For the grilled eggplant: Preheat the
For the batter for the wraps, place the ground nuts, eggs and a pinch of sea salt into a food processor or blender and blend until smooth.
Heat butter or oil in a large skillet on high heat. Reduce the heat to low. Add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 mins on each side until golden. Repeat the process with the remaining batter, keeping the wraps warm.
Fill the wraps with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.
about 20 minutes.
FOR THE WRAPS:
Fry noodles in small
For the spread:
In a
Marinate water chestnuts in soy sauce in refrigerator overnight.
Drain chestnuts and roll in sugar.
Wrap chestnuts with 1/2 bacon slice and secure with toothpick.
Cook in microwave about 45 seconds for 8 wraps, turning and adjusting time as needed.
nd chill in the fridge, for at least one hour (or
For the lamb, mix all ingredients,
Cook the eggs for 10 mins in boiling water
owl, mix well and chill for about 1 hour.
Mix
Heat 1 tbsp oil in a large frying pan over high heat, add ground lamb and spice mix and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Set aside. Add remaining oil and cook eggplant for 3-5 mins, until browned. Add tomato, chickpeas and cilantro and cook for 2 mins. Return ground lamb to pan and cook for 5 mins, or until cooked through.
Distribute mixture between lettuce and sprinkle with reserved cilantro. Serve with wraps.
Directions for PINWHEELS:
Mix the cream cheese,
In a medium bowl, combine lamb with hoisin sauce. Cover and chill for 30 mins.
Heat oil in a large frying pan. Cook lamb over medium-high heat for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins. Slice thinly then distribute between wraps along with cucumber. Roll up to enclose filling.
nch pinwheels and bake on a tray in the oven for 12
otus leaves in hot water for 1 hour. Cover the rice
Cook the peppers in boiling water for 10 mins. Drain and allow to cool.
Wrap each pepper piece around a stick of cheese and a sprig of thyme, and secure with a cocktail stick. Heat 2 tbsp oil in a frying pan and saute the pepper wraps until browned. Season with salt and black pepper.
In a bowl, mix the basil, vinegar and 3 tbsp oil. Season with salt, black pepper and a pinch of sugar. Drizzle over the pepper wraps and arrange on plates. Garnish with herbs and serve with bread sticks.
ith plastic wrap and chill for 15 mins.
Heat oil
immer on low heat. Cook for 10 mins. Remove pan from
For the wraps, combine ricotta, raisins and lemon juice. Season to taste. Spread mixture on 1/4 of each tortilla. Sprinkle with Cheddar. Top with vegetable sticks and sprouts. Fold bottom of tortilla over filling, then fold in sides to enclose.
For the citrus floats, combine sugar and 1/2 cup water in a small saucepan. Stir over low heat until sugar has dissolved. Cool. Mix in citrus juices and chill. Pour into 6 cups. Top off with soda water. Add a scoop of ice cream to each and serve with wraps.
Heat oil in large skillet on high heat. Saute onion for 1-2 mins, until tender.
Add ground beef; brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in tandoori paste. Cook, stirring for 2-3 mins. Remove from heat. Stir in spinach.
For the cilantro yogurt, combine yogurt, buttermilk, cilantro and lemon juice in a small bowl. Season to taste.
Heat chapati according to package directions. Divide filling evenly among chapatis. Roll to enclose. Serve with cilantro yogurt.
saucepan of boiling water for 20 seconds, then cool under