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FareShare Gazette -- November 2004 Recipes

FareShare Gazette -- November 2004 Recipes comes together with Honey, Caster Sugar Preferably, Extra Virgin Olive Oil, Bean Sprouts, and Rice Vermicelli. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tsp
• 1 tsp
• 1 cup
• 1 cup
• 2 oz
• 4 tsp
• 1/4 cup
• 2 tbsp
• 1 clove
• 2 tbsp
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Cut the garlic and ginger into 8 pieces each and place with the rind honey and sugar in a small saucepan.

2. 2

   Add 1 cup of lemon juice.

3. 3

   Bring to the boil and reduce by half adding 1/2 teaspoon salt and 1/2 teaspoon white pepper.

4. 4

   Finely slice the pepper and cucumber taking care to remove the seeds from both.

5. 5

   Finally mix all the vegetables together toss with the dressing and stand for 20 minutes before serving.

6. 6

   1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes or until al dente; drain.

7. 7

   Fill a large bowl with warm water.

8. 8

   Lay wrapper flat.

9. 9

   In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.

10. 10

    Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.

11. 11

    Repeat with remaining ingredients.

12. 12

    3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

13. 13

    5. Serve rolled spring rolls with the fish sauce and Hoisin sauce mixtures.