CHICKEN WRAPS WITH PLUM SAUCE, SPRING ONIONS AND CU­CUM­BER

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

500g plums, pit­ted and

chopped (skins on) 50ml honey 1t fresh ginger, grated ½T wa­ter 1t fresh gar­lic, crushed ½t red chillies,

finely chopped 50ml soy sauce 5T wa­ter cooked roast chicken multi-seed wraps 1 cu­cum­ber, seeded and sliced

into ba­tons a hand­ful of spring onions,

sliced thinly length­wise

Makes 8–10 wraps

To make the plum sauce, place the plums, honey, ginger, wa­ter, gar­lic and chillies in a medium saucepan. Bring the mix­ture to the boil, then re­duce the heat and sim­mer un­til the plums are soft (about 30 min­utes). Re­move from the heat and stir in the soy sauce and wa­ter. Purée the mix­ture in a blender or food pro­ces­sor. (If the sauce needs thick­en­ing, com­bine half a tea­spoon of corn­flour with half a tea­spoon of wa­ter, add it to the sauce and then re­turn to a gen­tle heat, stir­ring un­til it reaches the de­sired con­sis­tency, with no floury af­ter­taste.)

Lay a gen­er­ous amount of chicken down the cen­tre of each wrap along with the cu­cum­ber and spring onions. Spoon a lit­tle plum sauce over the chicken, roll up the wraps and se­cure with a tooth­pick.

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