Coming up with a menu for her was quite exciting. I knew I had to incorporate fish as it’s something she is exploring in her diet. What we came up with, is what I simple can term exotic.
Vietnamese Summer Prawn Rolls, incredibly easy to make and naturally gluten free. The prawns add a touch of luxury to a stunning dish with barely any cooking. They’re perfect for a warm summer’s day! We also incorporated some Bobby Flay inspired Crispy Rice and Fish with Champagne Cream Sauce.
I was first introduced to crispy rice with turmeric and saffron the time I partook in a cooking competition and was tasked with creating an Indian spread. This specific version I recently saw on the telly, is slightly less technical and allows you to serve it with more add-ons.
To balance out and not have the whole meal turn heavy, I added a Super Quick Lentil Salad. The irregularities in vegetable supplies can be terrible when shopping for ingredients. Luckily this salad can be made a few different ways incorporating what is available.
In actual fact, I left home with an idea which changed a good 3 times after not having visited a few stores in search of a red bell pepper. For the taste and aesthetic, everyone knows you eat with your eyes first.
For dessert, I opted for a simple yet unique and classy dessert.
The whole time I went about creating this menu, I had to keep thinking; ‘make something fit for a Queen’, to be honest these are all dishes I would prepare in any class. The boys’ grandmother gave them a huge bag of pears last week and so I kept circling back to pears and finally there it was, a Nutriday Plain Yoghurt and Pear Cake served with Ultra Mel Custard.
I believe vanilla ice cream would also pair amazingly. Either a store bought one or one of our homemade. Palesa also thought ice cream would pair well and was surprised when I told her we would have to make the ice cream. I’ll have her back to make sugar cones and ice cream. If you would like to appreciate our spread, visit our Chellzkitchen page on Facebook.
For today, I share the Vietnamese rolls with you. Great for playing in sun with other kids and equally hosting friends and family. We used prawns but these can be substituted to ensure that those who do not eat fish can also enjoy.
The Queen held it down in the kitchen and I learnt more about her, got insight into some of her favourite foods to eat and lastly, how she prepares one of her favourite things to cook; scrambled eggs! I would honestly love to see the technique she so passionately described! She too learnt a few tips and tricks from the kitchen, besides preparing the different elements in the meal we created, she now knows that raw egg white is good for small burns.
My husband taught me that one a while ago, he always comes to my rescue every time I yelp from a burn. It comes in very handy. These are not only fun and easy to make, they are fresh and delicious — these Vietnamese rolls are fantastic finger foods.
INGREDIENTS
100g rice vermicelli noodles
Rice paper sheets
Lettuce
Coriander or mint leaves
Prawns halved lengthways
1 Carrot cut into thin strips
Cucumber cut into strips
1/3 cup (80ml) sweet chilli sauce
INSTRUCTIONS
2 tbsp lime juice Mint leaves, extra, to serve Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 mins or until noodles soften. Refresh under cold water. Drain. Fill a shallow dish with warm water. Dip a rice paper sheet in water. Drain and place on a clean board (it will continue to soften on standing). Arrange 2 prawn halves, 1 Coriander leaf, pieces of carrots and cucumber, lettuce and some of the noodles in the centre of the rice paper sheet. Fold the bottom half of wrapper over filling. Fold the sides over, then roll to enclose. Place on a large tray. Repeat, placing the rolls slightly apart on the tray to prevent sticking. Combine the sweet chilli sauce and lime juice in a small bowl. Serve the rice paper rolls with the dipping sauce and mint.
