Jerk Spiced Pumpkin Squash Vol Au Vents Recipes

CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA

Steps:

• Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
• Place in refrigerator for 30 minutes or more.
• Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
• Place a piece of cooked chicken in each case that fills it to about half way.
• Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
• Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
• Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

TURKEY CARBONARA VOL AU VENTS

Steps:

• Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
• Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
• Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.

KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)

Steps:

• Prepare the pumpkin. Mix the other ingredients together.
• Place everything in a large frying pan with the skin face down. Bring to a light boil.
• Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
• Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

CHICKEN VOL-AU-VENTS

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.

OYSTER VOL-AU-VENTS

Steps:

• Pat the oysters dry with paper towels and set aside.
• Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
• Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
• Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
• Preheat the oven to 200ºC.
• Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
• Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
• Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.

JERK SPICED PUMPKIN / SQUASH VOL AU VENTS

Steps:

• Bake pastry shells at 375F for 20 minutes or as directed on package. (If you are adventureous enough to make your own, you probably don't need me giving you details on baking them.).
• Filling:.
• Cube the squash and coat with a little olive oil before roasting for about a half hour (or until soft with a little crispiness on the outside). Set aside.
• In a skillet, saute the chopped spinach and almonds until spinch is soft. Season with jerk seasoning and add to squash.
• Divide mixture between pastry shells and warm in the oven for about 5 minutes.
• Curry Sauce:.
• Saute the curry powder or paste in some olive oil. Add coconut milk and veggie stock. Bring to a boil, then lower heat and simmer for 5 minutes.
• Slice the plantain thinly and fry in oil until golden on each side.
• To serve, put a filled pastry shell on a plate, spoon on some curry sauce and top with a few slices of plantain. Garnish with some fresh green herbs such as cilantro.