All posts tagged: snack

Turmeric Glazed Pulled Lamb Samosas & Green Chutney

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Styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) Say goodbye to deep fried soggy samosas this Diwali! My lamb samosas are baked instead of deep fried and are made using filo pastry, creating a perfectly light, crispy case for the juicy, slow cooked lamb shoulder inside. An egg wash mixed with turmeric is a great way to achieve a fantastic bright yellow finish to these samosas, as well as making the pastry extra crispy when you tuck in. Green chutney is the perfect dip – crammed with fresh herbs, chillies and zingy lime! (Makes 12 samosas) 400g lamb shoulder, diced 5 tbsp yoghurt 3 shallots, peeled 3 garlic cloves, peeled  3 inch piece of ginger, peeled  2 tsp cumin seeds 1 tsp turmeric 1 tsp garam masala ½ tsp red chilli powder 3 tbsp groundnut oil 1 lamb stock cube 1 large onion, peeled and really thinly sliced 1 small bunch of coriander, finely chopped 12 sheets of filo pastry 3 tbsp oil, for brushing 1 large egg 1 tsp …

Leek bhajis

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For me, onion bhajis are one of the things I get most excited about when I go for an Indian meal. Their like a little explosion of everything I love about Indian food- the staples of a great curry paste (onion, ginger and chilli), carefully selected and delicate spices, and plenty of fresh coriander. In India, bhajis are more commonly known as pakora (fritters), and don’t exclusively contain onion. Some have potatoes, spinach, peas, chicken, or anything you fancy. The Onion bhajis that we know and love in this country have a distinctive taste and smell from ajwan and nigella seeds, and can range from big boulders served in chip shops to tiny delicate nests. In any case, When done properly they have a crisp fried onion shell and perfectly cooked batter and soft onions in the centre. I recently had the opportunity to learn how to make Spinach and Onion Pakoras with head chef Rakesh at Cinnamon Kitchen. His trick was to combine the chopped onions and spinach with spices and salt before leaving it …

green coriander chutney

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I’m working on some lovely Indian dishes in my little old kitchen at the moment and here’s a little taster of things to come. A punchy, green chutney full of chilli, curry leaf, lemon and herbs! It’s perfect with poppadoms, naan bread, drizzled over BBQ meat or kebabs or stirred into soup or dhal! Serves 4 1 big handful of coriander 1 sprig of curry leaves 1 garlic clove 2 green finger chillies 1 sprig of mint mint the juice from ½ a lemon a glug of groundnut oil a pinch of salt a pinch of sugar Roughly chop the herbs, chillies and the garlic and blend everything in a mini food processor to a puree. Taste and add more seasoning if required. Done.

Beth’s Swansea Scotch Eggs

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My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe. They’ve been called ‘yummo’ by John Torode, ‘delightful’ by Thomasina Miers and ‘banging’ by my very honest flatmates/ food guinea pigs. But behold… they have transformed again, into Scotch Eggs, with a hidden runny yolk inside! Beth’s Swansea Scotch Eggs Makes 5 large scotch eggs 7 medium eggs 1 leek 5 sage leaves a small bunch of parsley a small bunch of thyme 400g black pudding chubb 1½ tsp English mustard 200g extra mature cheese, grated ½ loaf of white bread (nothing fancy) Salt and pepper 4 heaped tbsp flour oil, for deep frying Take two eggs, separate and keep the yolks and whites together. Add the yolks to a mixing bowl, and the whites to a deep baking dish for dredging later. Cut the leek lengthways three times then very finely slice. Add to …