Tuesday, July 9, 2013

Freshly Blogged Competition

Pick 'n Pay and Fresh Living Magazine has started a blogger competition place 50 of us up against each other to win the title of Best food blogger and a few prizes. Once a week we receive a challenge, shop, make the dish, photograph it then upload. We then need votes to win prizes but in the end Justine Drake and Anke Roux make the final choices as to who goes through each week. Here is challenge 1 Frozen assets.
Here is a link to vote for my dish : Freshly Blogged 

Vietnamese Noodle broth, springrolls and crispy bits

I recently traveled across Vietnam and absolutely fell in love with the country but mostly the food, this dish is inspired by their traditional breakfast noodle broth, Pho and my personal favorite noodle dish found in Hoi An called Cau Lau with crispy squares of pastry, chewy noodles, lettuce and pork. I was so pleased by the first theme of the competition as I got to use all my beautiful Vietnamese crockery sets and this beautiful tea stand. This dish may be eaten at any time of the day.

Vietnamese Noodle broth, springrolls and crispy bits
Serves 4
Noodle Broth Ingredients:
2 pk Pick n’ Pay 2 minute Noodles
1 sachet Ina Paarman Vegetable liquid Stock (diluted as directed)
1kg Findus Wok Thai Vegetables
5ml of each Pick n’ Pay garlic, ginger and dhania paste
1 Poached Pineapple
½ pk Pick n’ Pay Phyllo Pastry roll
25ml soya sauce
1 egg
Salt and pepper

Boil the noodles as per packet directions, I don’t add the sachet spices but it is optional, then drain.
Make the vegetable stock as per directions and season with soya sauce, salt and pepper.
Cut pineapple into desired shape and pour some hot stock over, leave for 5 minutes.
Brush 3 sheets of phyllo together and fold in half again using egg wash as it becomes crispier and cut into 2cm by 2cm blocks, deepfry then drain on kitchen towel.
Stir fry the frozen vegetables in a little oil and add some soya sauce, poached pineapple and add the blanched noodles, season to taste.
Place in the centre of a bowl and spoon the flavoured stock over, top with crispy phyllo bits and serve with traditional condiments of lime wedges, chopped chilli, soya sauce, fish sauce, chopped peanuts and spring onion .
I served them with vegetable springrolls on the side.

Springroll Ingredients:
¼ pk Pick n’ Pay Phyllo Pastry
100ml melted butter, clarified (remove the milk solids)
250g Findus Wok Thai Vegetables
10ml soya sauce
salt and pepper
oil for frying

Stir fry the vegetables in a little oil with the soya sauce, season and allow to cool.
Brush sheets of phyllo with clarified butter and fold in half.
Cut into 6 squares, put the square at an angle in front of you, place a little vegetable filling at the bottom point of the square, fold the 2 sides in to the centre, brush the top point with butter and roll up forming a small springroll.
Deepfry until golden and drain on kitchen paper, season the outside with a little salt.
Serve as a snack or with my noodle dish above.

Recipe and picture by Tamsyn Wells of Olivia’s Kitchen

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