APPLE
AND CHICKEN CRYSTAL SPRING ROLLS
These are really delicious, fresh,
crunchy and tasty. These are
really easy to make even though they take a little time to put together,
get someone to give you a hand soaking the rice paper. The trick is to soak one at a time as they are very delicate, and
by the time you have filled on, the next one will be ready to roll with a
little help from a friend.
In Vietnam they are rolled by
every one at the dinner table. Everything is placed on the table
with a few bowls of warm water and you roll them straight onto your plate,
then dip and get transported to taste heaven.
Cook's
Note: You
can make these two hours up front and cover them with a clean damp cloth
to prevent them from drying out.
5 lightly steamed chicken breasts
shredded and divided into 12 portions
1 cup of really finely shredded
red cabbage
1 large carrot peeled and thinly juiliened
1 cup freshest bean sprouts
1 medium English cucumber
juiliened
24 large fresh mint leaves
24 medium sized butter lettuce
leaves
24 fresh basil leaves
4 -5 Granny Smith apples skin on
sliced and tossed in lemon juice.
Sprigs of fresh coriander
12 dried rice paper rounds
Something saucy to dip into.
½ cup castor sugar
½ cup rice vinegar
¼ cup boiling water
1 Tbsp fish sauce
2 small chillies chopped
1 Tbsp chopped fresh coriander
1tsp sesame oil
1Tbsp finely diced fresh cucumber
(Serves 6)
Place the sugar, vinegar and water
in a sauce pan over a medium heat and stir to dissolve the sugar, bring to
the boil for a few minutes, remove from the heat and stir in the fish
sauce and chillies. Stir in the chopped coriander when
cool.
Place one rice paper at a time in
a bowl of warm water to soften it slightly, remove to a flat surface and
place a little red cabbage, carrot, a few bean sprouts and some cucumber
in the centre of the rice paper, top with 2 fresh mint, basil and a few
sprigs of coriander, now top with chicken and a few slices of apple then a
lettuce leaf, if the leaves are too big trim them to size.
Fold in the sides and gently roll
up nice and tight. Do the same to the remaining rice
papers. Pack on to tray with enough space between them so they don’t
stick together, cover with a damp clean cloth till you need to assemble
them.
Slice the rolls in half diagonally
and place on a plate and serve with dipping sauce. I make these with shredded duck
breast, rare thinly sliced beef fillet, or prawns. Or even leave out the meat and go
vegetarian. If you can lay
your hands on some Vietnamese mint please add a leaf to your roll.
SPICED
LAMB AND APPLE SKEWERS
Succulent and tasty and cooked in no time at all.
Always pre-soak wooden skewers before braaing (barbequeing).
1kg cubed leg of lamb
1 tbls fresh ginger, chopped
2 onions, chopped
1 C fresh coriander
1 tbls toasted coriander seeds
1 tsp toasted cumin seeds
Juice and zest of 1 lemon
2 whole cloves garlic
2 green chillies
4-5 medium sized Raku-Raku apples cubed
Salt and freshly ground black pepper
4 tbls unsalted butter, melted
(Serves 4)
Place ginger, onions, fresh coriander, coriander seeds,
cumin seeds, lemon juice – zest, garlic and chillies in a blender and
make a paste In a glass bowl, place the lamb, pour on the paste and coat
the lamb well – cover dish with plastic wrap, refrigerate overnight or a
minimum of 4 hours.
Remove lamb from the fridge, thread onto wooden skewers
with chunks of apple between each piece of lamb, brush with melted butter
and braai on very hot grid for about 4 minutes on each side, brushing with
the melted butter to keep meat moist.
HONEY-BUTTERED
APPLES AND NUTS
100 g butter
125 ml (1/2 c) honey
4 Fuji apples cut into thick
rings, skins and core intact
50 g hazelnuts
50 g flaked almonds
50 g pecan nuts
(Serves 4)
Place the butter in a saucepan
and heat it over low heat until it foams and froths. Add the honey and let the
mixture bubble like lava. (But take care not to let it burn!) Add the apples and nuts, let it
go wild (i.e. cook, uncovered, over moderate heat) until the liquid is
reduced and a syrup forms.
Divide between serving dishes
and serve hot, topped with ice cream and drizzled with a little sauce…
then roll it around on your tongue for a great taste sensation.
The apples are also wonderful
served with great blob of vanilla ice cream.
