Recipe: Goat's cheese wontons & fried green banana with salsa & avocado cream
These are that perfect combination of two cultures. They love their fried cheese in Peru, so why not make a wonton? I had to accompany them with fried green bananas, a snack I became dangerously addicted to in Peru. I have added dried goldenberries or Inca berries (a fancy name for cape gooseberries) to the salsa for their tart sweetness. If you have them growing in the garden, you could chop some up and add them. The frying can be done in advance and the wontons reheated in a 190°C oven for 6 minutes. Watch the wontons closely as they fry – if you leave them in for too long, they can burst.
Makes 32 + chips for 6-8 / Preparation 30 minutes / Cooking 30 minutes
50g goldenberries (optional – I used Ceres Organics Sundried Goldenberries, available at specialty and health food stores)
4 medium tomatoes
4 spring onions, finely chopped
3 red chillies, deseeded, finely chopped
½ cup coriander leaves, chopped
6 tablespoons lime juice
½ teaspoon salt
1 tablespoon olive oil
2 avocados, peeled, destoned
vegetable oil for frying
5 green bananas
100g firm goat's cheese or pecorino, finely grated
100g chevre or fresh goat's cheese
300g wonton wrappers*
1 egg white, lightly beaten
Put the goldenberries in a bowl and cover with warm water. Leave to plump up for an hour, then drain and chop finely.
Remove the cores from the tomatoes and discard. Chop finely and put in a bowl with the goldenberries, spring onion, chilli, coriander, 4 tablespoons of the lime juice and the salt, then stir in the olive oil. Set aside.
Put the avocado in a food processor with the remaining 2 tablespoons of lime juice. Blend to a smooth puree, taste and season with salt and freshly ground black pepper. Set aside.
For the banana chips, fill a fryer or large saucepan with oil to one-third full and heat to 180°C.
Peel the bananas and slice into long thin strips with a mandoline or vegetable peeler. You can also slice thinly with a knife on the diagonal, but these will be thicker and need a little extra frying. Fry the bananas in batches until golden and crisp, then drain on paper towel. Season with salt while hot and store in an airtight container when cool.
To make the wontons, raise the oil temperature to 190°C.
Combine the firm and soft goat's cheeses in a bowl. Lay out a few wonton wrappers on a dry surface and brush with the egg white. Put ½ teaspoon of cheese in the centre of each wonton wrapper. Gather up, pressing and twisting to seal.
Fry in batches for 2 minutes until golden and drain on paper towels.
Serve the chips and hot wontons with the salsa and avocado cream.
*Available at good supermarkets and Asian food stores.
WINE MATCH A fresh, green-edged sauvignon blanc. We recommend the Rapaura Springs Sauvignon Blanc 2016.