Apricot, Sultana and Oat Slice Recipe

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  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
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Easy Chicken Rice Paper Rolls with Satay Sauce

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Easy Chicken Rice Paper Rolls with Satay Sauce

I was looking for something a little different for weekend summer drinks and landed on rice paper rolls. They're relatively quick and easy little parcels that can be filled with almost anything. Here I've used chicken mince, but beef, lamb, wild meat or vegetarian will also work. Use what you have, prepare your fillings ahead, and assemble when ready to eat

The make-ahead satay sauce is lovely and creamy. It can be used to marinate meat for BBQ skewers. It can also be served with extra sauce as a topping and keeps for a few days refrigerated.

Satay Sauce

Ingredients:

  • 1 tsp fresh ginger grated or pre-bought paste (hint, if using from a jar, freeze the remaining paste in small ice cube trays and keep in the freezer)
  • 1 clove garlic, peeled and crushed or 1 tsp pre-bought crushed
  • 1/2 small brown onion, peeled, roughly chopped (reserve the other half for the meat filling)
  • 2 red or green mild chilis, stem and seeds removed, roughly chopped
  • 1 tbsp lemongrass paste
  • 2 tsp thai red curry paste
  • 1/2 cup full-fat coconut milk (use cheapest)
  • 3 tbsp soft brown sugar, lightly packed
  • 1 tbsp each soy sauce, fish sauce, tamarind paste
  • 2 tbsp unsalted smooth peanut butter
  • 1/2 cup roasted unsalted peanuts (optional)

Method:

Place all ingredients in a blender and whiz together until smooth. Pour into a bowl and refrigerate.

Sticky Rice Paper Filling

Ingredients:

  • 250-300gm mince meat of your choice (beef, pork, venison, chicken)
  • 1-2 tablespoons sesame oil
  • 1/2 small medium brown onion, peeled, finely chopped
  • 1 tsp crushed garlic (1 clove or 1 tsp jar)
  • 1 tbsp lemongrass paste
  • 1/2 tsp chili flakes (dried or paste), or a small, seeded mild chili if that's what you have
  • 1 tbsp dark soy sauce
  • 1 tpsp each oyster or hoisin sauce, fish sauce, soft brown sugar (lightly packed)
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 telegraph cucumber cut into matchsticks
  • Spring onions, chopped finely
  • 1 cup finely chopped fresh spinach
  • Chopped coriander (optional)
  • 1 packet rice paper wraps (22cm, 250gm pack)

Method:

Preparing the meat filling:

Heat the oil in a large fry pan head on medium heat.

Fry the onion and garlic until clear, add the mince and brown.

Turn the heat to low and mix through the remaining sauces and spices. Remove from heat.

(NB: any remaining sauce can be used to drizzle over the fried spring rolls).

Preparing the vegetable filling:

Prepare vegetables and herbs, placing them in small separate bowls ready for wrapping.

Making the rice paper wraps:

Fill a high-sided plate or dish with tepid water

Splash some water onto a flat benchtop to make the rice paper more pliable.

One at a time, dip one rice paper into the water and remove, placing on bench. For larger rolls, wet a second rice paper and overlap it by about a third (similar to a venn diagram). Wait until the rice paper goes clear and stretchy.

Lay a spoonful of mixture horizontally on the rice paper about 1/3rd from the bottom. Then, lay 3-4 sticks of the carrot and cucumber. Add a few lengths of the chopped spinach and coriander.

Like wrapping a parcel, fold the bottom end of the rice paper away from you over the filling. Lift each side toward the center to cover the roll, then continue rolling into a cylinder. Repeat.

TIP: For a vegetarian option, omit meat and replace with other fillings such as mung bean sprouts, red capsicum etc.

Frying the rolls:

In a heavy-bottom frypan, heat 1-2 tbsp sesame oil on medium heat. Fry the spring rolls on each side. This will make them crispy.

Stack on a plate and serve with the satay sauce.

Let us know if you made these in the comments

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