Tag Archives: spring rolls

Christmas spring rolls made with paneer, butternut squash, puy lentils and beetroot

22 Nov

During Christmas my family and I eat throughout the day, you know to keep the energy up! There are no rules around the 5/7 a day or consideration of portion controls during the festive season and indulgence is high up on the agenda. The table is laid with abundance and variety and as we chat, chase children and chuckle we consume copious canapés like these pretty, seasonal and utterly Moorish spring rolls. They are filled with soft pillows of homemade paneer, sweet beetroot and butternut squash, nutty lentils and spice. The surprise ingredient is a hint of orange, because it’s Christmas.

Christmas spring rolls made with paneer, butternut squash, puy lentils and beetroot by Deena Kakaya

I made these spring rolls for demonstration at the Taste of London festival, at the tobacco docks.  I was on the busy and bustling a2Milk stand as part of the Great British Chefs team and wow, what an experience!  a2 Milk™, was used to make the paneer for this recipe. Regular cows’ milk contains A1 and A2 proteins and for some, the A1 protein causes side effects such as nausea, bloating and mucus build up. A2 carefully select dairy cows that naturally produce the A2 protein and not the A1 protein. If you have had trouble digesting regular milk, a2 Milk could be for you.

Makes approximately 24 spring rolls

Ingredients

For the paneer cheese (makes approximately 150g)

1 litre of full fat A2 milk

2-2 ½ tbsp. lemon juice

For the spring rolls

35og butternut squash (peeled) and cut into 2 cm cubes

70g puy lentils, cooked per packet instructions

130g cooked beetroot, cut into 2cm cubes

The zest of one medium orange

The juice of one orange

2 ½ tbsp. desiccated coconut

Finely chopped green chillies to your taste (I used 4)

5-6 curry leaves

2 tbsp. vegetable oil for the tempering

Vegetable oil for deep frying the spring rolls

½ tsp. ground turmeric

1 tsp. cumin seeds

Salt to taste

12 spring roll sheets

 

You will also need

Tightly woven fabric such as muslin or handkerchief material for making the paneer

Keep a finger bowl of water ready, this will be used when binding the spring rolls

Method

  1. Start by making the paneer. I would suggest making the paneer the night before you make the spring rolls, to allow the paneer enough time to set. It is important to use full fat milk, as any other milk will not contain enough fat. In a non-stick pan, heat the A2 milk until it starts to boil. Turn the milk down to a simmer and then add the lemon juice. You will see that the milk starts to curdle and large clumps that look like cottage cheese appear. Turn the heat off and allow the acidic reaction to fully separate the curds and whey; give it about ten minutes. In the meantime, line a colander with muslin in an empty sink. Pour the paneer cheese into the muslin and then tie the muslin and remove any excess liquid. You keep the whey and use it to thicken curry bases. Put some weight (like a saucepan) on the paneer and allow it to set. Once set, cut the paneer into 2-3cm cubes.
  2. Line a baking tray with baking paper and then coat the butternut squash with a light layer of oil. Roast the butternut squash at 190 degrees for approximately 30-40 minutes or until the squash is lightly crisp and soft enough to pierce.
  3. In a large bowl combine the (cooked) puy lentils, beetroot, orange zest, butternut squash, paneer (cut into 2cm cubes), orange juice, desiccated coconut, salt and toss all of the ingredients together.
  4. For the tempering, heat a non-stick pan and add the oil before introducing the cumin seeds, curry leaves, chillies and turmeric. Allow the seeds to sizzle and then add the tempering to the spring roll mixture and then toss to ensure even coverage.
  5. Cut the spring rolls in half to create two rectangles. Leaving approximately 3cm centimetres space at the bottom and sides, place a dessert spoonful of the filling towards the bottom. Fold the sides inwards, close the bottom panel and fold the spring tightly in a cigar shape. Seal the end panel with a little water.
  6. Allow the spring rolls time to settle and the let the sealed panel dry before frying the spring rolls in hot oil. Fry them until they are lightly brown and golden and then use a slotted spoon to remove them from the frying pan, placing them onto kitchen paper

 

Deena Kakaya at Taste of London Deena Making paneer

Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

1 Jun

Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

Chimichurri and feta spiked mung bean sprouts in a baked, jumbo spring roll

I expended most of this weekend searching for a replacement car after mine was written off a couple of weeks ago. A van rammed into the back of my car at some traffic lights (I had stopped already) crushing the entire boot. I had a few moments of breathless hysteria because my little one was in the back, but fortunately, we are ok. A bit of whiplash, but blessed to be ok.

So, instead of visits to the zoo or park this weekend, we have been from car sales cosmos to showroom underworlds. Can you tell that I don’t enjoy shopping for cars? But it is an interesting world.

As I stood eyeing up a Seat Leon, two broad and bald men chuckled to each other that it is the poor man’s Audi. I smiled silently as I was thrown back to sitting/being squished in the back of the car of someone boasting to my mother about their impending purchase of a brand new Mercedes. Back then car sharing to weddings was common practise and London felt like planets away from Leicester, where I grew up. Of course back then I had no idea that London would become my home. It is where I started my married life, working life and built treasured friendships.

Anyway, I remember clearly sensing the inferiority that this lady wanted my mother to feel. She went on to describe their family business and property and how I looked awkward and that my face didn’t fit well on my body, but even though I was probably just 12 I knew that actually, she was without the basics in life of love and respect. I looked at my attractive mother who was adorned in a new sari and jewellery that my dad had chosen for her. Then I looked at the other lady, who was lacking.

The car is something of, ‘what do you do for a living’ or ‘where do you live’, isn’t it? Except it doesn’t grow does it? I once worked with a chap who did very well professionally and lived in an area brimming with upmarket delicatessens, fancy florists, and tiny Thai restaurants and of course fabulous schools, but drove a moving skip, as he called it. I learned a lot from him on many levels.

That said I know how I feel when I put on a nice dress, good perfume, make-up and a few simple but lovely accessories. I am sure my stance changes, my attitude might change too.

Head in a thorough spin, I decided to call it the end to a hot and bothersome level of thinking and head to the garden for some running under the sprinkler with the boy after the swings and slide. I needed refreshing with some zesty, summery, zingy, nutty, salty, juicy food with crunch and crisp thrown in. See where we are going with this?

I love mung bean sprouts; they are silky and nutty, cook quickly and I love the feeling of their little tails. They work fabulously well with chimichurri dressing but I have a confession; I cheated and used some Thai basil with the parsley and guess what? It gives the most fantastic, lasting herbiness. It is actually all pretty gorgeous, a healthy vegetarian recipe and I served the mung bean sprout spring rolls (baked for added bonus) with Za’atar sweet potato fries, because you know, it’s all about balance.

Ingredients to make 6 large rolls

For the sauce

350g mung bean shoots

One red onion, finely diced

3 cloves of garlic

The juice of one lemon

A large bunch of parsley

Salt to taste

1 tsp. chilli flakes or more if you like it hot

1 tsp. oregano, dried or fresh

A small bunch of Thai basil, finely chopped

2 tbsp. olive oil

Other ingredients

200g feta cheese, cut into small cubes

12 sheets of spring roll pastry, defrosted

Oil for coating the rolls

½ tsp. turmeric

Method

  1. Blitz together all of the ingredients for the sauce and leave to a side
  2. Heat a pan and add a splash of oil and then add the turmeric and mung bean shoots. Sauté for 2-3 minutes and then add the chimichurri sauce
  3. Cook the mung bean shoots for approximately 4-5 minutes longer before turning off the heat and allowing the mixture to cool and then add the feta cheese
  4. Take two sheets of spring roll pastry and leave a 3-4 cm gap from the bottom and sides and place 3-4 dessert spoons in a line and tightly roll into a cylinder shape and leave it to the side
  5. Place the rolls in an oven after greasing them lightly and bake them at 200 degrees until they are lightly golden.

 

 

 

 

 

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