Recipes

Procedure:

1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
2. Mix the carrot, beans, beansprouts, spring onion, red pepper and sweet chilli sauce together in a bowl.
3. Lay a piece of filo pastry on the work surface in a diamond shape. Brush with a little oil, then cover with another piece of pastry. Brush with more oil.
4. Spoon one-quarter of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the two outside corners in towards the middle so it looks like an envelope. Brush with oil, then roll up the pastry to look like a sausage. Repeat with the remaining mixture and pastry.
5. Bake in the oven for 15-20 minutes, or until crisp and golden-brown.

Procedure:

• Whisk first 5 ingredients in medium bowl. Set dressing aside.
• Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Procedure:

1. Whisk together all ingredients for sauce. Prep all remaining ingredients and set them beside the stove.
2. Heat a wok or skillet over medium-high heat. Add pancetta and cook, stirring constantly, until crisp, about 2 minutes. Add garlic and white parts of green onions and cook until fragrant, about 1 minute. Use a slotted spoon to transfer pancetta and seasonings to a large mixing bowl, leaving any oil in the pan.
3. To the hot pan, add vegetables and saute until tender and beginning to brown in spots, about 3 minutes. Add half the sauce and saute until vegetables are coated, 1 minute. Transfer vegetables to the mixing bowl with the pancetta.
4. To the hot pan, add the remaining sauce and then rice and stir to combine. Stop stirring and let rice sit in the hot pan for long enough to brown on the bottom but not burn (this isn’t necessary, but if your pan is quite hot, it results in brown crispy bits of rice that we love; don’t do this for more than a minute or the rice will overcook ). Add the pancetta and vegetables back into the pan along with green parts of green onions and stir to combine. Transfer rice to a serving dish.
5. Place a new pan (preferably a large skillet or any pan that you like to use for cooking eggs) over medium heat. Add oil and when hot, crack the eggs into the pan. Leave the eggs, without turning them until the whites are cooked through and the yolks are still runny, about 4 minutes (you can flip them over to cook the other side or leave them sunny-side-up).
6. Place eggs over rice and serve immediately with lime wedges on the side. Season to taste with lime juice, extra fish sauce, or hot sauce like Sriracha.

Procedure:

1. Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
2. Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Procedure:

• Step 1
  Preheat oven to 150°C. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
• Step 2
  Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
• Step 3
  Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling.
• Step 4
  Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.

Procedure:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Procedure:

1. Make the Crust: Place all of the crust ingredients into a bowl and stir together with a fork until large crumbs appear. Press evenly into a pie dish, then freeze for 20 minutes. Set aside.
2. Place the cream cheese in a bowl and beat with an electric mixer until fluffy. Add the remaining ingredients and mix until combined.
3. Spoon into the pie crust and top with your desired fruit. Enjoy!

Procedure:

1. Combine the mixed vegetables and pineapple in a deep bowl and toss well.
2. Add all the remaining ingredients and toss well.
3. Refrigerate for atleast 1 hour and serve chilled.

Procedure:

1. Cut Roasted Seaweed in half (4 x 7 1/2″ or 10 x 19cm). Cut tuna into 1/2″ (1cm) thick pieces and 7 1/2″ (19cm) long. Cut cucumber into the same size, cutting out seeds. (It’s OK not to have one 7 1/2″ long piece, just add pieces together to make the total length.)
2. Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed’s long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1″ (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
3. Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.

Procedure:

1.  Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
2. Cover and chill for 4 hours.
3. Serve in chilled bowls with tabasco sauce on the side.