Date and walnut crackers

1 servings

Ingredients

Quantity Ingredient
300 grams Seedless dates
100 grams Walnuts
¼ teaspoon Cinnamon powder; (1 g.)
¼ teaspoon Clove powder; (1 g.)
¼ teaspoon Nutmeg powder; (1 g.)
¼ teaspoon Mace powder; (1 g.)
½ cup Dark rum; (120 ml.)
1 Egg white
60 grams Chocolate sponge crumbs
8 Wonton skins
Oil for deep frying crackers
1 Kiwi
100 grams Sugar
4 Sheets silver varakh
Icing sugar for dusting
8 Orange segments

Directions

FOR THE KIWI SAUCE

FOR THE GARNISHING

COARSELY chop the dates and walnuts and put them in a bowl. Add the spices and rum and mix well. Keep aside for 30 minutes.

The kiwi sauce: Peel and dice the kiwi. Put sugar in a pan, add two tbsp.

(30 ml.) water and bring to a boil. Lower the heat and add the kiwi and simmer for five minutes. Remove, cool and pass through a fine mesh soup strainer into a sauceboat.

The cracker mixture: Add the egg white and chocolate sponge crumbs to the macerated dates and walnuts. Mix well. Divide the mixture into eight portions and roll into six cm. long croquets.

Place a date and walnut croquet in the centre of each of the wonton skins, roll tightly to ensure that the filling is compactly packed and is at least 1½ cm. away from the ends. Then frill the edges with a pair of scissors and secure tightly with a band of foil. Heat oil in a frying pan, add the crackers and deep fry over medium heat until golden. Remove to an absorbent paper to drain the excess fat. Remove the foil from the frill, cover the "barrel" with varakh and dust with icing sugar.

[Chocolate sponge crumbs can be obtained from leftover chocolate sponge cake, which is dried at room temperature and then passed through a fine mesh.]

To serve: Make a bed of kiwi sauce on each of the four individual plates.

Place two crackers over the sauce and garnish with orange segments. Serve warm.

Converted by MC_Buster.

NOTES : Makes 8 crackers

Converted by MM_Buster v2.0l.

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