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Cover: A dish for all seasons

Recipes with fresh mint

06Jul 12

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.)

What you need:

  • 10 spring roll wrappers
  • ¼ white cabbage, shredded into fine pieces
  • 60g shiitake mushrooms, cut into thin slices
  • 50g sugar snap peas, cut in half lengthwise and sliced into thin strips
  • 1 carrot, grated
  • 6 bamboo shoots, finely sliced
  • ¼ to ½ pack of beansprouts
  • 3 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped width-wise
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1tsp sugar
  • Salt and pepper to season
  • 1L vegetable oil for frying
  • 1 egg, beaten
  • Handful of fresh mint, chopped into fine shreds

What to do:

  1. Place a wok on a high heat and when hot, add a couple of tablespoons of vegetable oil.  Add all of the vegetables and stir fry until slightly softened.
  2. Add the soy sauce, oyster sauce and sugar, and season well with salt and pepper.  Stir well and remove the wok from the heat.  Stir in the mint and transfer the vegetables into a cold bowl to cool.
  3. Add the litre of vegetable oil to a deep heavy-based saucepan (or deep fat fryer if you have one) and heat the oil on a medium to high heat.
  4. As the oil is coming up to the heat, make up the spring rolls.  Lay out a spring roll wrapper in front of you with one corner facing you to create a diamond effect.  Brush a little of the beaten egg onto the four edges of the wrapper.
  5. Spoon a portion of the vegetables onto the wrapper, a few centimetres from the bottom, in a thin strip, taking care not to touch the edges with filling.
  6. Lift the bottom of the wrapper over and tuck it in under the filling.  Fold the left, then the right sides over the top, and roll upwards to form a tube.  Now brush a little more egg over the top edge and seal it along the roll.  Repeat with the other wrappers until you have 10 rolls.
  7. When the oil is hot, lower in the spring rolls and deep fry them until golden brown all over – just a minute or two.  Drain them on kitchen paper before serving.

Try serving with dips of fresh minty yoghurt and Pantai sweetened chilli sauce.

30 minutes to prepare, 20 minutes to cook
Makes 4-6 servings

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14Jun 12

Rich and Tasty Watercress Soup

Rich and Tasty Watercress SoupWatercress! That crunchy, peppery green leaf that’s in season in May! There are lots of meals you can make with it if you use your imagination. I love it stuffed copiously into sandwiches, laced into salads drizzled with honey and balsamic vinegar, and many other ways. But today I’m here to share a really yummy version of  soup – rich and tasty watercress soup.

It’s developed over time, based on several recipes that I’ve tried and tested until I’ve reached this particular set of ingredients. No doubt the recipe will keep evolving; as I love to experiment and move things on after a while. It’s good to keep fresh and enjoy change in life, wouldn’t you say? I love the addition of a little Tabasco in this soup; it’s just there in the background giving a little extra twang to your taste buds!

Soup and salad is a perfect meal for spring and summer. Why not pair this soup with a watercress and mango salad?

Watercress is actually a member of the mustard family (which explains its mild heat). When you’ve bought it, cut the stems, wash it really thoroughly and then pat it with kitchen paper. You can store it for up to 4-5 days in the fridge in a plastic bag. Watercress is full of vitamins A and C; contains calcium; and is of course fat and cholesterol free – until you add the cream!

Rich and Tasty Watercress Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich and tasty watercress soup - featuring that crunchy, peppery green leaf that’s in season in May!
Ingredients
  • 600g fresh watercress, thoroughly washed and roughly chopped
  • 600ml chicken stock, hot
  • 1 tbsp butter
  • 4 medium shallots
  • 3 cloves garlic, sliced (or reduce to taste)
  • 3 fistfuls of fresh mint, saving a little to garnish
  • 3 fistfuls of fresh parsley, saving a little to garnish
  • 8 tbsp double cream
  • 4 dashes of Tabasco sauce
  • A generous swirl of extra virgin olive oil
  • 4 tbsp Greek yoghurt
  • Salt flakes and fresh ground black pepper to season
Instructions
  1. Heat the butter in a deep-based saucepan; and then brown the shallots and garlic gently together for 5-8 minutes until soft.
  2. Add in the watercress, fresh herbs and the hot chicken stock; stir and bring the soup up to the boil. Cover, reduce the heat and simmer for 3-4 minutes to cook the watercress.
  3. Splash in the Tabasco and spoon in the cream. Continue to simmer for a couple more minutes.
  4. Swirl in the olive oil and season really well with salt and pepper. Transfer into a food blender and whizz until smooth.
  5. Serve in individual bowls topped with a sprig of fresh herbs.
  6. You could also add a spoonful of Greek yoghurt while serving, but that is optional.

 

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