Porkravioliwithlimeandmaltvinegardippingsauce Recipes

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PORK RAVIOLI WITH LIME AND MALT VINEGAR DIPPING SAUCE



Pork Ravioli With Lime and Malt Vinegar Dipping Sauce image

This was my favorite recipe for 2008. It is a delicious, different and very flavorful dish. Just the thought of making this sauce makes my mouth water, but keep in mind, a little of it goes a long way. The ravioli freeze beautifully so are great for a make ahead appetizer. If using frozen, do not defrost. Boil them frozen. Ground chicken or turkey can be substituted for the pork.

Provided by Karens Krazy Kitchen

Categories     Pork

Time 1h6m

Yield 16 ravioli

Number Of Ingredients 17

1 lime, zest of
1 lime, juice of
2 tablespoons malt vinegar
2 tablespoons soy sauce
1 teaspoon honey
1 tablespoon canola oil
1 teaspoon dark sesame oil
1/4 teaspoon hot red pepper flakes
1/2 lb ground pork
1/2 cup parmesan cheese, grated
1 tablespoon fresh basil, finely chopped
2 teaspoons fresh ginger, peeled and grated
3 garlic cloves, minced
2 scallions, finely chopped
1/8 teaspoon fresh nutmeg, grated
1 egg
32 wonton wrappers

Steps:

  • Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
  • Whisk or shake well to combine and set aside (this is the dipping sauce).
  • In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
  • Add the pork and mix very gently with your finger tips until just blended.
  • Place the pork mixture in the fridge for 30 minutes to firm.
  • Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
  • Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
  • Place another wrapper on top.
  • Press the edges together to seal while working out any air bubbles.
  • If a wrapper tears, throw it away and start over.
  • If you want to be fancy, trim the edges with a zigzag pastry wheel.
  • Repeat with the remaining filling and wraps.
  • Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
  • Drain the ravioli.
  • Serve drizzled with the sauce.
  • Garnish with thin slices of lime and chopped fresh chives if you like.
  • To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag.
  • Enjoy!

Nutrition Facts : Calories 117.6, Fat 5.6, SaturatedFat 1.9, Cholesterol 26, Sodium 278, Carbohydrate 10.5, Fiber 0.4, Sugar 0.6, Protein 5.9

PEACHY CHICKEN



Peachy Chicken image

This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences.

Provided by Chris Reynolds

Categories     Chicken

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 (16 ounce) can peach slices, drained and reserve juice
2 1/2 lbs skinless chicken pieces
1 tablespoon vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1/4 cup malt vinegar
1 tablespoon brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In large skillet, brown the chicken in the oil.
  • Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
  • Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
  • Serve chicken and sauce with rice.

Nutrition Facts : Calories 237.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 86.2, Sodium 388.5, Carbohydrate 14.7, Fiber 0.5, Sugar 10.4, Protein 26.9

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