Smoked salmon rice paper rolls with mango, chilli sauce

October 1, 2016 / Lyn Jones / 0 Comments

A perfect meal for summer, a quick no cook meal & easy entertaining. – Serves 4

smoked-salmon-ricepaper-rolls

Ingredients

  1. 8 large round rice paper sheets
  2. 200g pkt or 16 slices smoked salmon
  3. 4 red radish, thinly sliced
  4. ¼ head of cabbage, thinly shredded
  5. 1 carrot, grated
  6. ¼ cup picked mint leaves
  7. ¼ cup coriander leaves
  8. Snow pea sprouts for garnish
  9. 1 ripe but firm medium mango, peeled and diced
  10. 3 tablespoons fresh lime juice
  11. 1/2 cup sweet chili sauce

Method

  1. Place the diced mango into a food processor and pulse until the mango is chopped but not puree. Whisk in the lime juice and the sweet chili sauce. You can add a little sugar if you want it sweeter. Set the sauce aside in the fridge.
  2. Combine the cabbage, carrot and the herbs with two tablespoons of the mango sauce.
  3. Fill a wide shallow bowl with hot to warm water.
  4. Place one of the rice paper sheets into the bowl ensuring that it is covered with water. Let it sit for about 30 seconds or until softened, then transfer to a clean board.
  5. Lay a piece of mint onto the rice paper about 4 centimetres from the edge closest to you and then lay three slices of the radish overlapping on top of each other onto the mint; lay across the rice paper two slices of smoked salmon then top with a small amount of the salad.
  6. Roll up the rice paper, fold the two sides of the rice paper over the filling and roll up with some of the snow pea sprouts.
  7. Repeat with the remaining rice paper sheets. Serve with the mango sauce on the side.

Tips

  • Rice papers are best made the day of eating although you can make them ahead of time and cover them with plastic wrap storing them in the fridge.
  • After soaking the rice papers in the water drain them off a little as too much water will make them sloppy and difficult to roll.
  • You can use almost anything to fill rice paper rolls, from leftover chicken to all kinds of fresh vegetables.
  • Traditionally, cooked rice vermicelli noodles are included for extra texture and bulk.
  • Another important inclusion is a range of fresh herbs, with Thai basil and mint being the most popular.
  • Other dipping sauces are ideal for rice paper rolls like Nuoc Cham the traditional sauce that accompanies rice paper rolls. Made from fish sauce, lime juice, palm sugar and sliced chilli, it is the perfect balance of sweet, salty and sour that works well with the herb-filled rolls.

Substitute Ingredients:

  • For a variation use shredded cooked chicken, sliced cooked beef or marinated tofu
  • Any types of fresh vegetables are perfect in rice paper rolls as long as they are thinly shredded or sliced.

 

Mango, lime and coconut cream mousse

October 1, 2016 / Lyn Jones / 0 Comments

This mousse is utterly delicious, quick to prepare and good for you too. Bring a little bite of Tropicana into your kitchen using a few simple fresh ingredients. – Serves 6

mango-lime-and-coconut-cream-mousse

Ingredients

  1. 2 large mangoes, peeled and diced
  2. Zest and juice of 1 lime
  3. 1/3 cup pure icing sugar sifted
  4. 1 tablespoon of gelatine powder
  5. ¼ cup hot water
  6. 2 x 400ml tin of coconut cream to yield about 2 cups of thick pure coconut cream
  7. 1 extra lime, mango and passionfruit for garnish
  8. Good handful of mint
  9. Toasted coconut chips

Method

  1. Refrigerate the tins of coconut cream for 30 minutes until chilled.
  2. Place the diced mango, lime zest and juice and the icing sugar into a food processor and blend until smooth.
  3. Dissolve the gelatine in the hot water and whisk to combine, then whisk this into the mango and lime mix.
  4. Remove the coconut cream from the tins leaving behind the coconut water and whip this in the bowl of a mixer on medium speed, then increase the speed to high and continue to whip until the cream is fluffy and creamy.
  5. Fold the coconut cream through the mango and lime mix and then spoon into glasses or jars for serving.
  6. Garnish with a salad of extra sliced mango, lime segments, passionfruit and mint leaves and coconut chips.

Tips

  • This is not going to be as light as your traditional mousse with whipped cream, but it will be just as delicious, as the coconut cream will produce a smooth and creamy texture.
  • For more people the mousse recipe can be easily doubled or tripled and instead of mangoes, the mousse can also be made with bananas or strawberries.
  • For a more traditional texture you can use 1 cup of thick yoghurt and 1 cup of whipped cream folded through the blended mango.

Substitute Ingredients:

  • Lemon juice will also work in this recipe and the mousse can be garnished with a combination of different fruits.
  • Banana and mango is also another fantastic combination.
  • Use toasted macadamia nuts, flaked almonds or your favourite nuts for extra crunch and texture.
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