rainbow rolls w/ plum dipping sauce
rainbow chard variation on a vietnamese classic summer rolls served w/ a plum variation of the dipping sauce
IngredientsMakes: 570g (2)
| 460g | (10) | rainbow rolls | (recipe below) |
| 110g | plum dipping sauce | (recipe below) |
Method
| I love this recipe, I can't get rice paper in Hereford but chard is very easy to acquire!!! |
| Big smiles! |
| Make the dip first, then crack on with making the rainbow rolls . . . |
rainbow rolls
rainbow chard variation on a vietnamese classic summer rolls using blanched chard leaves instead of soaked rice paper
IngredientsMakes: 460g (10)
| 135g | (10) | rainbow chard leaves | |
| 60g | plum rainbow chard | (recipe below) | |
| 10g | mint leaves | ||
| 100g | thin coriander omelette | (recipe below) | |
| 90g | cooked prawns | ||
| 90g | pork mince for pancakes | (recipe below) | |
| 60g | lettuce | ||
| 5g | basil leaves |
Method
| Cut the stalks from the chard and keep them to make the plum rainbow chard. |
| Prep all your ingredients ready for assembly. |
| Defrost the prawns, make the omelette, pork mince, shred the lettuce and pick the mint & basil. |
| I like to have mine in a row of takeout boxes; makes assembly a doddle. |
| In a large pan - big enough to accomodate the chard leaves - bring 2cm / about an inch of water to the boil & set to simmer. |
| Remove any extra thick ridges w/ a peeler for more flexibility. |
| Blanche each leaf for 1min for crispy finish more if you don't want so much crunch! |
| Using tongs place the blanched leaf onto a clean tea towel, and fold it over to dry the leaf. |
| Move the leaf to assembly board, add generous amount of mint, top w/ omelette, prawns & pork mince, then top that w/ shredded lettuce, plum rainbow chard, and basil. Thai basil if you have it. |
| Fold one side of the leaf in towards the middle, then roll away from you to make the roll. |
| Place onto a serving tray seam side down. |
| Repeat until all the leaves have been used up. |
| Make at least 2 or 3 per person . . . depends what else you happen to be making. |
plum rainbow chard
simmered rainbow chard stalks coated in reduced plum syrup
IngredientsMakes: 60g
| 44g | rainbow chard stalks | ||
| 200g | boiling water | ||
| 25g | light plum syrup | (recipe below) |
Method
| Cut the stalks into 1 cm pieces and place them in a saucepan w/ boiling water - just enough to cover them. |
| Simmer for 7mins until cooked, then drain the water from he pan. |
| Add the syrup and reduce until is almost gone and the chard is sticky! |
| The syrup is optional, you could add the chard stalk in with the other ingredients w/o sweetening. |
thin coriander omelette
thin coriander omelette - think large pancake w/o the flour
IngredientsMakes: 100g (1)
| 110g | eggs | ||
| 6g | coriander | ||
| 2g | black pepper | ||
| 1g | salt |
Method
| Whisk eggs & season w/ s&p, whisk in the chopped coriander. |
| Pour the mix onto a large hot oil glazed pancake skillet. |
| Use a 12" pan and spread the mix to make a thin omlette. |
| Roll and slice thinly. |
pork mince for pancakes
pork & onion mince w/ a little garlic
IngredientsMakes: 550g
| 20g | veg oil | ||
| 12g | garlic | ||
| 250g | onions | ||
| 500g | 5% pork mince | ||
| 5g | salt | ||
| 2g | black pepper |
Method
| TLDR: Sweat off the garlic & onions, then add the mince, s&p & cook until starting to brown. |
| Add the oil and garlic to pan, once it's been sizzling for 1min add the onions and place a lid on top. |
| Stir occasionally to stop them catching & burning. |
| Once they're transluscent & soft - 5-10mins - add the pork mince & salt & black pepper. |
| Break is up and stir occasionally, cook until the mince has started to brom in places. |
plum dipping sauce
variation on a vietnamese dipping sauce using plum syrup instead of honey & water
IngredientsMakes: 110g
| 6g | (1) | clove garlic | |
| 6g | (1) | birds eye chillies | |
| 15g | groundnut oil | ||
| 90g | light plum syrup | (recipe below) | |
| 7g | fish sauce | ||
| 10g | cider vinegar | ||
| 10g | salted peanuts |
Method
| Fry off the chillies and the garlic in the oil, not so they go brown but enough to flavour the oil. Add the plum syrup and mix thoroughly - see note below. Then add the fish sauce, and finally the vinegar adjusting to suit your taste. |
| Pour into dipping dishes for each guest and top w/ crushed peanuts for those who want them. |
| If you don't have plum syrup, you can replace it with a 45g set honey & 45g water mix. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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