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11 - 17 Aug, 2012
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COOKERY
Ramadan Delights!
Break the fast with these flavourful menus and tempting festive treats

Croquembouche

Chicken and Vegetable Spring Rolls
Croquembouche

Ingredients
• 1tbsp olive oil, (plus extra for deep-frying)
• 200g skinless chicken breast fillets, (chopped into small pea-sized pieces)
• 4 dried mushrooms, (finely chopped)
• 1tbsp light soy sauce
• 1tsp grated fresh root ginger
• 2 large spring onions, (finely sliced lengthways)
• 1 small carrot, (julienned)
• Salt and ground white pepper
• 16 ready-made large spring roll wrappers, (thawed if frozen)
• 1 egg yolk, (beaten)

Method
Pour some oil in a large pan, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce, then set aside to cool for ten minutes. Wipe the pan clean with kitchen paper. Place the grated ginger, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the soy sauce, salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the pan over a high heat and fill the pan to a quarter of its depth with olive oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately.

All you experts and novice cooks out there - do you have a recipe that will tantalise the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com

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