MANDARIN RICE PAPER ROLLS

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.