Posted on December 9, 2010
Serves 4 and is delicious, healthy and moreish! Will keep in the fridge for up to 3 days. This is a modified Neil Perry recipe. There are a lot of ingredients in this one and from start to finish for 1 person it will take about 1 1/2 hours to prepare.
2 chicken breasts, poached, or 1 roast chicken, shredded
PALM SUGAR DRESSING
To make the dressing, pound the coriander roots, garlic and sea salt to a fine paste in a mortar with a pestle. Put the palm sugar in a small pan with a dash of water, and allow it to dissolve over very low heat. Continue cooking, swirling the pan occasionally, until the sugar starts to turn a rich golden brown colour. Add the sherry vinegar to the pan and cook for a further 2 minutes, then allow to cool. Add the red wine vinegar and palm sugar mixture to the coriander paste, then whisk in the oil. Add the chopped coriander leaves and season to taste.
Combine the shredded chicken, vermicelli and remaining salad ingredients in a large bowl. Dress with the palm sugar dressing and toss well. Enjoy!
Posted on March 15, 2010
These low-fat spring rolls are just as tasty as the full-fat versions but without the guilt! They reheat in the oven really well. Serves 4.
250g chicken breast mince
Preheat oven to 180 degrees celsius. Put the vermicelli in a pot of boiling water for 4mins, drain, cool & put in a bowl. Add all the other ingredients and combine well with your hands.
Spoon into spring roll wrappers and cook on baking paper until brown. Turn over after about 15 mins. If you spray (or brush) them lightly with olive or canola oil it helps them brown.
Serve with sweet chilli sauce. Enjoy!