Spring in our step… a mildreds update

Posted: 15 March 2017

Spring has arrived in London! Winter has thrown of its coat and the streets are now thronging with an abundance of cheer after the slow low grey days and dark evenings.

We are in process of preparing our new summer menu to be placed onto your tables by the wonderful waiting staff and oiling up the hinges on our windows to let the cool air float through the restaurants.

There are many great things coming Mildreds way over the course of this summer and we will be sure to keep you updated when the plans become unclassified and the time is right.

For now i’ll leave you with with a recipe that we’ve shared in the past but considering the sun streaming over my desk, I feel it’s more than appropriate to share again:

Mango summer rolls

Summer rolls have proved to be a very popular addition to our menu. Gluten-free, vegan and very light, they make a great snack on a hot day. They are really simple to make but you may have to go to an Asian supermarket to find the rice paper sheets.

mildreds summer rolls

 Serves 4 –6

90g (3oz) vermicelli rice noodles

100g (3oz) bean sprouts

1 large red chilli, trimmed and diced

grated rind of 2 limes

12 x 22cm (9 inch) rice paper wrappers

1/2 cucumber, deseeded and cut into

5mm (1/4 inch) thick batons

1 small ripe mango, peeled and cut

into 5mm (1/4 inch) thick batons

handful of mint, leaves picked

handful of fresh coriander,

leaves picked

1 medium beetroot, coarsely grated

1 large carrot, coarsely grated

For the Spicy Peanut Sauce

 200g (7oz) crunchy peanut butter

200ml (7fl oz) water

1 red chilli, trimmed and finely diced

juice of 2 limes

1 tablespoon dark muscovado sugar

4 garlic cloves, very finely chopped

1.5-cm (3/4 inch) piece of fresh root

ginger, peeled and very finely

chopped

METHOD

 1. Cook or soak the rice noodles in boiling water according to the packet instructions, then drain well and leave to cool. Once cool, tip into a bowl with the bean sprouts, chilli and grated lime rind and mix together well.

2. Wet a rice paper wrapper by dipping it in a bowl of water for 15–20 seconds until it starts to soften and become pliable, then place it on a clean work surface. Arrange a few batons of cucumber and mango across the centre of the wrapper, leaving a gap of 4–5cm (11/2–2 inches) either side for folding.

3. Add a few mint and coriander leaves, then a small handful of the noodle mix and grated vegetables.

4. Bring the bottom and top edges of the wrapper tightly up over the filling then fold the sides in over it. Continue to roll up tightly and place on a plate. Repeat this process with the remaining rolls and filling ingredients.

5. To make the spicy peanut sauce, put all the ingredients in a bowl and whisk together until smooth. Serve with the rolls.