Vietnamese Summer Rolls

I tried making these a while ago but they were a bit fiddly to make, so I was happy to meet Chef Yen from AmthucViet as she showed me all the tricks for rolling the perfect Vietnamese Summer Roll. We used prawns and pork belly as well as lots of delicious fresh vegetables and peppermint, mint and coriander. It’s a very healthy meal and the dipping sauce is so simple to make yet very tasty.

Yen runs supper clubs in South London and I can’t wait to go to the seafood pop-up soon. She also has a vegan Vietnamese club happening soon! Find out more on Facebook.

Dipping Sauce:
1 tbsp sugar
1 tbsp fish sauce
1 tbsp lemon juice
2 tbsp water
Finely chopped red chilli (deseeded)
Finely chopped garlic cloves (2)

Summer Rolls:
White rice noodles (soaked)
Prawns / Pork Belly
Peppermint / Vietnamese mint
Coriander
Lettuce
Cucumber
Bean sprouts

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Supergreens Spinach & Oatmeal Cookie

My favourite snack is this super simple to make Spinach & Oatmeal cookie recipe. It’s healthy, quick and easy to make and unbelievably tasty. When I was sent some Bioglan Supergreen Cacao Boost powder to try out, I added this in to my cookie mix to supercharge it. One 10g serving is equivalent to 14 portions of fruit and vegetables!!

You simply blitz all these ingredients pictured below in a food processor, shape into cookies on a baking tray lined in paper and pop in the oven for about 25 minutes at 180C. Let them cool then eat them all up with lots of delicious chutney!

Here’s a video of the recipe when I made it for the first time with my friend Gita Joshi last year:

Tonkotsu Ramen

Chefs Liam and Colm Fitzpatrick made a unbelievably yummy Tonkotsu Ramen and I helped them prepare the dish which uses 36 ingredients! Tonkotsu Ramen is a Japanese noodle soup. Liam prepared the dashi broth and the eggs the day before. The dashi broth contains a seaweed called kombu and shitake mushrooms. In this video, you can see all the ingredients used to make the soup including mirin, cashew nut milk, smoked paprika and lots more! We also used the leftover wild garlic we foraged the day before. You can make this recipe vegan by leaving out the eggs.

Wild Garlic Pesto

I went foraging with my friend Adele Nozedar from Brecon Beacons Foraging during the Easter break and we picked lots and lots of wild garlic to make a delicious pesto. The season for wild garlic is usually March to June. The leaves grow in woodlands and often on the side of roads. Just be careful not to pick any Lords and Ladies that have a distinctive arrow shape at the base of the leaf as these are poisonous! Wild garlic has a long, leafy shape and you should pick from the stem one by one to make sure you only pick the garlic leaves. To make the pesto, I chopped them roughly with a mezzaluna, added in some chives, mint and tulip leaves from Adele’s garden and served with a glug of olive oil and salt. You can also make a traditional pesto with toasted pine nuts and parmesan.

Adele runs lots of fantastic foraging courses throughout the year and you can also stay in her beautiful Bookhouse accommodation in Llanfrynach in the foothills of the Brecon Beacons.

We also used the wild garlic pesto in a Tonkotsu Ramen that I cooked with Liam Fitzpatrick.