Week 14

Cheeseburger Rice Paper Rolls, Garlic Prawn Spaghetti, Sweet Chilli Chip Crusted Chicken.

This week: Cheeseburger Rice Paper Rolls, Garlic Prawn Spaghetti, Sweet Chilli Chip Crusted Chicken.

Next week: Pea And Bacon Goddess Salad, Caprese Potato Gems, Spicy Tuna On Crispy Rice.

CHEESEBURGER RICE PAPER ROLLS

Serves 1

Ingredients:

• 3 rice paper sheets

• 120g Beef burger mince

• Iceberg lettuce

• 10 cherry tomatoes

• 2 sheets of burger cheese (cut in half sideways)

• Pickles

• Tomato sauce

• Mustard sauce

• Sesame seeds

• Mayonnaise

• Chives

Method

1. Cook beef burger mince to packet instructions

2. Slice cherry tomatoes in half and finely chop lettuce

3. Dip rice paper sheets in water on each side for 10 seconds

4. Layer rice paper with lettuce, beef mince, cheese, pickles, tomatoes, tomato sauce, mustard and more lettuce. Roll as usual (follow videos)

5. Coat in sesame seeds and lightly “toast” in a pan till sesame seeds are brown

6. Serve with mayonnaise and chives.

GARLIC PRAWN SPAGHETTI

Serves 2

Ingredients:

• 250g raw green prawns

• 200g spaghetti

• 1/2 cup gluten-free bread crumbs

• 3 cloves garlic

• 1tbsp butter

• Parsley

• 1/4 cup white wine

• Oomami slow burn Japanese chilli oil

Method:

1. Cook pasta to packet instructions

2. Meanwhile, finely chop the garlic and parsley

3. Cook garlic in a pan on medium heat with butter till fragrant (2-3 mins)

4. Pour gluten-free bread crumbs into the pan and stir till crumbs are brown (approx. 3-4 mins). Remove and set aside.

5. Place green prawns and more garlic into a pan, and cook on each side for 2 mins.

6. Turn the pan to high heat and pour in white wine, simmering for 1 min.

7. Add spaghetti and 2 tbsps of slow burn sauce. Mix till combined.

8. Serve with pangrattato (garlic bread crumbs) and parsley.

SWEET CHILLI CHIP CRUSTED CHICKEN

Serves 2

Ingredients:

• 300g chicken breast

• 165g sweet chilli and sour cream Red Rock Deli chips

• 2 tbsp mayonnaise

• 2 tbsps sweet chilli sauce

• 2 tbsp sour cream

Method:

1. Preheat oven to 200 degrees celsius

2. Cut chicken into 1.5cm cubes

3. Crush chips in a snap lock bag till fine enough to resemble bread crumbs

4. Coat chicken in mayonnaise and place each piece in the bag with the chips. Toss bag till each piece of chicken is coated with the “crumb”

5. Place each piece on a lined baking tray, ensuring no pieces are touching each other.

6. Cook in oven for 15 mins

7. Serve with sweet chilli sauce and sour cream.

Xx Victoria.