Lebanese Cucumber

Prawn Rice Paper Rolls with Sweet & Sour Sauce

Ingredients:
1 small carrot, finely shredded
60g dried rice noodles
1 Lebanese cucumber, peeled and seeded, cut into thin strips
16 mint leaves
3 green onions, green part only, chopped
8 sprigs fresh coriander
1 tablespoon salted cashews, chopped
8 Spencer Gulf Cooked King Prawns, peeled, deveined and halved lengthways
Rice Paper Wrappers
1 x bottle Lee Kum Kee Sweet & Sour Sauce

Method:
Place rice noodles in a bowl, cover with boiling water and stand 5 minutes or until soft. Drain and rinse until cool, then chop coarsely. Place all filling ingredients in separate bowls. Dip the rice paper wrappers one by one into a large bowl of hot water and then transfer to a tea towel. Spread the filling ingredients onto the bottom third of the wrapper. Place 2 prawn halves just above the filing. Roll up folding the sides in as you go. Slice diagonally in half and serve with Sweet and Sour sauce to dip.

Serves: 4

Note:
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Mediterranean Meatballs

Meatball Ingredients:
1.5 kg beef mince
1 lemon, zested
1 brown onion, chopped
2 tsp ground cumin
½ tblspn olive oil
1 ½ tsp salt
4 slices bread
½ tsp pepper
3 tblspns milk
1 egg
½ cup parsley, chopped
Olive oil for frying
½ cup mint, chopped

Yoghurt Sauce:
250ml natural yoghurt
1 tsp cumin, ground
2 tblspns mint, chopped
1 tsp salt
1 Lebanese cucumber, chopped
½ lemon, juiced
Mix everything together

Method:
Heat the oil in a frypan and gently sauté the onion until tender then set aside to cool. Place the bread in a bowl and add the milk. Leave to soak until softened (approx. 10 minutes) then mash with a fork. Place the meat into a large bowl and add all of the other ingredients before mixing together. We then check for seasoning by cooking a small ball and adding salt and pepper as needed. Roll into balls and fry in the olive oil until browned. If you have made quite large balls you will then need to finish cooking them in the oven – around 20 – 30 minutes on 180°. Serve with yoghurt sauce and salad.

Serves: 8-10 Adults

Note:
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Sweet Chilli Chicken Salad

Ingredients:
4 lebanese cucumbers slice in half longways and chopped into bite sized pieces.
2 punnets grape tomatoes halved
1 bag baby spinach as a salad bed
½ cup of dried cranberries
1 large chicken breast sliced into 6 mm thick slices
½ cup sweet chilli sauce
½ cup chopped unsalted cashews or peanuts
Fresh coriander or parsley as garnish
Salt and pepper to taste

Dressing:
½ cup sweet chilli sauce
Juice of 2 limes (or to taste)
½ cup of rice Bran oil or other plain light oil.
Blend all together and put aside

Method:
Lay the sliced chicken breast on a tray lined with baking paper and cover with the sweet chilli sauce. Cook quickly in a very hot oven (250) for approx 15 minutes. Remove, cover and cool. Toss with the chopped nuts and salt and pepper if required. Put aside. Lay a bed of spinach on a platter and layer the tomatoes, cucumber and cranberries with the cooled chicken. Garnish with extra chopped nuts and parsley or coriander. Serve with the dressing on the side.

Serves: 2

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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