Delicious vietnamese food

STARTER
Spring roll

MAIN COURSE
Fried sea bream

DESSERT
Apple rose

Fried sea bream

For the sauce, peel the garlic and the ginger root and chop fine. Remove the stalk and seeds from the bird’s eye chili pepper and finely chop the flesh. Cut the tomatoes into segments. Put the garlic, ginger and pepper aside, and cover the tomatoes and store them separately in the refrigerator.

In the meantime, cook the noodles for the salad according to the instructions on the packaging. Drain them, rinse them with cold water and allow them to thoroughly drain further. Peel the carrot and cut it into cubes of 0.5 cm in size. Pluck the leaves from the coriander and chop finely. Clean the spring onions for the sauce and the salad, and cut them into rings, diagonally. Cover the spring onions for the sauce and store in the refrigerator. Mix the salad ingredients together, cover and store in the refrigerator.

Apple rose

Halve the lime and extract the juice. Fill a small pan with a small amount of water, add the lime juice, and bring it to the boil. Halve the apples and remove the cores. Cut the halved apples crosswise into slices of 2 mm thick. Blanch the apple slices for approx. 30 sec. in the water and lime juice mixture. Remove them from the pan and pat dry.

Cut a sheet of puff pastry in half and lay the halves end to end and overlapping to create a single, long strip. Press the overlapping edges together. Brush the dough with the apricot jam. Place approx. 10 slices of apple with their edges overlapping on the strip of puff pastry. Allow the apple to extend approx. 1 cm beyond the end of the pastry. Fold approx. 1 cm of the bottom of the pastry over the slices of apple and roll the whole thing up from the side to create a “rose”. Place the rose in a round, aluminium baking tin approx. 6-7 cm in diameter, or use a muffin tray. Repeat using the rest of the pastry, apricot jam and slices of apple. Cover the roses and store in the refrigerator to prevent the pastry and apple from drying out.

Spring roll

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. In the meantime, cook the noodles according to the instructions on the packaging. Drain them, rinse them with cold water and allow them to thoroughly drain further. Cover and store in the refrigerator.

Slice the cucumber into quarters lengthwise. Remove the seeds and again cut the sections of cucumber lengthwise. Then halve them crosswise. Peel the carrot and cut it into thin slices lengthwise. Cut these slices into thin strips. Clean the spring onions and the heads of little gem lettuce, and cut them into thin strips. Pluck the leaves from the mint and coriander and chop finely. Coarsely chop the peanuts. Store the chopped herbs and vegetables (except the cucumber) in the refrigerator. Store the peanuts in a food storage container.

Distribute the king prawns and cucumber strips over the grid and close the lid of the EGG. Grill for approx. 5 minutes and flip them halfway through the cooking time.

In the meantime, for the dip, peel the garlic and chop it fine. Remove the stalk and seeds from the bird’s eye chili pepper and finely chop the flesh. Mix the ingredients for the dip with 150 ml water and stir until the sugar has dissolved. Store in a sealed container in the refrigerator.

Remove the king prawns and the cucumber strips from the EGG. Leave to cool, then cover and store in the fridge. Turn off the EGG or continue with your preparations. To continue, bring the temperature of the EGG to 180°C.

Spring roll

Remove the ingredients from the refrigerator and allow to reach room temperature. Sprinkle the grilled cucumber and king prawns with pepper and salt to taste.

Prepare a dish with cold water into which the rice sheets will fit, and place a wet tea-towel on your worktop. Soak a rice sheet in the water for approx. 20 sec.

Place the rice sheet on the tea-towel, top it with 1/8 of the sliced, grilled and chopped ingredients just below its centre line, and place the king prawns on top. Dip your fingers in the water and fold the bottom of the rice sheet over the ingredients. Fold the sides of the rice sheet inwards and roll the rice sheet up tightly. Repeat with the remaining rice sheets and ingredients.

Divide the spring rolls over the plates and serve together with the dip.

Fried sea bream

Ignite the charcoal in the Big Green Egg (if extinguished) and heat, with the Cast Iron Grid, to a temperature of 180°C. Rinse the sea breams inside and out under cold running water and pat dry thoroughly with kitchen towel.

Heat up the sunflower oil in the Cast Iron Skillet on the grid of the EGG. Place the sea breams in the Cast Iron Skillet, close the lid of the EGG and fry for about 3 minutes.

Carefully flip the sea breams and add the garlic, ginger root and bird’s eye chili pepper. Close the lid and fry for about 2 minutes. Add the tomato segments, the sugar, soy and fish sauce, close the lid and allow to simmer for approx. 10 minutes, until the tomatoes are soft and the fish is cooked.

Sprinkle the noodle salad with salt and pepper to taste and toss gently.

Remove the skillet from the EGG and place on a heat-resistant mat on the table. Sprinkle with the spring onions and serve with the noodle salad on the side.

Apple rose

Take the Cast Iron Grid out of the EGG using the Cast Iron Grid Lifter. Place the convEGGtor and the Stainless Steel Grid in the EGG and place the Baking Stone on top. Heat the EGG to a temperature of 200°C.

Place the baking tins containing the apple roses on the Baking Stone. Close the lid of the EGG and bake the roses for about 35 minutes until golden brown and done.

Remove the baking tins from the EGG and leave to cool slightly. Meanwhile, mix the icing sugar and cinnamon.

Remove the apple roses from the tin, place them on a plate and use a sieve to sprinkle them with the cinnamon and icing sugar mixture.