Chewlog » Savory sauce

Vietnamese Fresh Rolls with Pork

mississa — Mon, 06 Aug 2007 11:41:38 +0000

Everyone loves these. James called them pouches of love. Sweet.

Serves: 4
Prep time: 25min

Ingredients:
200g of lean pork mince
1 knob of ginger chopped
1 pack of rice paper rolls
1 tablespoons fish sauce
1 teaspoon of sugar dissolved in 2 tablespoons of water
1 handful of finely chopped spring onion
1 handful of finely chopped coriander
1 handful of finely chopped mint
A handful carrot
A handful white radish
Shredded lettuce
Cucumber sliced into thin strips

Dipping sauce
1 tablespoon of caster sugar
1/4cup of water
1 tablespoon of rice vinegar
1 small chili, seeds removed and sliced

1. Cook ginger on medium heat for one minute. Add the pork mince and cook until almost ready before adding the fish sauce, sugar water, spring onion, coriander and mint. Stirring through.
2. Chop and prepare the salad for rolling up.
3. In a saucepan heat water so that it is just warm enough to cook the rice paper but still cool enough for you to put your hands in and fish out. Heating one piece of paper at a time, allow just long enough to become soft – about 45 seconds. Any longer than this they will tear.
4. Lift out the rice paper and lay out flat on a plate placing the ingredients at the top of one side before rolling up. I’ve found that once I’ve laid the rice paper out on the plate if it is at this point that I put in another piece, if I’m working quickly then it doesn’t need to soak any longer than the time it takes me to roll one.
5. Mix the dipping sauce and serve. These will remain fresh and tasty for up to four hours – any longer than this and the rice paper will begin to become hard.

Green Olive Salsa

mississa — Sun, 22 Apr 2007 06:50:03 +0000

Oh, this is good. I really like that this little mixture could be used lightly like pesto on spaghetti, garnish over cheese pizza, on a Spanish dish, or in this case on a Moroccan tangine. You could do so much with it.

Yields: ¾ of a cup
Prep: 5 min
Cook time: 60 min

Ingredients:
1 ring of red onion
1 garlic clove
4 green olives stuffed with sun-dried tomato
A giant handful of parsley
Juice of half a lime (lemon if you want)

1. Combine ingredients and chop thoroughly.
2. Use as is or add olive oil to keep for the next day.

Parsley and Mint Vinaigrette

mississa — Sat, 29 Oct 2005 16:08:14 +0000

Tonight I learnt that bogan moths get trapped in Sydney at this time of year on their migration from Canberra to god knows where because of the city lights. They have a boogie on down here coz they are motivated by procreation.

Makes: 1 cup
Preparation: 10 min
Cook time: zilch

Ingredients:
150 ml of Sunflour oil
3 tablespoons of white wine vinegar
1 tablespoon of honey
2 handfuls of flat leaf parsley chopped
2 handfuls of mint chopped

Tonight I am making this vinaigrette to serve with Roasted pumpkin and carrots, asparagus and Kangaroo. I will use a blue gum honey to match the roo.

1. Mix ingredients and blend

Tonight I challenged my dinner guests to serve the best food arrangement so that it would appear credited in chewlog. Te he.

Alex was so damn pleased with his arrangement. Jimmy showed his years in “the” kitchen… and well.. I hope you see my photography improve. But I have to say chewlogging as the meal is served challenges me because all I want to do is to chow down.

So creativity flared and after dinner we painted. I decided that Alex’s piece was about the responsibility of being a boy, the responsibility of being a man- as with the men before him. Jimmy authored a little bit about multiple paths and all of the journeys within them. Jimmy obviously forgot his shoes. And mine… It was agreed that there was a strong theme loosely around menstrual flow but none of us felt qualified to comment further.