BBQ - PORK ROLLS / TRIO OF RAITA

*ONION RAITA*
4 ONIONS , THINLY SLICED
1 TBSP SUGAR
1 CUP YOGURT
JUICE OF 1/2 LEMON
1 TSP FENNEL SEEDS, DRY ROASTED AND CRUSHED
1/4 TSP FINELY CHOPPED CHILI
4 TBSP CHOPPED FRESH MINT
SALT AND FRESHLY GROUND BLACK PEPPER

PLACE ONIONS IN A BOWL, SPRINKEL SUGAR OVER THEM, SET ASIDE TO DRAIN FOR ABOUT 1 HOUR.
SQUEEZE OUT ANY EXCESS LIQUID.
MIX THE ONIONS WITH THE REST OF THE INGREDIENTS IN A BOWL AND CHILL AT LEAST 1 HOUR BEFORE SERVING.

*TOMATO RAITA*
1 1/2 CUP PLUM TOMATOES, PEELED, SEEDED AND DICED
1 BUNCH OF SCALLIONS, CHOPPED
1CUP YOGURT
STRAINED JUICE OF 2 LIMES
A FEW GRATINGS OF LIME PEEL
1 SMALL (!) CHILLI, CHOPPED
1 TSP CUMIN SEEDS, DRY ROASTED AND CRUSHED
4 TBSP CHOPPED CILANTRO
SALT AND FRESH GROUND BLACK PEPPER

MIX ALL THE INGREDIENTS TOGETHER IN A BOWL. CHILL FOR AT LEAST 1 HOUR.

*CUCUMBER RAITA*
1 SMALL ENGLISH CUCUMBER
1 TSP. SALT
1/2 CUP PLAIN YOGURT
1/4 TSP. GROUND CUMIN / 1/4 TSP. GROUND CORIANDER
1/4 TSP SUGAR
QUARTER AND THINLY SLICE THE CUCUMBER, PUT IN A STRAINER AND SPRINKLE WITH THE SALT. LET IT DRAIN AND
SQUEEZE OUT THE WATER. COMBINDE WITH THE REST OF THE INGREDIENTS.
BBQ PORKROLLS:
4 SPRINGROLL WRAPPERS
1/2 CUP THAI BASIL LEAVES
4 SCALLIONS, GRILLED
4 BIG PIECES OF BUTTER LETTUCE
1/2 # BARBECUED PORK, SHREDDED
1/2 PAPAYA, SLICED LENGTHWISE INTO 8 PIECES
1/4 " RICE NOODELS, BLANCHED

METHOD:
SPREAD OUT THE RICE WRAPPERS. COVER WITH BLANCHED BUTTER LETTUCE. PLACE A LINE ON TOP OF THE
LETTUCE WITH THAI BASIL. TOP WITH RICE NOODELS. LAY ONE SCALLION LENGTHWISE ON NOODELS AND
TOP WITH PORK AND PAPAYA.
FOLD THE BOTTOM EDGE OF THE WRAPPER UP OVER FILLING. HOLDING THE BOTTOM EDGE IN PLACE,
FOLD EACH OF THE SIDES IN TO CLOSE OFF THE ENDS OF THE ROLL, THEN FINISH ROLLING TOWARDS
THE TOP UNTIL EVERYTHIN IS COMPLETELY CLOSED.

Thorsten Leighty Chef de Cuisine for Twist, the fine dining restaurant housed at the newly opened Renaissance Hollywood Hotel at Hollywood & Highland. Leighty comes to Twist from Patina, where, as Sous Chef, he mastered the art of combining French cooking techniques with the “melting pot” cuisine of Los Angeles. For reservations at Twist, call (323) 491-1000.

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