Food thread

[Jovial Monk]

I always have fun. Don't you?

Made the Thai fishcakes yet AG?

[Auzgurl]

try too

[Auzgurl]

not yet..but Im going too soon...promise.

[Jovial Monk]

What sort of apple do you prefer?

I have decided the Fuji and only the Fuji for me.

Matter of fact, I'm eating one now

[Jovial Monk]

If you can get a little thermostatically controlled deep fryer the cakes will cook quicker and more evenly and at the right temp.

[Auzgurl]

What sort of apple do you prefer?

I have decided the Fuji and only the Fuji for me.

Matter of fact, I'm eating one now

I think I like Pink lady now..but only because its getting harder and harder to get a good Johnny.

Fuji and Pink lady is similiar I think.

[Jovial Monk]

Johnny not around much after 24/11/2007




Supermarkets don't stock Jonathans because they don't store well--Fresh Food people indeed!

[Jovial Monk]

For 12
115g dried rice vermicelli, soaked in water until pliable then drained
225g pork fillet
18 small to medium raw tiger prawns
1 head tender lettuce or loose leaf lettuce, ribs removed
1 large carrot peeled and cut into matchsticks
1 small cucumber, peeled, halved lengthways, deseeded & cut into thin half-rounds
12 thin spring onions, trimmed
24 large fresh mint leaves (Viet mint would work best I guess)
12 round rice papers 20cm in diameter
Spicy peanut sauce, to serve on the side

Medium saucepan of water brought to boil on high heat. Put vermicelli in a sieve, dip into b=the boiling water for 5 seconds or until al dente. Tip vermicelli onto a large place, separate evenly into 12 mounds, cover and put aside. In the same water cook the pork fillet for 20 mins or until tender, then the prawns for 1-2 minutes or until opaque. Put aside to cool. Slice the pork thinly against the grain. Peel the prawns, cut in half lengthways and devein. Arrange lettuce, pork ,prawns etc in separate piles on a large platter.

Partfill a big baking dish or whatever with plain tap water, separate and soak 1 or two ricepapers until pliable. Cover work area with a clean tea towel. Take a softened rice paper, place on teatowel, pat dry with a second teatowel. Working in layers and 2.5cm from the edge of the rice paper closest to you overlap 3 prawn halves and top with lettuce leaf, vermicelli, 2 pork slices and 2 mint leaves. Fold bottom edge of the rice paper over the filling tightly, fold in the sides. Add a spring onion (each end should stick out of the roll) and roll to the end. Repeat until ingredients are used up. And, errrr, eat!

Spicy peanut sauce--makes 350ml
2tbsp veg oil
1 large garlick cloce, finely chopped
115g dry roasted, unsalted peanuts, ground
22ml chicken stock
225ml coconut milk
50ml tamarind concentrate
2tbsp fish sauce
50ml hoisin sauce
3 tbsp ground palm or granulated sugar (caster/superfine best)
2 Birdseye chilies, deseeded & finely chopped

Heat oil in small to medium saucepan over high heat, then add garlic and stirfry 3 minutes (DON"T let it burn, bitter!) or until golden, add peanuts and stir fry 8-10 minutes. Add all the other ingredients, bring to boil, reduce heat & simmer for 30 mins or reduced to half

Both recipes from: Corinne Trang "Vietnamese a culinary journey of discovery" Parragon Books Ltd, UK

[Jovial Monk]

Will make Pho Bo, spiced beef soup Sunday.

[annielaurie]

Yummmmy! can I come over?