With spring rolls

Country Life Every Week - - Kitchen Garden Cook -


Pre­heat your oven to 200˚C/400˚f/gas mark 4. Grate the car­rot into a bowl and add the bok choi, crushed gar­lic, soy sauce and red chilli. Mix well, then spoon a small amount onto the end of a sheet of filo pas­try, fold the ends in and roll. Re­peat with the re­main­ing sheets and mix­ture, brush rolls with melted but­ter and bake in the oven for about 15 min­utes or un­til gen­tly browned.

Heat sesame oil in a large pot and add the leeks and gar­lic, stir well and cook un­til soft­ened. Add the gin­ger, soy sauce and mirin, then fry briefly be­fore adding the chicken stock. Drop in the udon noo­dles, bok choi and mush­rooms and sim­mer for about 8 min­utes. Just be­fore serv­ing, add the scal­lops (with the mus­cle re­moved) and cook for a fur­ther 3 min­utes. Spoon into bowls and serve im­me­di­ately, with the spring rolls on the side.

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