Blueberry and goats cheese wontons
MasterChef New Zealand - Blueberry and goats cheese
wontons
Recipe by Kelly young
Canola oil, to deep fry
1 punnet blueberries
1 Tbs crystalised ginger, finely chopped
2 Tbs caster sugar
1 lemon, juiced
6 wonton wrappers
3 Tbs Mainland Feta
microcress, to serve
1 Half full a saucepan with canola oil and place over a
medium-high heat until hot enough to deep fry, 190 C.
2 Place 1/2 punnet of blueberries in a saucepan with the
ginger, sugar and 1/2 lemon juice, place over a medium-low
heat and simmer for 3 minutes or until sugar has dissolved.
3 Strain through a sieve, reserving pulp, and juice, reserve some
blueberries whole. Whisk the remaining lemon juice into the
pulp.
4 Lay the wonton wrappers out on a clean, floured board, spoon a
teaspoon of Mainland Feta onto the centre of each wrapper, spread
over wrapper. Spoon a small amount of pulp onto the centre of the
wrappers, top with small piece of ginger and a blueberry, brush
wonton edges with water and fold edges together to form
wontons.
5 Deep fry wontons for 2-3 minutes or until golden and
cooked.
6 Pile micro cress in 3 piles on a serving plate, top each pile
with a wonton, spoon over remaining blueberry sauce and scatter
with blueberries to serve.
