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Tupperware Preview AUS : Tupperware November 2013
Preparation time: 35 minutes Cooking time: 6 minutes Makes: 12 r olls Ingredients 300g chicken tenderloins 2 star anise 1cm round fresh ginger 1⁄4 small onion, skinned Cold water 12 sheets 22cm round rice paper 24 mint leaves Vegetables:1 6 snow peas, tops removed 1 Lebanese cucumber, deseeded 1⁄2 red capsicum 1⁄2 yellow capsicum 1 medium carrot, peeled 24 sprigs coriander To Serve Serve with your favourite dipping sauces – such as soy, soy with a dash of chilli sauce, sweet chilli, or nam prik in Snack Cups. Method 1. Place chicken, star anise, ginger and onion in the Mix N Wave Jug 1.5L and add cold water to cover chicken. Cover and microwave on 800 watts for 23⁄4 minutes. Stir. Microwave on 650 watts for an additional 3 minutes or until chicken just cooked, stirring after each minute. Set aside to cool. 2. Use Universal SeriesTM Utility Knife2 to slice vegetables into matchsticks lengthways about 12cm long. 3. Remove chicken from cooking liquid3 when cool use U-Series Utility Knife to thinly slice each tenderloin lengthways. 4. Fill the Thatsa® Bowl Junior with lukewarm water. Place one sheet of rice paper in water, soak for 20 seconds, remove and place on a clean, damp cloth. 4 5. Place 2 mint leaves horizontally on left side about 1⁄3 way from bottom edge of sheet. 6. Place 2 slices of chicken on top of mint leaves so that they just overhang the edge of the sheet. 7. Place a selection of julienned vegetables on top of chicken and top with 2 sprigs of coriander. 8. Fold up bottom of sheet to cover ingredients. 9. Fold right side of sheet over ingredients. 10. Roll up as tightly as possible leaving the left end open. 11. Cover the rolls with a damp cloth while making other rolls. 12. Place rolls in the Fiesta Platter, seal and refrigerate until ready to serve. Poached Chicken Rice Paper Rolls Kitchen Notes 1 Approximately 250g of vegetables are required; use any you have on hand or that you prefer. 2 You can use the MandochefTM to julienne larger vegetables using the straight slicing blade and set to thickness 3, set row of stripes blades to setting 6. 3 Speed up the cool-down process by placing chicken on a plate and placing in the refrigerator. You can freeze the cooking liquid to use in stock or soup. 4 A new, clean damp kitchen cloth or paper towel works well. USE THESE WITH EASE Twistable Peeler Clear Mates VentSmartsTM Antarctica Snack Cups
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