www.womanthismonth.com 77 June 2013 | Ingredients: 400g plain (all-purpose) flour 20g sugar 6g baking powder 3g baking soda 1 tbsp chopped fresh basil leaves, crumbled 40g fresh coriander, finely chopped 80g parmesan cheese, finely grated 310g laban 60g unsalted butter, melted 1 large egg Ingredients: 1 packet rice paper wrappers for spring rolls 60ml cooking oil 2 chicken breasts, boiled whole in salted water and then sliced 1 clove garlic, crushed and chopped finely 1 white onion, diced finely 1 carrot, grated finely 1⁄4 fresh purple cabbage, washed and shredded finely 1⁄2 yellow capsicum cleaned, sliced finely 2 tbsps chopped spring onions 1⁄2 lettuce, washed and shredded finely Salt and pepper Fresh coriander Fresh mint 1 tbsp chopped chives 100 ml sweet chilli sauce l Heat the oven to 185 degrees Celsius. l Using a 12-cup muffin pan, lightly spray with grease/oil and then line with paper muffin cases. l In a large bowl, combine the sifted flour, baking powder, baking soda, with the sugar, the basil, coriander and cheese. l Toss everything together with your hands to ensure even distribution. l Add together the laban, the melted butter and lightly whisked egg. l Add this mixture to the dry ingredients, stirring just until everything is mixed. l Deposit the mixture into the prepared muffin cups evenly. Bake at 185 degrees for 20-25 min. l Serve these warm for a snack or a light meal, with sour cream and chutney. l Chop the boiled chicken breast and season lightly with salt and pepper. l Heat a saucepan with oil and sauté the chopped garlic and diced onions. Add the chicken and quickly stir fry. l Add the carrots and cabbage, capsicum and spring onions. Season the mix to taste with additional salt and pepper and toss over the heat. Remove to cool. To roll spring rolls l Fill a large bowl with ice cold water. Unwrap the wrappers and dip them one at a time into the ice water to soften. l Lay the wrappers flat on the work bench which has been covered with plastic wrap to protect the food preparation surface. l Sprinkle some of the chopped, fresh lettuce on top of the wrapper, followed by a tablespoon of the cooked chicken filling. l Add some picked mint and coriander leaves and a sprinkling of chopped chives. l Sprinkle a little of the sweet chilli sauce over the filling components last. l Leave about four centimetres uncovered on each side. Fold uncovered sides inward and then tightly roll the wrapper up. l Repeat this for the remaining wrappers and mixture. Savoury Basil and Coriander Muffins Chicken and Vegetable Vietnamese Rolls
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