Julie Van Rosendaal - Chinese/Scottish fusion

In honour of both Robbie Burns Day and Chinese New Year, our food and nutrition columnist Julie Van Rosendaal whips up some unusual Chinese/Scottish fusion dishes.






Stir-fried "Neeps & Tatties"

Traditionally, neeps (turnips) and tatties (potatoes) are served mashed alongside haggis for Robbie Burns Day.

1-2 Yukon Gold potatoes
1-2 turnips or parsnips, peeled
canola or mild olive oil, for cooking
sesame oil, for cooking (optional)
1 tsp. freshly grated ginger
1-2 garlic cloves, sliced
pinch sugar
pinch red chile flakes
1 Tbsp. rice vinegar or Chinese black rice vinegar

Cut the potatoes and turnips into very thin matchsticks, keeping them relatively even in diameter. Place in a bowl, cover with cold water and let stand for an hour, or overnight. (This will draw out some excess starch.)

In a large, heavy skillet, heat a drizzle of oil (and a bit of sesame oil, if you like) over medium-high heat. Drain the potatoes and turnips well and add them to the pan. Cook, stirring often, for a few minutes, until they start to soften. Add the ginger, garlic, sugar and chile flakes and cook for a few more minutes, until the vegetables are turning golden. Add the vinegar and cook for a minute - the moisture should cook off - and serve immediately. Serves 4.

Haggis Potstickers (Or Not)

Filling:

1 small haggis, removed from its casing - OR

1 lb. lean ground chicken, turkey or pork (or offal, coarsely ground 
in a food processor)
2 green onions, finely chopped
1 Tbsp. soy sauce
1-2 cloves garlic, crushed
1 tsp. grated fresh ginger
1/2 tsp. sugar
1 tsp. sesame oil

1 pkg. wonton wrappers
canola oil
chicken or veggie stock, or water

In a bowl, stir together the ground meat, green onions, soy sauce, garlic, ginger, sugar and sesame oil, mixing it all up with your hands.

To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)

When you're ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don't crowd the pan too much.

Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes - this will allow them to steam, cooking them through.

Makes 2 - 3 dozen potstickers.