Monday, 26 January 2009

Fusion Vol-au-Vents - Royal Foodie Joust

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It's been a while since I took part in the Royal Foodie Joust with my last entry being in October 2008. I'm back though for the February Joust where the ingredients are rather simple with
Mushrooms
Cauliflower and
Noodles

My initial thought was to make a noodle dish or pasta dish. Then I thought this would be what most everyone would do so I left that idea on the back burner. We had some friends over for dinner on Chinese New Year Eve and while thinking of the menu, I hit upon the idea of Fusion Vol-au-Vents!

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I used fish, cauliflower, oyster mushrooms, button mushrooms, spinach and cream for the filling and then topped it off with thin rice noodles (or mee suah) tosssed in a little olive oil.

This is what I did.

Ingredients:
1 pack ready rolled Puff Pastry
2 cloves garlic
1 tsp oregano
1 fillet of Dory (about 200g)
1 bunch of spinach
200g button Mushrooms
200g oyster mushrooms
1 small head of cauliflower - cut into small florettes
1/2 cup cream
50 g rice noodles
Soy Sauce
Salt
Black Pepper

Method
Make pastry shells by cutting out two circles of puff pastry and then cut a smaller circle into one of the circles to form a ring. Place the ring over the first circle and press firmly. Use some egg wash if you like. With the circles that are cut out, you then then roll them out again to maximise the use of the pastry sheets. Bake in 200C oven till nicely puffed up and then let them dry out a while in the cooling oven.
Meanwhile make the filling. Fry the chopped garlic until soft. Throw in the oregano and give it a good stir. Then add in the cubed fish and stir fry quickly. Remove the fish and set aside. Sautee the the sliced button mushrooms and oyster mushrooms until tender. Throw in the cauliflower and cook till softened. Add in the fish and season with salt and black pepper. Allow to simmer. Meanhwile, boil the spinach and chop finely. Add the spinach to the fish mixture together with the cream. Mix well and allow to simmer till almost dry but still moist.
Before serving, fill the pastry shells with the filling and reheat in oven for about 10 mins. While reheating, soften the noodles in hot water and toss with a little soy sauce. Add to the top of the vol-au-vents just prior to serving.

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These were a hit at our dinner party and as I normally do with Vol-au-Vents, I made two sizes. I liked the lightly flavoured soy sauce noodles on top as it gave it an interesting texture.

9 comments:

Ivy said...

You have become an expert in making Vol-au-Vents and your idea sounds genius. Good luck with the Joust.

MeetaK said...

oh now this is lovely fusion food!

Joan Nova said...

Very inventive...looks great. Good luck!

MyKitchenInHalfCups said...

Fusion of culture, taste and good looks. That's really excellent Dharm.

Rachel said...

A wonderful looking dish. My hat is off to you!

NĂºria said...

Great entry for the Joust Dharm! I have two packages of Vol-au-vents in my pantry and still haven't decided to use them... your result is spectacular!
Good Luck!

pigpigscorner said...

wow this sounds amazing! Good luck with the joust!

Laurie said...

Oh my! Dharm, these are simply beautiful and a sure winner.

I have the Joust ingredients in my fridge, but like you, time has become tight.

Arlette said...

You blog is very interesting stuffing and your food looks so yummy.

thanks for visiting my blog

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