defrost the cooked prawns |
get the sauce on - oil garlic & chilli |
add plum syrup, fish sauce & vinegar |
crush the peanuts |
place plum dipping sauce in personal bowls |
put pork mince on in the background |
make plum rainbow chard |
pour out omelette large & thin - season well |
roll and slice thin coriander omelette |
shred the lettuce |
pick the chocolate mint |
pick the Thai basil |
get assembly line ready |
fire up the blanching station |
remove extra thick spines with a peeler |
blanche 1-2mins to taste |
dry leaf |
MORE mint than that!! |
omelette prawns & pork next |
then shredded lettuce & sticky chard |
top w basil |
fold one end . . |
. . and roll |
place on serving tray & repeat |
add plum dipping sauce for people to top up from |
rainbow rolls with plum dipping sauce ready to serve |
enough already . . |
. . let's eat . . nom nom |
Rainbow chard from Growing Local Hereford
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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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