Month: October 2014

October 2, 2014 Breakfast, Fish Recipes, Potato Recipes, Seafood, Starters

Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

October 1, 2014 Chicken Recipes, Curries, Indian Recipes, Poutry, Snack Food, Starters

How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.

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How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.
Author: 
Recipe type: Indian Street Food
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Samosas are a traditional Indian snack. Filled with anything from curried potato to spicy meats, these treats are easy to make. This demonstration will show yo how to make the pastry and the chicken curry filling, and how to fold the samosa.
Ingredients
For the Pastry
  • 3 Cups all-purpose flour
  • 15ml Oil
  • Pinch of Salt
  • 200ml Water
For the Curry Chicken Filling
  • 500g Skinless, boneless chicken breast
  • 3 Tbs of your favorite curry powder
  • 25ml Lemon juice
  • Salt to taste
Instructions
  1. Place the flour and salt in a large mixing bowl. Pour in the water and oil and mix this until a dough comes together.
  2. Turn the dough out onto your work surface and knead this for 5 minutes until smooth and elastic. Wrap the dough in cling wrap and allow it to rest for 30 minutes.
  3. For the curry chicken filling, cut the onions into half rounds, and slice the chicken thinly across the grain.
  4. Place the chicken in a mixing bowl and pour in 60ml of oil. Mix this in until everything is coated.
  5. Pour in the curry powder and mix this in until everything is coated, then put this aside.
  6. Heat your wok or pan over medium high heat, add 30ml oil and fry the onions for 8 to 10 minutes until well browned and caramelized. Remove these from the pan.
  7. Add the chicken to the wok and stir-fry this for 4 minutes until well browned and cooked through.
  8. Return the onion to the pan and stir-fry for a further 60 seconds to combine. Pour in the lemon juice, add salt to taste and mix this in.
  9. Remove the wok from the heat and put this aside to cool.
  10. Unwrap the dough and roll it into a sausage. Cut the sausage into 4 pieces. Roll each pieces into a sausage and cut each of these into 3.
  11. Working with one piece ate a time roll these into strips of approximately 75mm or 3 inches wide by 300mm or 12 inches long. Trim the edges to to square it off.
  12. Place 2 tbs of the chicken curry on one end of the pastry. Fold the corner over the curry, then continue folding until the end of the strip.
  13. Wet the end of the pastry and fold it over to seal. Repeat this until all of the samosas are formed.
  14. Fill your pan or wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  15. Carefully lower a few samosas into the oil and fry these for 3 minutes per side until crisp and golden. Remove and drain on kitchen paper, then repeat until all the samosas are fried.
  16. Transfer the samosas to platters and serve immediately.

 

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