A NEW KIND OF MAGIC

TO START

COCONUT CHICKEN CRYSTAL ROLLS WITH CUCUMBER-AND-LIME DRESSING

“Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.”

Serves 6 EASY

GREAT VALUE

Preparation: 45 minutes Cooking: 15 minutes

free-range chicken breast fillets 3
coconut milk 1 cup
chicken stock 1 cup
ginger 1 T, finely chopped
large rice paper rolls 6
radishes 8, thinly sliced
coriander 15 g
basil 15 g
baby cucumbers 6, shaved
fresh coconut, grated, for serving
red spring onions, shredded, for serving
mint leaves, for serving
chilli crisp 2 T (find this at Asian stores)
toasted peanuts, for serving

For the cucumber-and-lime dressing, blend:

cucumber 1, peeled and chopped
ginger 1 t minced
garlic 1 t minced
coconut cream ½ cup
fish sauce 1 T
coconut sugar 1 T
lime juice 2 T

1 Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly. 2 Soak the rice paper wrappers in water according to package instructions, then layer the radishes, herbs, cucumber and chicken into each wrapper. Roll up and cut in half. 3 To serve, scatter over the remaining ingredients and drizzle with the dressing.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Jordan Unoaked Chardonnay

“The apricot blatjang makes a great home-made gift, so triple the batch”

BOVRIL-AND-BILTONG TWISTY DINNER ROLLS

“These were inspired by chef Bertus Basson. You can add grated Cheddar, too. Make the day before and warm up in the oven for a few minutes before serving with butter.”

Makes 6 to 8

A LITTLE EFFORT GREAT VALUE

Preparation: 30 minutes

Cooking: 20 minutes,