Cooking with Noelene

Fresh spring rolls

Cooking With Noelene - Fresh spring rolls

Place vermicelli noodles in a bowl with hot water, they will soften in a few minutes. Strain the noodles. Mix together 1/2 cup of tamari with 1/2 tsp of sesame oil, divide into individual dipping bowls, one for each person. To prepare the rolls you will need rice paper wrappers, nori sheets cut into thick slices, 2 carrots julienned, 1 Lebanese cucumber julienned, 8 spring onions diagonally sliced, 2 avocados peeled and sliced, 1 cup each of chopped parsley and coriander. To prepare the rolls, soften the rice paper wrappers individually in warm water and remove to a lightly oiled bench. Place a nori sheet slice in the centre of the rice paper, then add the pieces of carrot, a piece of cucumber and a slice of avocado, a small amount of noodles and spring onions. Finally sprinkle with a little mint and coriander. Roll up by folding over the end closest to you, tucking in the outer edges and continue to roll. The rolls will stick together so there is no need to add water to bind them. Serve with the dipping sauce.

Chilli garlic prawns

Prepare 24 green prawns, removing the heads and shells, leaving the tails intact. Clean the digestive tracts and wash. Next make a paste by mixing together 6 tbs of minced garlic, 3 anchovies crushed and 1 tbs of minced chilli and 1 tbs of sesame oil (if you don’t like anchovies replace with panch phoron, Indian spice mix ). Mix together and rub the paste all over the prawns. Add 3 tbs of rice bran oil to a large pan and toss in the prawns. Cook until the prawns turn pink and lose their translucence. Turn off the heat and stir through 1 cup of Italian parsley chopped and a handful of baby spinach leaves. Season with cracked pepper and serve with lemon wedges. P.S it’s ok to leave the heads on, they give crunch to the prawns.

Apricot slice

Preheat your oven to 180 deg C. Line a slice pan ( 30x 20 cm ) with baking paper, leaving a few centimetres overhanging on the long sides. Combine 225 gm of self raising flour with 110 gm of castor sugar in a large bowl. Using your fingertips rub in 115gm of chopped butter, make a well in the centre and add 1 lightly beaten egg stirring with a butter knife, and then use your hands to form a soft dough. Press the dough into the prepared pan, using the back of a spoon and spread with 225 gm apricot jam. Finally prepare the topping by whisking together 75 gm of castor sugar with 1 lightly beaten egg then stir through 90 gm of desiccated coconut. Scatter the topping over the jam. Bake in the preheated oven for 35 minutes or until golden. Slice into squares when cooled.

Rhubarb chutney

Place 1 kg of chopped rhubarb in a large pot along with 2 medium bown onions chopped, 660 gm of soft brown sugar, 240 gm of sultanas, 750 ml of apple cider vinegar, 1 tbs of mustard seeds, 1 tsp of mixed spice and 1 dsp of minced ginger. Now bring this mix to the boil. Then reduce the heat to a simmer, stirring occasionally for about 1.5 hours when the mixture will have thickened. Pour into hot sterilised jars and seal.