Garden Pea Vol au Vent & Corn Tapestry

A chefs take on pie and noodles!

Recipe By Lethukuthula Fakazi

Ingredients:

Decant the peas from the tin.
In a blender, add in the peas, cream, fresh mint, fresh basil, salt and pepper and blend to a puree/dip consistency.
Add to a pipping bag then set aside.
Line baking tray with baking paper/ silicone mat, set aside.
On a floured surface roll the puff pastry using a rolling pin to thin it out.
Take the bigger heart shaped cookie cutter or any desired cookie cutter shape and make about 6 cuts of dough, 3 will be bases for pie case and the other 3 will be closing “lids” of the pie case.
On 3 of the closing “lids” of the pie case cuts, place the smaller cutter to cut an opening.
To assemble the case; on the baking tray lined with a mat, place the plain bases of the pastry, apply egg wash on the middle of the cut pastry.
Place the closing “lids” cut pastry that have an opening, sticking it to the bases of the pastry.
Brush egg on top of the pastries. Put in the oven, preheated to 200°C and bake for 15 minutes until golden brown.
Once baked to perfection, and cooled, the case will be closed, gently remove the inner closing piece of pastry then pipe in the pea puree and serve on a platter with other canapes.

Thinly slice bell peppers & red onion, set aside.
Strain KOO whole kernel corn from the tin and place onto a baking sheet.
Pat down with kitchen towel to dry, set aside.
In a small strainer, align the spaghetti to a nest shape.
With a Tong, place yellow pepper on an open flame and charr it to create a smoky flavour.
Add the corn to a very hot frying pan over high heat and charr for a smoky flavour and for colour in the stir fry.
Heat up 500ml oil for deep frying the noodles.
Place the strainer with the noodles inside of the heated oil and pour the oil with a ladle again and again to the noodles until the noodles crisp up.
In a different pan, heat up 45ml oil add in onion and garlic first to create a flavour base, then add in the sliced peppers, let them cook al dente (tender but crunchy).
Add paprika and cumin and mix to a vibrant colour then remove from heat, add in the charred corn kernels and mix.
To make the sauce/dip- in the blender add the smoked yellow pepper, Mayonnaise, one tin of the KOO whole kernel corn (strained) paprika, salt and pepper, then blend to a dip consistency.
To assemble place the crispy noodle nest onto a serving plate and add a tablespoon of the KOO corn dip.
Add in 3 tablespoons of the stir fry mixture on top full the nest to the top.