Recipe time. My boyfriend and I had our two-year anniversary last week and I decided to be romantic and make a three course meal. Please hold the applause. I decided to put it online because it was all completely from scratch and I believe if I was ever on Come Dine With Me, this is the exact thing I’d do. I’ll even tell you the way to make it so that they all get made at the right time.
Here’s the menu, don‘t forget this is for two people so alter accordingly:
Chilli Cheese Wontons
Green Chicken Curry with Boiled Rice
Homemade Apple Crumble
Right so here are all your ingredients:
Starter:4-5 mounted teaspoons of cream cheese, 1-3 chilli peppers (depending on your taste), ¼ teaspoon of garlic powder, ¼ teaspoon of salt, ¼ teaspoon of pepper, small bowl of water, *wonton wrappers*.
Main Course: 2 chicken fillets, 1 green pepper, 1 onion, 1 clove of garlic, 2 dessert spoons of curry powder, 1 dessertspoonful of flour, 1 chicken stock cube olive oil.
Dessert: 3 medium cooking apples, 180g of sugar, 120g of margarine, 150g of self-raising flour, cinnamon (optional).
*If you can’t buy wonton wrappers here’s what you need to make your own: 220g flour, one egg, a pinch of salt, water (guess the amount as you form the dough).
The first thing you do, a couple of hours before you want to start cooking is make the dough for the wontons and the crumble mixture for your apple crumble.
- Sieve the flour for the wontons into a bowl, then make a well in the middle.
- Whisk the egg, salt and a small bit of water and then pour the mixture into the well.
- Mix together adding more water until you can make a ball. This can be major guess-work so be careful, there’s a fine line between a crumbly mixture and a sticky one.
- Knead the dough into a ball. Now you’ll only need about a quarter of this dough for 2 people but I find making that amount of dough on its own too difficult and dough can be frozen and used another time.
- Let it rest for 30-60 minutes, in a cool place or the fridge.
- Now make your crumble.
- Sieve the flour into a mixing bowl then rub in the margarine with your finger tips. Lift it high to get air into it. I know you feel stupid doing it but it’s better if you do. It’ll feel like breadcrumbs.
- Then add 120g of sugar (so you have 60g left) and mix that in.
- Now cover the mixing bowl with a tea towel and store it in a cool place.
- When your dough is finished resting, knead it again on a floury surface. Roll the dough out as thin as possible. If you’re skilled at this try to keep it in a square shape, this will make the next part easier. I’m not skilled so don’t worry if you can’t.
- Cut the dough into three-inch squares (it doesn’t have to be that exact but they shouldn’t be any smaller than that and they should be square. I found that for a starter, four wontons per person is enough. So once you have that many, put the rest of the dough in the freezer. Place them on a plate, cover them and leave them to rest.
That’s pretty much all your prep work done. If you have the kitchen to yourself, I recommend leaving all your curry ingredients (except the chicken) out so that it’s all ready to go. Also I recommend having the kettle filled and boiled and the rice weighed before you start. About an hour before dinner you could make the wontons so they’re ready to go.
- Mix the cream cheese with the chilli pepper, salt pepper and garlic powder.
- Spoon about half a teaspoon into the centre of each dough square.
- Use your finger with the water and wet the sides of each wonton. Grab diagonally opposite corners and stick them together. Make sure all the sides are completely sealed up.
- Cover them and leave them aside until you’re ready to cook them.
Now it’s time to start cooking. To be super prepped you could chop up your onion, pepper and garlic clove. Also chop the chicken fillets into smaller cubes.
- If you have a deep fat fryer this is the easiest and safest way to do this.
- Simply, turn it on (make sure there’s plenty of oil in it) and when it’s heated up, place the wantons into the oil and let them rise to the top. Give them an extra 5-10 seconds just so they turn golden and pour them out onto kitchen roll.
- Dab them so the excess oil is gone and now they’re ready to eat. Be careful, the cheese inside is very hot and depending on how you bite them the cheese might explode out a little, like cream out of an éclair.
Now it’s time for the main course. If you didn’t chop your vegetables or chicken or weigh your rice do that now. Also fill the kettle and boil it.
- Heat oil in a frying pan and cook the chicken pieces for 7-8 minutes.
- Dissolve the stock cube in half a pint of boiling water.
- Add the onion and garlic to the pan for about 2 minutes. (Boil the kettle again)
- Bring a saucepan of water to the boil and add the rice. Then let simmer.
- Add the pepper to the pan for 3 minutes.
- Add the curry powder and flour to the pan and stir continuously for one minute – flour has a tendency to burn otherwise.
- Stir in the stock. Now reduce the heat. Meanwhile preheat the oven to 180° C.
- Let the curry cook for 10 minutes without stirring.
While the curry’s cooking you can finish your apple crumble (that’s what the oven’s for)
- Peel the three apples and cut them into four parts. Cut the core out from each section and cut them into slices – not too thin though.
- Put them all into a casserole dish. Now sprinkle the last 60g of sugar on top. You can also add the cinnamon now if you want it.
- Evenly spread the crumble mixture from earlier over the apples.
- Put the crumble into the middle of the oven for 40 minutes.
Your curry should be ready to serve now. Just evenly distribute the rice and the curry and serve it up. Depending on how fast you eat, the crumble should be ready to come out of the oven soon after dinner. Let your crumble cool and your stomach settle before you have some – don’t worry it will still be warm.
That was my totally awesome anniversary dinner. I know, my boyfriend’s so lucky. I’m joking, although I do think this menu is Come Dine With Me worthy…what do you think? Now I’m not joking.