Pork Chops, Vietnames Rolls, Greek Salad

Today was a typical summer's dinner with some standards and some experiments. First the standard was a Greek Salad with Australian fetta, chilli olives, fresh cucumber, fresh garden tomatoes a little garlic oil and vinegar.

Vietnames wrappers were packed with sliced cucumber and almost dried fried in contrast to deep frying featured elsewhere on this blog. The experiment also tried double wrapping and less liquid - but the end result was not as good as the original which was much more "chewy". The rolls are wrapped in lettuce and other herbs and for those who like it some fresh chilli sauce. The chilli sauce was another experiment being done in the blender rather than pounded in the mortar a pestle. Again this was not as good as the original - probably because the seeds tend to stay whole.



The other dishes were barbecued pork chops without any marinade or coating and unadorned pieces of water melon.