October 1, 2016 / Lyn Jones / 0 Comments
Make double as you won’t want to share any of this deep fried goodness. – Serves 4
Ingredients
- ¼ cup orange or lime marmalade
- 1 tablespoon brandy (try balsamic instead?)
- 115g Australian Gold Camembert, chilled
- 2 tablespoons plain flour
- 1 egg, lightly beaten
- ¼ cup coarsely chopped pistachio nuts
- ¼ cup coarse breadcrumbs
- extra light olive oil or canola oil, for deep frying
- Heat marmalade until melted, stir in brandy and allow to cool.
- Coat Australian Gold Camembert with flour, dip in egg and coat in combined pistachio nuts and breadcrumbs.
- Dip in egg and crumbs a second time, gently pressing the crumbs to ensure the cheese is well covered. Refrigerate for at least 15 minutes (or up to 2 hours before serving).
- Just before serving, deep fry crumbed camembert in hot oil for 3-5 minutes, turning gently, until golden brown.
- Serve immediately with Brandied Marmalade.
October 1, 2016 / Lyn Jones / 0 Comments
A perfect meal for summer, a quick no cook meal & easy entertaining. – Serves 4
Ingredients
- 8 large round rice paper sheets
- 200g pkt or 16 slices smoked salmon
- 4 red radish, thinly sliced
- ¼ head of cabbage, thinly shredded
- 1 carrot, grated
- ¼ cup picked mint leaves
- ¼ cup coriander leaves
- Snow pea sprouts for garnish
- 1 ripe but firm medium mango, peeled and diced
- 3 tablespoons fresh lime juice
- 1/2 cup sweet chili sauce
- 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.
- Combine the cabbage, carrot and the herbs with two tablespoons of the mango sauce.
- Fill a wide shallow bowl with hot to warm water.
- 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.
- 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.
- 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.
- Repeat with the remaining rice paper sheets. Serve with the mango sauce on the side.
- 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.