Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time: 30 mins Cook­ing time: 10 mins Makes: 15

1/2 cup hoisin sauce

2 tbsp rice wine vine­gar

2 tbsp boil­ing wa­ter

1 tbsp finely chopped

salted peanuts

1 small red chilli, thinly sliced 100g pkt ver­mi­celli noo­dles 150g pkt rice pa­per sheets 30 co­rian­der leaves

3 cups cooked shred­ded chicken 1 car­rot, peeled, coarsely grated 2 man­darins, peeled, seg­mented,

cut in half length­ways 1 Le­banese cu­cum­ber, cut into

long match­sticks

STEP 1 Com­bine hoisin sauce, vine­gar and wa­ter in a bowl. Trans­fer to a serv­ing bowl. Top with nuts and chilli.

STEP 2 Place noo­dles in a bowl and cover with boil­ing wa­ter. Stand for 5 min­utes or un­til soft­ened. Drain well.

STEP 3 Fill a large bowl with warm wa­ter. Us­ing one sheet of rice pa­per at a time, dip into wa­ter for 10-20 sec­onds or un­til slightly soft­ened. Place on a flat sur­face. Place 2 co­rian­der leaves on mid­dle of rice pa­per. Top with noo­dles, chicken, car­rot, man­darin and cu­cum­ber. Fold the side clos­est to you over fill­ing. Fold sides over towards cen­tre and roll up, en­clos­ing fill­ing.

STEP 4 Place on a plat­ter. Re­peat with re­main­ing sheets and fill­ing to make 15 rolls in to­tal. Serve with the sauce.

NOTE You can make this recipe gluten free by us­ing gluten-free hoisin sauce and bean thread ver­mi­celli.

NU­TRI­TIONAL INFO Per serve: 13g protein, 3g fat (1g sat­u­rated fat), 18g carb, 2g di­etary fi­bre, 655kj (155 cals)

100g caster sugar

2 tsp glu­cose syrup Rasp­ber­ries, meringue and

amaretti bis­cuits, to gar­nish

STEP 1 Put liquorice and 1/2 cup of the wa­ter in a sau­cepan over medium heat, stir­ring. Once sim­mer­ing, add cream, brown sugar, vanilla and all­spice, whisk­ing un­til smooth. Dis­solve corn­flour in re­main­ing wa­ter, whisk into sim­mer­ing mix­ture and cook for 1 minute. Set aside to cool. STEP 2 Mean­while, put egg whites and cream of tar­tar in bowl of an elec­tric mixer fit­ted with the whisk at­tach­ment. Beat gen­tly, then put caster sugar, glu­cose and 2 Tbsp wa­ter in a small sau­cepan over high heat. Sim­mer un­til syrup reaches 119°C on a cook’s ther­mome­ter. Pour in a thin steady stream into beaten egg whites, while con­tin­u­ing to beat un­til mix­ture is thick, glossy and cool.

STEP 3 Fold meringue mix­ture gen­tly into cus­tard, then spoon into glasses or coupe dishes. Chill un­til firm, then top with rasp­ber­ries, crushed meringue and amaretti bis­cuits.

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