredible and alongside the salty rich salami and sweet charred squash they were truly brought to life. I could eat this little dish every single day for the rest of my life and never tire of it.Game On Fifteen Cornwall

My lunch date had the Burrata with char grilled pear and toasted almonds, which looked very pretty and apparently tasted just as good as it looked.Game On Fifteen Cornwall

My main was the most tender pheasant breast, balanced atop a pile of lentils with chestnut and kale. Earthy flavours that were perfectly seasoned. Yum.

Fifteen Cornwall

My friend had the Risotto of Gorgonzola, Treviso and walnuts. How good does that look?!

Fifteen CornwallMy dessert consisted of a roast plum sorbet with fresh fruit which was light and refreshing and the perfect end to a meal.

Fifteen Cornwall

And my companion had the Honey & Thyme Panna Cotta with apples and pine nuts.
Fifteen Cornwall

A truly stunning meal and with such a gorgeous view, and great company I could’ve settled in for the entire afternoon!

The Wild Cornwall set menu offers you a 3 course lunch for just £21. It runs Tuesday to Saturday until Friday 13th of February, and is well worth booking a table for.

Edited to add; I’ve heard hints about an exciting early Spring time menu coming soon called Sicilian Season. Sign up for the Fifteen Cornwall newsletter to be the first to find out more!

Huge thanks to Fifteen Cornwall for treating us to such a great lunch and making us feel so spoilt. As always all views are my own :)

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Baked Sea Bream

A crazy quick dish to prepare and bake, this Baked Sea Bream will warm your heart and soul in a flash.

Baked Sea Bream | The Hedgecombers

Happy Monday! I woke to a very cold start here with a heavy frost and had to dash round all the animals and thaw out water bottles and drinkers. Still no snow here, although I’m living in hope. The sledges have been dusted off, just in case :)

Anyway, here’s a crazy quick lunch to share with you. Baked Sea Bream. It’ll take you just 35 minutes from start to finish but will taste like you spent hours on it.

Ask your fishmonger to descale the bream and when you’re ready to cook, rinse under cold water, pat dry with kitchen towels and pop in the oven. Simples.

Baked Sea Bream

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1

Ingredients

    Per person
  • 1 sea bream
  • 1/2 lime, sliced
  • Handful of fine green beans
  • Handful of baby plum tomatoes, halved

Instructions

  1. Preheat the oven to 180C/350F/gas 4
  2. Descale, gut and clean the fish if necessary, pat dry with paper towels.
  3. Drizzle a little oil in a baking dish and add the veggies. Lay the fish on top, tucking the lime slices in the belly cavity and bake for 25-30 minutes or until the flesh is white and opaque right the way through.
  4. Serve and devour.
http://hedgecombers.com/2015/01/19/baked-sea-bream/

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Red Pepper and Sundried Tomato Soup

This vibrant Red Pepper and Sundried Tomato Soup makes a deliciously speedy lunch and is perfect for keeping you on track with your 5 a day. 

Red Pepper and Sundried Tomato Soup | The Hedgecombers

How’s everyone’s healthier start to the new year going? I’m still eating far too much food, but at least the majority of it is better quality that the festive fare!

Soup is still high on my menu plan, I’m making a batch once or twice a week and having a bowl (or a mug) at least once a day. Big flavours, bold colours, soothing and easily digestible. Oh, and cheap as chips.

This week I’m indulging is this gorgeous Red Pepper and Sundried Tomato Soup. Well, I actually used my home grown and home dehydrated tomatoes, so not exactly ‘sundried’, but we rarely get enough heat or sun to dry the washing here in Cornwall, let alone a bunch of tomatoes :)Red Pepper and Sundried Tomato Soup | The Hedgecombers

If you are buying your tomatoes to make this bowl of yumminess, you have a choice of semi dried tomatoes in oil, or the fully dried ones in a bag. Personally I would opt for the fully dried ones as they are much cheaper and ideal when added to a ‘wet’ dish like soup. Save those unctuous ones in oil to finish off a pizza or just eat straight from the jar ;)

Red Pepper and Sundried Tomato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

  • 1 onion, chopped
  • A dash of oil
  • 4 red peppers, deseeded and chopped
  • 6 garlic cloves, minced
  • 8 dried tomato halves, diced
  • 1/2 litre water
  • Salt and pepper
  • 2 tablespoons sliced almonds, toasted in a dry frying pan until tinged golden brown

Instructions

  1. Sweat the onion down slowly in the oil.
  2. Add the peppers, garlic, tomatoes and water and simmer for 15-20 minutes.
  3. Carefully pour into a blender and whizz the life out of it until you have a perfectly smooth vibrant soup.
  4. Pour back into the pan, season with the salt & pepper and top up with enough water to bring it to the consistency you like. Reheat and serve, sprinkled with the toasted almonds.
http://hedgecombers.com/2015/01/14/red-pepper-and-sundried-tomato-soup/

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