Northwest Wine - Online Magazine
Curried Coconut Beggars' Purses
Chef Mark Felix from the Plaza Hotel in New York City created this dish as an appetizer. Our recipe has been adapted to serve as an entrée. Makes 3 servings.
Here's what you do:
1) Preheat the oven to 350°F.
2) In a large sauté pan over medium heat, heat the sesame oil. Cook the garlic, ginger, scallions, carrots, peppers, and bay leaf over medium heat for 5 minutes. Add the seitan strips, white wine, and coconut milk to the mixture and cook for 5 to 6 more minutes.
3) Add the cilantro, basil, salt, cayenne, curry powder, and chives and continue cooking, stirring occasionally, for 20 minutes. Remove the bay leaf and set aside to cool.
4) Take 1 sheet of phyllo dough and fold it in half lengthwise. Brush with a bit of olive oil. Place 1/2 cup of the filling in the center of the phyllo sheet. Twist the dough so that it gathers to make a bundle, or "purse." Repeat with the remaining dough, oil, and filling to make 6 to 8 purses.
Source: The Candle Café Cookbook by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
Wine Pairings
You can't go wrong with a Riesling with curry, especially one that uses coconut milk. The sweetness of the coconut milk and the aromatic fruit of the Riesling, even if dry are perfect compliments to one another. The aromatics of the curry spices only enhances the flavors in the Riesling.
Ingredient List
Here's what you need:
2 Tbsp. sesame oil
4 garlic cloves, finely minced
2 Tbsp. finely chopped fresh ginger
4 scallions, finely chopped
1/2 cup finely diced carrots
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1 bay leaf
1 lb. seitan, cut into small strips
1 cup white wine
1 14-oz. can coconut milk
1/2 cup chopped cilantro
4 fresh basil leaves, finely chopped
1 tsp. sea salt
Pinch cayenne
1 tsp. curry powder
1/2 cup finely chopped fresh chives
8 sheets phyllo dough, thawed if frozen
Extra virgin olive oil, for brushing
|
Buy the Wines Mentioned in This Article!
See Past & Present Issues of Our Online Magazine
|
