Jenny Morris: pool side snacks

Spicy Turkish Shish Kebabs

Serves 4

Döner kebab restaurants line the pavements of Istanbul, sending spicy aromas out into the street to entice you to eat even though you aren't hungry! The döner kebabs (in Turkey Şiş Kebap) are made from meat roasted on a vertical spit, and these spicy skewers remind me of their tempting fragrance.

3 cloves garlic, crushed
4 Tbs olive oil
½ tsp dried crushed chilli
1 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1.2 kg deboned lamb leg, cubed
16 fresh bay leaves
salt and freshly ground black pepper
8 pre-soaked wooden skewers

Place the garlic, oil, chilli, paprika, cumin and coriander into a bowl big enough to hold the meat. Give it a good mix and add the lamb cubes, stirring well to coat. Cover with plastic wrap and leave to marinate for three hours or overnight.

Before threading the lamb onto the skewers season the cubes of meat with salt and pepper. Divide up the lamb and thread it onto the skewers, adding two bay leaves to each skewer.

Grill over white-hot coals or in a very hot griddle pan - I like mine brown and crisp on the outside and slightly juicy on the inside.

Serve with a white bean pâté, bread and a red onion salad.

Tip: To make the salad, toss slivers of red onions, tomatoes and black olives with chunks of freshly-cut cucumber. Dress with olive oil, garlic and a splash freshly-squeezed lemon juice.

© Taste The World with Jenny Morris 2013 -2015

Deep-fried Mussels - Midye Tava

Serves 4 to 6

These huge, fat, juicy mussels were being cooked on the street and they were also being offered fresh, with a splash of lemon, to people passing by on the way to board a boat in the harbour.

125 g flour
10 g dried yeast
2 Tbs melted butter
2 eggs, separated
½ tsp salt
pepper
½ tsp sugar
½ cup lukewarm water
2 spring onions, finely chopped
oil, for deep frying
30 green-lipped mussels, meat only
flour, for dusting

Mix the flour and yeast in a bowl and make a well in the centre.
Mix the melted butter with the egg yolks, salt, pepper and sugar, and stir in the water. Beat into the flour and let this rest for 10 minutes.
Whisk the egg whites till stiff peak forms, and fold into the batter. Stir in the spring onion.
Heat the oil in a deep pan. Dust the mussels with flour and dip into the batter. Deep-fry in batches till golden brown - a few at a time so that they aren't soggy. Serve with wedges of fresh lemon.

© Taste The World with Jenny Morris 2013 -2015

Prawn Crystal Spring Rolls

Serves 6

I learned to make these at the home of a tipsy boatman on the banks of the Mekong River. They are utterly delicious - fresh, crunchy and tasty - and are really easy to make, even though they take a little time to put together.

Get someone to give you a hand soaking the rice paper. The trick is to soak one at a time as they are very delicate, and by the time you have filled one, the next one will be ready to roll with a little help from a friend.

Dipping Sauce

½ cup rice vinegar
¼ cup boiling water
½ cup castor sugar
1 Tbs fish sauce
2 small chillies, chopped
1 Tbs chopped fresh coriander
1 tsp sesame oil
1Tbs finely-diced fresh cucumber

Spring Rolls

24 prawns, deveined, lightly steamed and shelled
1 cup finely shredded red cabbage
1 large carrot, peeled and thinly julienned
1 cup freshest bean sprouts
1 medium English cucumber, julienned
24 large fresh mint leaves
24 fresh basil leaves
12 coriander sprigs
24 butter lettuce leaves
12 dried rice paper rounds

Make the dipping sauce first. Place the vinegar and water in a saucepan over medium heat and add the sugar, stirring to dissolve. Bring to the boil and let it bubble away for a few minutes. Remove from the heat and stir in the fish sauce and chillies. Stir in the chopped coriander, sesame oil and diced cucumber when cool and set aside.

To make the spring rolls, place one rice paper at a time in a bowl of warm water to soften it slightly. Remove to a flat surface and place a little red cabbage, carrot, a few bean sprouts and some cucumber in the centre of the rice paper, top with two fresh mint and basil leaves and a sprig of coriander. Now top with two prawns and a lettuce leaf - if the leaves are too big, trim them to size.

Fold in the sides of the rice paper and gently roll up nice and tight. Do the same with the remaining rounds of rice paper. Pack onto tray with enough space between them so they don't stick together, and cover with a damp clean cloth.

When you are ready to serve, slice the rolls in half diagonally, place on a plate and serve with dipping sauce

I sometimes make these with shredded duck breast, rare thinly-sliced beef fillet, shredded chicken breasts, or even leave out the meat and go vegetarian. If you can lay your hands on some Vietnamese mint please add a leaf to your roll.

Tip: You can make these up to two hours ahead - just cover them with a clean damp cloth to prevent them from drying out!

© Taste The World with Jenny Morris 2013 -2015


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