New Zealander’s are growing more and more aware of the connection between a healthy diet, good mental health and the importance of learning new skills for brain fitness. Join Jeremy Pang as he shares easy cooking tips with Destiny Udogie and Guglielmo Vicario from the Tottenham Hotspur team.
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Pomelo and crab wonton tartlets
- 1 pack of small spring roll pastry
- Avocado oil for brushing
- 300g freshly picked white crab meat (chunky white meat)
- 1 pomelo (juicy bits picked and pulled apart into chunks)
- 2 tablespoons crushed roasted peanuts
- 1 tablespoons ready fried shallots
- 4 cherry tomatoes, quartered
- ½ lime
Dressing
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon tamarind concentrate
- 2 tablespoons lime juice
- 1 clove garlic, finely sliced
- Pinch of salt
- 2 red thai Birdseye chillies, split lengthwise
- Crispy fried shallots and reserved peanuts for garnish
- Picked coriander leaves to garnish
Method
- To make the wonton tartlets: lay 3 wontons diagonally on top of each other spraying with a little oil spray between each layer. Repeat until you have filled up all the trays. Air Fry at 180°C for 8-10 minutes until lightly brown and crisp
- Peel the pomelo and cut the juicy bits out of each segment and break apart into small, bitesize chunks. Then toast your peanuts for 2-3 minutes in a dry frying pan and crush coarsely.
- Using a pestle and mortar, roughly pound your chilli and garlic. Then add your palm sugar, tamarind paste, lime juice and fish sauce to taste. Pound to combine all the ingredients. Tip: you should be tasting for the perfect balance of sweet, salty, spicy and sour.
- Once happy with your dressing, add the tomatoes, ½ of the peanuts, to the pestle and gently bruise by crushing together some more. Next, add the pomelo bits and crab and gently fold everything in together. Garnish with extra roasted peanuts, fried shallots and coriander and then spoon out into each of the cooled wonton tartlets to serve.
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Air Fried Chicken Satay
- 2 large free range, de-skinned chicken breasts, butterflied and sliced
- 10 soaked medium-sized bamboo skewers, soaked
- ½ cucumber
- 2 tomatoes
The Marinade
- ½ tsp turmeric
- 2 cloves finely chopped garlic
- 1 stick of finely chopped lemongrass
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Dash dark soy sauce
The Paste
- 5 Thai shallots, finely chopped
- 1 large red chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1 lemongrass stick, finely chopped
The Sauce
- 6 tbsp crunchy high protein peanut butter
- 2 tbsp tamarind concentrate
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp palm sugar
- ¼ tsp salt
- 100ml hot water
Method
1. Place your bamboo skewers in a dish and fully cover them with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them from burning later!)
2. Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave it to the side.
3. If you have a food processor, add all of the paste ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of ingredients by hand!
4. In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.
5. In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.
6. Air fry the chicken on 200°C for 8 minutes. Turn halfway through to crisp both sides evenly
