Tag Archives: peanut butter

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: Cambodian Mushroom Dip

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This is a Hugh Fearnley-Whittingstall recipe from Everyday Veg. This simple recipe produces a rich, creamy, spicy dip with a complex flavour. This could well be making a permanent addition to my dip repertoire.

The mushrooms should be chopped to a medium-fine texture at first. Not duxelles fine, but not coarse either. They should still retain some texture after cooking.

 photo DSCN1173_zps1cde0358.jpg

Ingredients
250g mushrooms, chopped
1/2 birds eye chilli, chopped
1 large clove garlic, crushed
1/2 tbsp curry powder or paste
1 tbsp peanut butter
200ml coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp chopped coriander

Heat a little oil in a wok or large frying pan, add the mushrooms and fry until the liquid has reduced down to very little.
Add the garlic and chilli and fry for a minute.
Stir in the curry powder, peanut butter and then add the coconut milk.
Stir to mix thoroughly.
Lower the heat and simmer slowly for 15-20 minutes until it has reduced to a soft but not soupy consistency.
Add the soy sauce and lime juice.
Serve with the coriander sprinkled over.