Spiced Chicken Salad Rolls with Grilled Antigua Black Pineapple (Canapé) Executive Chef Philman George, The Rhyming Chef - Barbuda PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients 1 cup (225 g) steamed chow mein egg noodles 1 tbsp sesame oil, plus more for sprinkling 2 tbsp vegetable oil
with Grilled Antigua Black Pineapple
Spiced Chicken Salad Rolls
1 tbsp rice wine vinegar 2 tbsp teriyaki glaze 4 oz (115 g) Antigua Black Pineapple, peeled and diced 4 sheets of rice paper 4 oz (115 g) jerk chicken skinless, boneless thighs, grilled and cut into strips ¼ red bell pepper, julienne ¼ small avocado, sliced 2 spring onions, sliced
Method Prepare the chow mein noodles by placing them in boiling water for 1 minute. Drain the noodles and allow them to cool on a flat surface with a few sprinkles of sesame oil to stop them from sticking. In a frying pan combine the sesame and vegetable oils and bring to medium high heat. Add the noodles and stir fry until slightly crispy. Add the rice wine vinegar and teriyaki glaze and stir to blend. Remove from the heat and set aside to cool. Lightly grill the pineapple slices and cut into julienne
Schmitt Söhne Piesporter Michelsberg QbA Region: Mosel, Germany Local Supplier: Quin Farara & Co. Ltd.
Assembly Place one sheet of rice paper in warm water for about 10 seconds or until it becomes
Palate: A beautifully fragrant, medium bodied wine with flavours of crisp
limp. Lay the rice paper flat on a damp cloth and add one quarter of the chow mein
green apples and peaches.
noodles, jerk chicken and prepared vegetables and pineapple evenly along the middle
Perfectly balanced with a
of the rice paper. Roll up tightly, slice into rounds and serve. Make 3 more rolls with the
crisp acidity and a clean,
remaining ingredients.
fresh, finish. Food Pairing: Excellent alone, with oriental food and meat or seafood.
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