Bounce Magazine 76

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FEBRUARY 2019 | ISSUE #<strong>76</strong> Vietnamese Meatball Salad... Get the New Year off to a delicious and healthy start with this tasty and nutrient-packed salad using Powters Chef’s Pig sausagemeat INGREDIENTS: • 300g rice noodles, cooked • Half small cucumber, deseeded and grated • 2 tbsps Vietnamese fish sauce • 1 tsp sugar • 4 spring onions, sliced thinly on the diagonal • 1 garlic clove, minced • Large handful fresh mint, coriander and basil leaves • 1 pack Chef’s Pig sausagemeat • 1 medium gem lettuce, very thinly sliced • 4 tbsps pickled red cabbage • 1 tbsp Hill Farm Rapeseed Oil FOR THE DIPPING SAUCE: • Juice of two small limes • 4 tbsps cold water • 2 tbps fish sauce • 1 tsp sugar • 1 tsp rice vinegar • 1 red chilli, deseeded and finely chopped 1. Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside. 2. Now make the cucumber salad. Using a potato peeler, create cucumber ribbons and use your hands to squeeze out the juice into a small bowl. Mix together the dipping sauce ingredients and pour over the cucumber. 3. Put the sugar and fish sauce in a small saucepan and cook over a medium-low heat until the sugar dissolves. Set aside to cool. 4. Put half the spring onion, garlic, chopped mint and pork in a bowl. Tip in the fish sauce and sugar mix and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour. 5. Shape the pork mixture into small meatballs and pan fry with a little Hill Farm Rapeseed oil until golden. Divide the cold noodles, lettuce, remaining spring onion, cucumber mixture and red cabbage between four bowls and serve with the meatballs on top and the dipping sauce drizzled over. 62
FEBRUARY 2019 | ISSUE #<strong>76</strong> VALENTINE’S BALL SATURDAY, 16TH FEBRUARY, 2019 GLASS OF FIZZ ON ARRIVAL / 3 COURSE DINNER / DREAMWAVE EVENTS DJ £52 PER PERSON – book online www.milsomhotels.com/valentinesball or call 01473 333741 or email reception@kesgravehall.com 63
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