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Spring Entertaining Mini Prawn Cocktails (Makes 8-10) Ingredients: 500g cooked prawns, chopped 1 large avocado, diced 2 spring onions, white part only, finely chopped 30ml sweet chilli sauce 1 handful of crisp lettuce, finely chopped grated rind and juice of 1 lime salt and pepper micro herbs for garnish
Crystal Salad Rolls Ingredients: ½ avocado, sliced into long thin pieces ½ a cucumber, sliced into julienne strips 5 baby carrots, sliced into julienne strips 2 cups baby spinach, finely chopped ½ cup fresh basil, finely chopped 2 chicken breasts, cut into slices and marinated in fresh lemon juice, salt, pepper and olive oil (optional) 3-5 rice paper sheets
Method: Combine all the ingredients except the micro herbs and mix well. Spoon into small spoons and sprinkle with the micro herbs.
Kiwi and Salmon Salad with Pink Peppercorns Ingredients: 1 pillow packet of mixed leaves 125g smoked salmon or trout 3-4 mixed green and golden kiwifruit, peeled and sliced 125g asparagus spears, blanched 1 large avocado pear, peeled and sliced 1 bunch of spring onions, sliced
For soy-ginger dipping sauce: ¼ cup soy sauce 1½ tbs water 1 tsp crushed ginger 2 tsp honey 1 tsp green curry paste Method: Prepare salad rolls Prepare all herbs and vegetables, cutting into fine julienne strips, approximately 5cm in length.
Dressing: 125ml olive oil 60ml lemon juice 15ml honey 3ml salt 10ml pink peppercorns, lightly crushed 45ml chopped dill Method: Pile the salad leaves onto a serving plate. Scatter over the remaining ingredients. Pour over the dressing just before serving. Dressing: Combine ingredients in a screw-top jar, shake well.
Prepare chicken (optional): Place marinated chicken strips in oven-proof dish and grill for approximately 15 minutes until cooked through. Remove from oven and allow to cool. Mini Prawn Cocktails
Prepare rice sheets: Fill large bowl with water (room temperature).
Place the 3-5 rice paper sheets in the bowl of water and soak until paper softens. Only remove the sheet you are working with and leave the rest in the water. Spread rice sheets: Remove 1 rice paper sheet from the water and lay flat on a clean chopping board. Layer basil at the bottom, followed by cucumber, carrots, avocado, spinach and chicken (optional) in the centre of the rice paper sheet. Make sure to leave sufficient space to fold rice paper. Do not over-fill the rice paper sheet otherwise it will break. Fold rice sheets: Fold top and bottom of rice paper sheet towards one another to cover filling. Then wrap tightly from left to right to form a roll. Cut in half. Repeat for all rolls. Prepare soy sauce: Combine all ingredients for dipping sauce in food processor and blend for 2 minutes until thoroughly combined. Serve salad rolls cool with your side of soy-ginger dipping sauce.
