SPRING CABBAGE RECIPES RECIPES

Steps:

• 1. Using a microplane, finely grate the lemon zest onto a chopping board, then transfer to a jam jar. 2. Cut the lemon in half. 3. Squeeze half the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe). 4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper. 5. Put the lid securely on the jar and shake well. 6. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens. 7. Half-fill a large saucepan with cold water and add a tiny pinch of salt. 8. Place on a high heat and bring to the boil. Meanwhile... 9. Trim and cut the spring greens in half lengthways, then finely slice them. 10. Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes, or until tender but still bright green in colour. 11. Once cooked, drain the spring greens over the sink into a colander, steam dry for a minute, then tip back into the pan. 12. Give the dressing another good shake up, then drizzle it over the greens. 13. Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away. Tips: This zesty lemon dressing works nicely on fresh crisp salads as well as other boiled or steamed greens, such as savoy cabbage or pak choi. This makes a fantastic side dish and you can serve it with almost anything - grilled meats or fish, stews, roasts – you name it!

Steps:

• 1. Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft. Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
  2. For the filling, finely slice the cabbage and peel and julienne the carrot. Add these to a large bowl with the noodles.
  3. Slice the white part of the spring onions on the diagonal and add to the bowl. Finely slice the green parts into ribbons and reserve for later.
  4. Peel and grate the ginger, then finely chop the chilli. Roughly chop the herbs and add to the bowl with the ginger and chilli.
  5. Crush the peanuts and add to the bowl with the sesame oil, beansprouts, soy and oyster sauces, and mix well.
  6. When they’re ready, drain the mushrooms, then chop them and stir into the filling. Season to taste.
  7. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
  8. Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you. Sprinkle a little of the five spice powder over it, then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
  9. Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
  10. Lay the finished roll on a large baking tray and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
  11. Heat the groundnut oil in a large wok or saucepan over a medium heat. To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2 to 3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  12. Serve with the sweet chilli sauce and reserved sliced spring-onion tops.