A NEW KIND OF MAGIC

Break a few rules this Christmas, ('cos it's been that kinda year) and make new traditions with Abigail Donnelly’s inspired modern menu

- ABIGAIL DONNELLY

TO START

COCONUT CHICKEN CRYSTAL ROLLS WITH CUCUMBER-AND-LIME DRESSING R26 PER SERVING

“Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.”

Serves 6 EASY

GREAT VALUE

Preparation: 45 minutes

Cooking: 15 minutes

free-range chicken breast fillets 3

coconut milk 1 cup

chicken stock 1 cup

ginger 1 T,

finely chopped large rice paper rolls6

radishes 8, thinly sliced

coriander 15 g

basil 15 g

baby cucumbers 6, shaved

fresh coconut, grated, for serving

red spring onions, shredded, for serving

mint leaves, for serving

chilli crisp 2 T (find this at Asian stores)

toasted peanuts, for serving

For the cucumber-and-lime dressing, blend:

cucumber 1, peeled and chopped

ginger 1 t minced

garlic 1 t minced

coconut cream ½ cup

fish sauce 1 T

coconut sugar 1 T

lime juice 2 T

1 Place the chicken in a pan with the coconut milk, stock and ginger. Simmer, covered, for 15 minutes or until cooked through. Cool in the liquid. When cool, slice thinly.