Tag Archives: mango

Recipe: Summer Hand Rolls with Mango and Peanut Sauce

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I love spring rolls, but they’re not the healthiest of options as they’re deep fried. Summer rolls, hold no such worries and, with a supply of rice paper wrappers (available at bigger supermarkets) are easy to make at home.

Allegedly.

Actually, making them at home makes you realise how mean the filling has to be if you want the rolls to close properly. And you have to have pretty good origami skills to make them. This has tended to put me off making them. Then I found a picture of summer rolls that were open at one end. They looked a lot easier to make (just as sushi hand rolls take a lot of the terror out of making sushi at home) and were just so fresh and vibrant that I had to give them a go.

The fillings for the rolls are what I had in the fridge at the time, so use the recipe as a guideline rather than a fixed standard. If you didn’t have mango for the dipping sauce, a ripe peach or nectarine would do just as well. If you don’t want to make rolls, the sauce would be great with a plate of crudités.

Summer Hand Rolls photo DSCN1671_zps77bd5306.jpg

Ingredients
For the dipping sauce:
1/2 mango, finely chopped
2 tbsp peanut butter
1 tbps vinegar (wine or cider)
1 tbsp soy sauce
2 tbsp coriander, finely chopped
1 birdseye chilli, chopped
1 tsp sesame oil

For the rolls
4 rice paper spring/summer roll wrappers
1/2 medium carrot, chopped into matchsticks
1/2 yellow pepper, thinly sliced
Handful of watercress
5cm piece of cucumber, deseeded and thinly sliced
1/2 avocado, sliced
6 mangetout, sliced
1 stem of mint leaves, roughly chopped

Put all the dipping sauce ingredients in a bowl and mix thoroughly.

Half-fill a wide bowl or deep plate with hand-hot water.
Dip a rice paper wrapper in the water and hold for a few seconds until it starts to go a little flexible.
Remove the wrapper from the water and put on a clean surface.
Place a few of each of the vegetables in the centre.
Fold over three sides of the wrapper leaving one side open.
Repeat for each of the other wrappers.
Serve alongside the dipping sauce.

Serves 2 as a starter (but not at an elegant meal!)

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Recipe: Aubergines with a Ginger, Tamarind and Mango Sauce

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This is another recipe from the Veggiestan recipe book. I made it, principally, because I had all the ingredients to hand, and I’m very glad I did. The star is the sauce, which is spicey, sour, sweet, tangy and fruity. It’s a perfect match for the soft and (at least when I make them) slightly crispy aubergine slices. However the sauce could be used with a whole range of other vegetables and once you’ve had it, you’ll be looking at the fridge wondering what else you’ve got in. It would also be an awesome dip. It’s just as well that this recipe makes enough for seconds!

I’ve stuck with tamarind paste, which you can find in most supermarkets ‘exotic ingredients’ section. If you don’t have it to hand then lime or lemon juice would work as well.

Aubergine with Ginger, Tamarind & Mango photo Auberginewithgingertamarindampmango_zpsc9719435.jpg

Ingredients
1 aubergine, sliced into 1cm rounds
1 onion, chopped
1 clove garlic, chopped
1 chilli, chopped
5cm piece of ginger, peeled and chopped
1 tbsp tamarind paste
1/2 tsp allspice powder
1/2 tsp sugar
75-100 ml water
1/2 fresh mango, chopped

Heat some oil in a large frying pan and cook the aubergine slices until they are golden brown. This may take two batches.
While the aubergine is cooking, heat some oil in another pan and add the onion, garlic, chilli and ginger.
Sweat until the onion is translucent then add the allspice.
Stir and cook through for a minute before adding the tamarind paste, the sugar and the water.
Simmer for five minutes.
Season with salt.
Add the sauce ingredients to a blender and add the mango. Blend to a smooth paste.
Arrange the cooked aubergine slices on a serving dish and spoon the sauce over them.
Serves 2 as a side dish – with sauce left over