Monday, 6 August 2012

FaiKakai and Mango Pineapple Sorbet - Olympic Food Challenge : Tonga

Tonga is today's stop on the Olympic Food Challenge and, ummm, this was a bit of a distaster...  "What on earth could go wrong?" you ask  "After all, it's dumplings and we know you are crazy about dumplings Dan".  Well, a lot of things, it turns out - the sauce turned into toffee and set like concrete - and I have a slight phobia about toffee after losing teeth to the awful stuff.  Also, the dumplings more or less disintegrated in the pan, leaving a gooey, sludgy mess, over which I tried to pur the aforementioned sauce.

Now the kitchen is strewn with plates, dishes and pans that are glued together with toffee, and I am a bit cross for messing things up.  Bah!

Still - the sorbet was amazing..


65g Plain Flour
1/2tbsp Baking Powder
1tsp Salt
60g Butter
120ml Milk
250g Sugar
1/2 Can Coconut Milk

Mango and Pineapple Sorbet
1 Pineapple
1 Mango
1 Nectarine
2 Limes
250g Caster Sugar 

1 To prepare the sorbet, bring 200ml of water to the boil in a pan and then add the juice and zest of the limes, as well as the caster sugar, stirr all together and then simmer for 5 minutes. Set aside to cool.

2. Peel, core and chop the fruit into small chunks.  Put this into a blender along with the sugar syrup.  Blend until smooth.

3.  Transfer to a plastic container and freeze for at least 4 hours

4. Whilst the sorbet is freezing, prepare the dumplings for the FaiKaKai.  Into a mixing bowl, sift the flour, salt and baking powder.

5.  Heat the milk, but don't boil it, and then stir in the butter and let it melt.

6. Combine this with the flour and mix to make a dough, which can be then rolled out into dumplings (I made about 12 with this amount)  Cover with a cloth and leave in the fridge for 30 minutes.

7.  Heat some water in a large pan, brining to the boil and then put the dumplings in, cooking for about 10-14 minutes.

8.  In a thick bottomed pan, gently heat the sugar until it melt, stirring all the time to stop lumps forming, and then stir in the coconut milk, still stirring to make the sauce

9.  Drain the dumplings and pour the sauce over, coating them all, and then serve.  Enjoy

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