THAI VEGETABLE BASKETS

Servers 4

INGREDIENTS

For the baskets:

  • 2 packets (4 sheets) Pick n’ Pay phyllo pastry
  • 1 egg

For the vegetables and sauce:

  • 2 packets (500g each) Findus Wok Thai vegetables
  • 1 PnP cook additions crushed garlic, ginger and dhania paste
  • 1 PnP Sweet Thai Chilli 2-minute noodles
  • Zest and juice of 1 orange
  • 1 pineapple
  • 62.5ml of soya sauce
  • 62.5ml sugar

METHOD 

For the basket:

Pre-heat oven to 160 degrees. Take 4 sheets phyllo pastry, cut each sheet in half, and then cut each piece in half again. Beat egg to brush phyllo sheets. Brush one cut of the cut pieces of phyllo pastry. Use a bowl the size of what would normally serve stir fry in but that is ovenproof and turn it upside down, spray with non stick spray. Lay the phyllo pastry across the bowl; make sure the middle of the pastry sheet is in the middle of the bowl. Put another sheet across the first one and brush with the egg, repeat with 2 more pieces. The 4 sheets cut into 4 pieces each are enough for 4 bowls. Bake for 20 to 25 minutes. Remove from oven and let it cool down.

For the vegetables and sauce:

In a small pot add the orange juice and zest as well as the soya sauce and sugar, reduce over high heat to half the original amount, it should be a bit sticky by now. Keep aside, as we will add more to the sauce later.

Peel the pineapple and cut into thin strips, slightly thicker that the stir fry vegetables. Press out all the juice from the skins and strain through a fine sieve.

Remove the spice packet from the 2-minute noodles and add the noodles to a cup of boiling water, as soon as the noodles go soft strain it through a sieve and set aside.

Heat wok over medium heat; add 2 tablespoons vegetable oil and 2 heaped teaspoons PnP cook additions crushed garlic, ginger and dhania paste, stir through  and fry until you can smell the fragrance fro the paste. Add the vegetables, flavour with salt and pepper and the spice from the 2-minute noodles and stir fry for 2 minutes. Push the vegetables to the side of the wok, spoon out the liquid and strain. Continue to stir fry the vegetables for another  minute, add the pineapple and the noodles an stir fry for another 2 minutes, the vegetables should still have some crunch to it.

Add juice from the orange and quarter cup of the liquid from the Wok to the soya sauce reduction, mix through and microwave on high for one minute, strain through a sieve into a sauce dish.

Dish the stir fry in the phyllo baskets and serve with the sauce on the side (you only need a little bit o the sauce to lift the vegetables and noodles to spectacular heights).

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