The Rural Voice, 2004-01, Page 34Rural Living
Try an international theme for dinner
Selected by Bonnie Gropp
A New Year's Eve party with an
international theme is a fun way to
welcome in 2004. From the hearty
fare of the British Isles to Eastern
stir fres. there are fun dishes to bring
an international flair to your holiday
table.
INDONESIAN BAMIE
8 oz (250 g) rice vermicelli, broken
1/2 cup (125 mL) unsalted peanuts
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
1/4 tsp (I mL) hot pepper flakes
4 oz (125 g) medium shrimp,
shelled, deveined and halved
lengthwise
2 onions, cut into thin wedges
2 carrots, very thinly sliced
2 Lups (500 mL) shredded green
cabbage
2 cups (500 mL) thinly sliced
cooked beef, cut into strips
1/2 cup (125 mL) low -salt soy
sauce
1/4 cup (50 mL) chopped fresh
coriander
In large pot of boiling water, boil
noodles, uncovered, for 1 minute.
Drain and rinse in .:old water; drain
well again and set aside.
Meanwhile in wok or large skillet
over high heat, toast peanuts for 1
minute. Remove and set aside. Add 1
tbsp (15 mL) oil to wok; cook garlic
and hot pepper flakes for 30 seconds.
Add shrimp; stir -fry for 1 minute or
until opaque. Remove with slotted
spoon.
Add remaining oil to wok; stir -fry
onions, carrots and cabbage until
tender -crisp, about 3 minutes. Add
beef, noodles and soy sauce; stir fry
for 1 minute. Return shrimp and
peanuts to heat through. Serve
immediately on warm platter
sprinkled with coriander.
ASIAN WRAPS
8 oz (250 g) lean ground chicken or
turkey
1 onion, chopped
1 tbsp (15 mL) minced gingerroot
1 cup (250 mL) grated carrots (2
medium)
1/3 cup (75 mL) hoisin sauce
30 THE RURAL VOICE
Caramel -Apple pudding — This self-sa
ucing pudding with a cake -like top and lots
of sauce underneath is delicious on its
own or with whipped cream.
salt and pepper
12 8 -inch (20 cm) rice paper
wrappers
1 cup (250 mL) finely julienned
greenhouse cucumber
I cup (250 mL) bean sprouts
1/2 cup (125 mL) fresh coriander
leaves
Thai sweet red chili sauce for
dipping
In non-stick skillet, cook chicken.
onion and ginger over medium-high
heat until chicken is no longer pink.
stirring often to prevent clumping.
Remove from heat. Stir in carrots and
hoisin sauce. Season with salt and
pepper to taste.
Dip 1 rice paper wrapper in large
bowl of hot water for 20 to 30
seconds or until softened. Gently
shake off excess water and lay on
damp tea towel. While filling one
wrapper, soak another. Place 1/12th
of chicken mixture (about 2 1/2
tbsp/40 mL) in line about 1/3rd from
bottom of wrapper. Top with I/12th
each cucumber and bean sprouts. Top
with a few coriander leaves. Fold
bottom edge of wrapper over filling;
fold over side edges and roll up
tightly to form roll. Repeat with
remaining wrappers and filling. Wrap
well in plastic wrap and refrigerate
for up to 4 hours.
To serve cut each in half diagonally
and arrange on lettuce -lined platter.
Serve with small bowl of sweet red
chili sauce for dipping.
COCK-A-LEEKIE SOUP
4 leeks
1 1/2 Ib (750 g) skinless chicken
thighs (about 6) trimmed
8 cups (2 L) chicken stock or
water
1 onion
1 bay leaf
2 sprigs fresh thyme
10 peppercorns
4 medium carrots, peeled and
sliced
salt and freshly ground pepper
Slice white and light green parts of
1 of the leeks into 1 -inch (2.5 cm)
pieces; place in large saucepan. Add
chicken, stock, onion, bay leaf, thyme
and peppercorns; bring to a boil
Reduce heat : cover and simmer for
30-40 minutes. Remove chicken
pieces. Strain liquid and discard
vegetables and seasonings. Return
broth to pot.
Slice white part only of remaining
leeks; add to broth along with carrots.
Return to boil; reduce heat, cover and
simmer for 15-20 minutes or until
carrots are tender. De -bone chicken
thighs and cut into bite -sized pieces.
Add to soup and heat through. Season
to taste with salt and pepper.