CRYSTAL SUMMER ROLLS

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INGREDIENTS

Rice Paper Wrappers
1 Large Carrot, julienned
1 Cucumber, julienned
1 Red Bell Pepper, julienned
Lettuce, Shredded
Fresh Basil
Fresh Mint
Vermicelli Rice Noodles (Soaked according to packaging)
Cooked Shrimp, peeled and sliced in half
Warm Water

Dipping Sauce

¼ Cup Peanut Butter
1 Tbsp Hoisin Sauce
2 Tsp Soy Sauce
1 Tbsp Lime Juice
1 Tsp Chilli Garlic Sauce
1-2 Tbsp Warm Water, or more if needed
Garnish: Crushed Peanuts, Sprinkle Of Crushed Red Pepper

METHOD

Fresh Rolls

  1. Pour the warm water into a large pyrex dish or baking pan
  2. Dip one wrapper into the water at a time. Submerge for about 10-20 seconds (or according to packaging instructions). Wrapper should be soft but still slightly firm and pliable.
  3. Remove from the water and place onto a plastic or wood board.
  4. Add a few pieces of carrot, peppers, cucumber on the bottom of the wrapper closest to you. Top it with the mint, basil, noodles and lettuce. Add shrimp on top of the lettuce.
  5. Roll the wrapper by folding in the sides and rolling towards the top, like you would a burrito. Look at this step by step page if you are having a hard time.
  6. Place on a serving plate.

Dipping Sauce

  1. Combine all ingredients, except garnishes, and miss until well combined. Add more water if mixture is too thick.
  2. Garnish with crushed peanuts and chili flakes.

Serve

  1. Serve whole or cut in half, slightly diagonally and serve with dipping sauce.

 Tips

  • Play around with whatever fresh ingredients you have.
  • Omit shrimp for a vegetarian version.
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Asian Shrimp Rice Bowl

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Asian Shrimp Rice Bowl – http://www.oceansbetweenkitchens.com

INGREDIENTS 
Serves 4

20 Large Shrimp (Shell and Tail removed)
3-4 cups Cooked Rice
2 Shredded Carrots
1/4 Sliced English Cucumber
4 Tbsp Pickled Ginger
1 Sliced Avocado
Handful Beansprouts
1/2 Cup Thinly Sliced Green Onion
Fresh Cilantro (Coriander)
Sesame Seeds

SAUCE
3 Tbsp Soy Sauce or Gluten Free Tamari
3 Tbsp Mirin
3 Tbsp Rice Wine Vinegar
1.5 Tbsp Sesame Oil

Combine all sauce ingredients in a bowl to serve.

METHOD
1. Place a serving of rice in the bottom of a bowl, add shrimp, carrots, cucumber, ginger, avocado and beansprouts.
2. Sprinkle with green onion, cilantro and sesame seeds.
3. Drizzle sauce over rice bowl.

Gnudi

IMG_3679GNUDI
Spinach & Ricotta

INGREDIENTS
1 Cup Whole Milk Ricotta Cheese
1 Pound (500g) Frozen Spinach, Thawed And Squeezed Dry. Can Use Fresh.
1 Cup Parmesan Cheese – Grated
2 Eggs
2 Egg Yolks
¼ Tsp Freshly Grated Nutmeg
1 Tsp Salt
½ Tsp Freshly Ground Black Pepper
5 Tbls All Purpose (Cake) Flour, Plus Extra For Coating
Neapolitan Sauce.
Extra Parmesan

METHOD
Oven 200
1. Bring a large pot of salted water to the boil
2. In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs and yolks.
3. Stir in the nutmeg, salt, pepper and flour. Mix. Mixture is very soft.
4. Using a spoon form into oval shapes.
5. Dredge in the flour to coat, tapping off excess.
6. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan. Work in batches
7. Remove the gnudi using a slotted spoon after they float to the top and have cooked for a few minutes.
8. Place the neapolitan sauce in a dish and add the gnudi. Sprinkle with parmesan and bake till golden.

Italian Tomato Sauce

ITALIAN TOMATO SAUCE (NEOPOLITANA SAUCE)

INGREDIENTS
4 Tbls Olive Oil
2 Cloves Garlic – Crushed
800g Italian Tinned Tomatoes
½ Cup White Wine – Optional
1 Large Yellow Onion – Peeled And Chopped
½ Tsp Ground Black Pepper
1 Tsp Salt
1 tsp Sugar
1 tbls Italian Herbs – Rubbed Between Your Hands To Release The Flavours

METHOD
1. In a large pot heat the oil and add the onion & garlic. Do not brown the garlic as it goes bitter when browned.
2. When the onion is translucent add the tomatoes, sugar, salt & pepper, wine and mixed herbs.
3. Simmer for 45 minutes with the lid off. Stirring occasionally.
4. When cool freeze portions in zip lock bags.
5. This is a basic Neapolitana sauce. Use it as a base for pasta with vegetables either sautéed or grilled.
6. Can add a touch of cream for a Rose sauce.
7. Can also be used when making Chicken or Beef or Vegetable lasagna.

Fatoush Salad

Love the combination of fresh salad with mint & parsley and a lemon dressing. Add sumac to bring it up to another level. Sumac is a spice available from a Mediterranean deli. INGREDIENTS   Serves 4

One head baby gem or romaine lettuce
10 baby tomatoes
4 small radish
1/4 english cucumber unpeeled
2 sticks celery
A bunch of flat leaf parsley
A bunch of mint
A handful of fresh baby peas
2 pita bread
2 tbls olive oil
1/2 tsp sumac
salt & pepper

DRESSING
Juice of a lemon
1/2 cup olive oil
1 tsp sumac
salt & pepper

METHOD
1. Wash lettuce and dry. Slice into 1/2 inch (1cm) slices.
2. Slice tomatoes in half.
3. Slice radish in half and then slice thinly.
4. Cube cucumber and slice celery.
5. Wash and dry parsley & mint. Remove stems and chop.
6. Place lettuce, tomatoes, radish, cucumber, parsley & mint and peas in a salad bowl.
7. Toast pita, split open and slice into wedges.
8. In a large frying pan heat olive oil and add pita chips with sumac, salt and pepper and toss till golden. Remove from heat and drain on absorbant paper.
9. Make dresssing by mixing lemon juice, olive oil, sumac, salt & pepper together till blended.
10. Just before serving add pita chips and dressing and mix through.