I have been promising to post this really special steamed nori roll for a few weeks now. This dish was one of the many gorgeous offerings at the Melbourne restaurant, Madam Fang when it still existed. I don't go out to dinner much these days and I haven't even looked down that lane where it used to be, so I like to pretend its still there.  In my mind I walk in and have it all again: steamed seafood nori rolls to start, silky bantam poached in coconut stock for main and glutinous black rice for dessert. How lucky are we that Beh Kim Un from Madam Fang published this recipe in the Sunday Age, an eternity ago, and my wife cut it out and filed it away. So thank-you to Kim, I am grateful to you.Cook these as a starter for your next dinner party, they are easy to prepare beforehand. Just pull them out of the fridge and let the Thermomix do the cooking while you enjoy the company of your friends. Prepare the cashew cucumber dipping sauce first for the most efficient use of the Thermomix and your precious time.  Cashew Cucumber Sauce
Ingredients50g roasted unsalted cashews
1/4 onion3 coriander roots100g palm sugar broken into walnut sized pieces or brown sugar60g cucumber chopped into 4cm pieces60g lemon juice50g fish sauce
MethodAdd cashews to the Thermomix bowl, lock the lid and pulse on turbo two or three times until the cashews are roughly chopped. Put these cashews aside in a small serving bowl.Add onion, coriander roots and palm sugar into the Thermomix bowlPulverise on...