Chocolate Banana Fried Won-tons with Boozy Caramel Sauce

chocolate banana wontonsIngredients:

For Won-tons:
2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package won-ton wrappers
oil for frying

For Boozy Caramel Sauce:
½ cup butter or margarine
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Sabra Orange Brandy), optional
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Directions:

To make the filling:

Place the bananas, chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the won-ton skins as you handle them. It will also change the texture of the filling – you will not have pockets of melted chocolate in the won-tons.

To make the won-tons:

Separate and place the won-ton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the centre of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the won-ton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.

Fry the won-tons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the won-tons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate.

To make the sauce:

Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.

To serve:

Serve the won-tons warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Samosas

SamosasThese stuffed savoury pastries are a traditional Indian favourite. Lamb meat and spices are cooked together to create a mouth-watering filling for the easy to make dough. The recipe may seem complex, but it’s actually fairly simple. This recipe will make about 30 Samosas.

Ingredients:

2 tablespoons oil
1 small onion, chopped
2 cloves garlic, chopped
2 green chili peppers, chopped (optional)
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb/beef/chicken
1 teaspoon salt
2 teaspoons garam masala or curry powder
1 ½ tablespoons fresh lemon juice
30 won-ton wrappers
1 quart oil for deep frying
1 egg, for egg wash

Directions:

Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Add 2 tablespoons of oil to a medium saucepan over medium high heat. Stir in onion, garlic, green chili peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground meat and salt. Cook until the meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.

Work with the won-ton wrappers one at a time, keeping the remaining ones under a damp dish-towel so they don’t dry out. Lay out the wrapper, and run some egg wash along 3 edges of the square wrapper. Fold the wrapper in half, making a triangle, and press together one half of the triangle, but leaving the other side open, making a small pocket package. Fill the won-ton will a few tablespoons of the meat filling, then using more egg wash, seal the final edge of the triangle, pinching it together as tightly as possible.

Carefully lower triangles into your preheated (350-375 degrees F) oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with a great mango chutney!