Umfino, Vegan Cream Cheese, Peppadew, Sorrel

Sep 1, 2022

Umfino, Vegan Cream Cheese, Peppadew, Sorrel

Sep 1, 2022

Yields 30 portions

Enjoy with the Creation Sauvignon Blanc

Umfino Balls

3 tbsp olive oil

55 g diced onions

75 g spring onions

250 g spinach (chiffonade)

7 g chopped garlic

150 g maize meal

7g fresh thyme

20 g fresh coriander (chopped)

10 g celery leaves (chopped)

50 g water

half tsp bicarbonate of soda

salt

Heat the oil in a large pan and sauté the onion, spring onion and garlic for 2 minutes.

Add spinach, coriander, thyme, celery.

Sauté for another 2 minutes.

Stir in the maize meal and pour in water, season with salt and stir.

Combine until spinach is wilted and the maize meal resembles mashed potatoes.

Transfer to bar blender with the bicarb and use the pulsing method a few times to combine and mince the mixture up a little bit.

Scrape out onto a baking tray.

Set aside until cool enough to handle. Shape into 15 g balls and deep fry at 180° C.

Vegan Cream Cheese Mixture

100 g vegan cream cheese

80 g chopped peppadews (brunoised)

60 g toasted sunflower seeds

juice of 1 lime

pinch salt

Mix all the ingredients together in a mixing bowl till combined.

Transfer to a piping bag and store in the fridge.

Garnish

sorrel flowers and leaves

peppadews

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