 |
| 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
 |
| 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. |
No comments:
Post a Comment