Fresh Cod Asian Summer Rolls with Sweet Chili Dipping Sauce. - photos by Emma Sharp
Sunday summer evening
Two weeks ago I visited my brother and his family in Atlanta. They lead ridiculously busy lives, between their jobs and raising two daughters. Despite their hectic schedules, they manage to have friends, with children in tow, over for hot dogs every Sunday. I can't help admiring their ability at making time for it all!
When I was there for the weekend I decided to up the ante. To be frank, I think that hot dog buns taste synthetic. So I made my own. And while I'm at it, why not just whip up some home-made tomato ketchup to boot? Toss in a couple of salads, and perhaps a fruity dessert would go down nicely. Georgia peaches are in season, so why not! Oh, hors d'oeuvres of course ... that's my speciality.
Satisfying the guests
One of the regular guests doesn't eat meat so she'd be thrilled if I prepared fresh cod and mango Asian summer rolls, and Pissaladiere (French pizza with onions, goat's cheese, anchovies and olives). And with the food crisis going on, I'll use the oil from the anchovies in one salad dressing, and the oil from the sun-dried tomatoes (wild rice salad) in another. These days, we can't be throwing away anything that's edible, more on that in a future article!
Everyone started arriving at 6 o'clock, and we remained at the dining table until well past 10! An interesting mix of neurosurgeon, IT genius, film producer, television presenter, chef, New York businessman, stay-at-home mom, grandma, and four little girls ... you'd think we'd have nothing in common. Quite the opposite actually! There's no one who can't enjoy a Sunday summer's evening.
Hot dog in homemade bun with homemade ketchup and mustard.
Fresh tilapia Asian Summer rolls with sweet chilli sauce
N.B. Tilapia is easier to find than cod!Pissaladiere
BBQ hot dogs in homemade buns with homemade tomato ketchup.
Wild rice, sun-dried tomato and cilantro salad.
Roasted asparagus and green pea salad with lemon mustard dressing (anchovy oil).
Grilled peaches with Greek yoghurt and honey
Tilapia and Mango Summer Rolls with Sweet Chilli Dipping Sauce: Makes 40Ingredients
1lb fresh tilapia, cooked and flaked
1 bunch of scallion, cut into 2- inch julienne strips
1/2 cucumber, seeded and cut into 2-inch julienne strips
20 sheets of rice paper
2 mangoes, cut into 40 x 1-2 inch slices
40 mint leaves
40 cilantro leaves
Sauce:
6tbs sugar
2tbs water
4tbs Thai fish sauce
2tbs fresh lime juice
1tbs rice vinegar
1 chilli pepper, seeded and chopped
METHOD1. Divide the tilapia, scallion and cucumber into 40 portions. 2. Pour cold water into a shallow dish. Dip 1 sheet rice paper into water to soften. 3. Remove and spread out on a dry towel. Cut in half. Top a half with 1 portion tilapia, scallion and cucumber. 4. Add 1 mango slice, 1 mint leaf and 1 cilantro leaf on top. Roll rice paper over to enclose filling. 5. Fold both sides on top to make a cylinder, and continue to roll, pressing the ends with a wet finger to seal. 6. Place the roll on a plate and cover with a damp towel.
Sauce - slowly heat all the ingredients in a pan until sugar is dissolved. 7. Boil for 2 minutes, remove from heat and cool. Serve rolls chilled or at room temperature with sauce.
