If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.
- 2 kiwi, peeled and diced*
- 1 orange, segmented and diced (blood orange if possible)
- 7 oz. crabmeat, well drained and minced
- 1 tsp. wasabi paste
- 12 wide rice paper wrappers
- 12 slices Havarti cheese
- 12 Boston lettuce leaves
- enough plum sauce (to your taste)
- 12 sprigs coriander
- grilled sesame seeds
In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.
Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.
Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.
Repeat until all are used up and serve with more plum sauce.
This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.
*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.
Wellington Lobster/Scampi
If you live anywhere near the ocean, or a top notch restaurant like the Red Lobster you know how wonderful it all tastes. This recipe is a little different and I am sure you will repeat the recipe many times over.
To serve 6 people (adjust to number of diners)
- 6 small lobster tails
- 6 eggs
- 1 tbsp. or so of plain vinegar
To poach the eggs, fill a wide pot with water and the vinegar added. Bring to a boil and reduce the heat to a simmer. Break the eggs, one at a time, and CAREFULLY add to the water. Cook for about four minutes or until the whites are set. Be sure to baste the eggs while cooking with the water. With a slotted spoon remove the eggs and submerge in ice water.
To make the blender sauce, you will need:
- 3 egg yolks,
- 1/4 cup orange juice (or even blood orange juice)
- 8 oz. butter
- 1 tbsp. lemon juice
Put the yolks in a blender and blend really well. Boil the orange juice until it reduces down to 1 tbsp. Add the butter and lemon juice and bring to a boil. With the blender running, carefully drizzle the butter mixture into the yolks in a slow, but steady stream until fully incorporated. Season with salt and white pepper. Keep warm.
Reheat the lobster for a moment by slipping it back into the reheated water.
Split english muffins in half and place one half on each plate. Spoon a small portion of the sauce on top and top each one with an egg and spoon remaining hollandaise on top. Place the lobster tail meat or scampi on top of the egg.
This makes my mouth water. It is so scrumptuous