Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
We did a One Night in Bethlehem activity at our chapel prior to Christmas. We tried to serve all biblical or middle eastern foods . . . finger foods, foods that would make great nibbles for the New Year's Eve Buffet table.
I made this lovely feta dip, which was really delicious and tangy and so simple to make. It is basically just feta cheese, olive oil, thyme and lemon zest and juice blitzed until smooth in the food processor or blender. Very simple really.
It was absolutely wonderful! It was nice served with vegetables for dipping and crackers for spreading. You want something crisp to go with the smooth richeness of this dip. It went down a real treat.
*Creamy Feta Dip*
Makes about 2 cups
1 fat clove of garlic, peeled
the finely grated zest of two unwaxed lemons
To finish:
a drizzle of olive oil
a few thyme leaves
a drizzle of olive oil
a few thyme leaves
I also made these lovely little Lamb Kofta Meatballs. Spicy and just wonderful served with some pita breads and Tzatziki for dipping. You could fry them if you wanted to, but I just bake them in the oven because they brown nicely, evenly and as lamb is a rather fatty meat anyways it helps to cut down on some of that extra fat.
*Kofta Meatballs*
Makes about 20
Moist and spicy. Serve with some Tzatziki sauce for dipping. (Your own or purchased) Makes about 20
Note: These are also nice served hot and tucked into warm Pita Breads with some lettuce and sauce.
Happy New Year! Have fun and stay safe!
I did us some lovely Lamb Chops for our New Years Eve Supper last night. I simply rubbed them with a mixture of rosemary, thyme, garlic, sea salt, white pepper, olive oil and a bit of good balsamic vinegar that I mashed together with my mortar and pestle. I let them macerate for a good hour or more while these delicious potatoes were baking and then I quickly grilled them in a hot skillet with a bit of butter for about a minute and a half per side. They were done perfectly!
British Sandwich week is running this year from the 11th to the 17th May. To help celebrate the occasion and make the humble British sandwich just that but more special, The English Provender Co, has come up with a few lunchtime tips and tricks.
With a number of classic chutneys including Caramelized Red Onion, Ploughman's Plum, Sweet tomato & Chilli and Moroccan Spiced Chutney. the English Provender Co. has the perfect filling for the perfect British sandwich!
CHUTNEY PAIRINGS
Match up The English Provender Co's chutneys with the following suggestions to experience them all at their best:
- Caramelized Red onion - Cheddar cheese, ham and ciabatta
- Ploughman's Plum - Mature cheddar cheese and ciabatta
- Sweet Tomato & Chilli - Goat's cheese, beef and smoked ham
- Moroccan Spiced - Mild cheddar cheese and various cold meats, including roast chicken or lamb
- Apple, Pear & Fig - Blue Cheese and unsmoked ham
CONDIMENT PAIRINGS
And if chutney isn't your thing - The English Provender Co. has a selection of tasty condiments, which can be added for flavoursome meat pairings:
- Bramley Apple Sauce with Calvados - A delicious sauce made from the finest apples with a hint of apple brandy. The ultimate accompaniment for roast pork, sausages, duck or game.
- English Mint Sauce with Balsamic Vinegar - An aromatic sauce with freshly picked mint and the subtle flavour of balsamic vinegar. A natural choice for roast lamb.
- Grated Hot Horseradish - Add kick to your roast beef with this hot sauce. Alternatively add to crème fraiche for a hot and fiery dip. If you're partial to a Bloody Mary add some horseradish sauce for a bit of a kick!
- Redcurrant Sauce with Rosemary - A deliciously rich sauce with a touch of tasty rosemary. Pair with duck or lamb.
- Seafood Sauce with Sunblush Tomatoes - A tangy sauce to add flavour to fish, prawns or crab.
- Tartare Sauce - The perfect accompaniment for a wide range of fish dishes including salmon.
- Wild Cranberry Sauce - The classic and traditional choice for turkey.
*Grilled Apple, Bacon and Cheese Sarnie*
Make as many as you like or think you can eat
Printable Recipe
Ingredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!
two slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)
cooked back bacon
a strong farmhouse cheddar cheese, cut into slices
a granny smith apple, washed, cored and cut into thin slices
Honey Dijon mustard
softened butter for spreadin on the outsides
Take your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.
Heat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.
Note - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward!
Note: Instead of the Honey Dijon mustard why not try using one of the delicious English Provender Co's chutneys! The Apple Pear & Fig would be gorgeous!
*World's Best Bacon Sarnie*
Makes 1
Printable Recipe
I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!
4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)
Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.
Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!
And of course all of the chutneys would be perfect with the Traditional Ploughman's Lunch. Seriously and tradtionally scrummy! In particular I would recommend their Plum & Bramley Apple as the perfect pairing!
I am a big fan of The English Provender Co's products. (Love LOVE their lemon curd and ginger lemon curd!) To find out more about them and what is available do check out their home page here.
Follow them on Facebook.
Follow them on Twitter.
For the last fortnight over here in the UK , we've been celebrating all that is good about British Food in an annual event called British Food Fortnight! It is a time when we, as a nation, have been encouraged to buy and cook British produce and meat, poultry, fish, etc. Supermarkets all over the country have been promoting British Goods. Food Festivals have been held all over the nation. Schools have been celebrating and promoting it and there have even been contests where you can win big PRIZES, like £1000 in cold hard cash.
I like to think that I promote British Food and Cookery most of the time. After all, this is The English Kitchen. Each month I talk about which foods are in season here in the UK and I try to cook with those foods as much as possible. I try to use only free range British produced meats and poultry, and organic wherever possible, and I also use local produce whenever I can.
It only makes sense to source, support and use products that have been produced locally. Not only is it better for the environment, by lessening our carbon footprint, but I am a firm believer that strawberries only really taste good during Strawberry Season, and none are better than Kent Strawberries, eaten whilst the summer sun is still warm on them with straw still clinging to their leaves. A hard cold strawberry imported from another country at another time of the year just doesn't come close. And so it goes with most things.
Can anything taste any better than real British Asparagus picked in the spring right here in our own Country? How can any lamb but British lamb taste any better? Lamb that has gone right from the local farm, into the butchers and onto our plates. Does it make sense to bring it halfway around the world?
I know I am a bit late in getting the news out there. I mean . . . the event actually ends tomorrow, but then again . . . I like to think that it is British Food Fortnight here at Oak Cottage and in my English kitchen, every night of the year.
And so it goes . . .
If you're looking for a traditionally tasty, easy and economically typically British supper dish look no further. Welsh Rarebit it is. There is only one question that begs to be answered . . .
is it RAREbit . . . or is it RABbit???
I vote for the rabbit. (I used a rich and creamy Davidstow Cheddar for this, along with some tasty Poachers Ale . . . yum, yum good!!)
*Welsh Rarebit*
Serves 2 as a main course, or 4 as a starter
Printable Recipe
Moreishly cheesey and very, very tasty!
4 large thick slices of white sandwich bread
1 heaped tablespoon of finely chopped sage leaves
2 spring onions, finely chopped
6 ounces Mature cheddar cheese, grated
1 rounded teaspoon of mustard powder
4 TBS brown ale
1 large egg, beaten
few drops Tabasco sauce
pinch cayenne pepper
Pre-heat your grill to high. Place the bread onto a grill pan and toast under the heated grill on both sides, until crisp and golden brown.
Mix the cheese, sage, onion, mustard powder, ale, beaten egg and tabasco sauce together in a bowl, until very well mixed. Divide equally amongst the 4 slices of toast, spreading the mixture completely to the edges of each silce. Sprinkle each with a light dusting of cayenne pepper. Place under the heated grill again, grilling until the cheese is melted, and golden brown and bubbling. Serve immediately along with some salad on the side.
Source: flickr.com via Kate on Pinterest
Wahhh . . . gas works are still ongoing here at Casa de Rayner, and so once again no cooking going on. Sigh . . . sad but true. We did have a tasty fry up at a cafe this morning . . . but other than that we've only eaten fruit and cereal today. I think it will be toast and jam for tea, but that's always good and something we both like. After the fry up, something simple and non-fattening is in order!
I thought it would be fun to do a round up of my top of the pop's main dish recipes. These are the dishes that I cook again and again. I can see that comfort food plays a very big part . . . hmmm . . . I wonder what that says about me??? Sometimes it's nice to do a review of things . . . I think so at any rate. ☺
Beer Battered Fish & Chips
What can I say. I've always been a big fan of Fish & Chips. I think they taste better in the North West as compared to the ones we used to get in the South, and you can't go to the seaside without having them. Preferably eaten on the pier, looking out to sea and doused in salt and malt vinegar. Of course, making them at home is best of all.
Cottage Pie with Potato Cobbles
Cottage Pie is a real favourite with my meat and potatoes loving husband and he especially loved this version I made using extra lean beef mince . . . lots of onions, leeks and tasty carrots, swede and peas, all in a rich gravy and topped with lovely potato cobbles and cheese.
Sticky Bangers with Buttermilk and Chive Mash
There is nothing tastier or more beautiful than a good Butcher's pork Banger . . . and when you combine them with a sticky fruity glaze and some rich buttermilk and chive mashed spuds you have something that is very special indeed!
Macaroni Shepherd's Pie
Double the pleasure and comfort with your favourite lamb and veg filling topped with luciously rich macaroni and cheese. What more could anyone want! Different, easy and oh so tasty!
Perfectly Cooked Roast Beef
We have some of the best beef in the world here in the UK, and with my foolproof way to cook it, you are guarenteed to have a delicious roast beef dinner every single time. Tasty, tender and succulent. I like a standing rib roast best of all, but this method will work with any roasting cut. I guarantee!
Simple Pot Roasted Chicken
A deliciously moist pot roasted chicken served with plenty of veg and a tasty au jus. Heartily approved by my "Mr Darcy!" It may not look like much but it is really tender and moist. We like it with roasted potatoes, sprouts and mashed carrots and parsnips. Who doesn't love a tasty roast chicken and this, in my humble opinion, is one of the very best recipes ever!
Cod Fish Cakes and Tartar Sauce
Moist fish cakes, crisp on the outside and with no fillers, flavoured with fresh tarragon and served with a delicious homemade horseradish tartar sauce. This is one of our all time favourites, and so much tastier than those frozen fish cakes you buy in the shops.
Lancashire Hot Pot
British Tradition at it's very best. This is the good, old fashioned, stodge which never fails to please. Simple flavours, beautifully put together. This is what the UK is all about.
Not Your Mama's Spag Bol
Spaghetti Bolognese is one of the UK's most beloved dishes and makes weekly appearances in a lot of homes over here. My husband hates pasta . . . he's very old fashioned in that way, having been brought up during the war. Pasta is foreign food to him and he really prefers traditional dishes. He does like this though . . . as long as I spoon it over mash. I think everyone over here has their own "secret" recipe for Spag Bol. This is mine. It's a cross between Spag Bol and Chili, and quite, quite delicious if I don't say so myself!!
Chicken Curry with Rice
You just can't beat a good curry and I do believe that curry has overtaken just about every dish as Britain's favourite dish, even Roast Beef. (Although I do have to say we do love our Roast Dinners with a passion!) I'm a bit of a wimp when it comes to curry . . . preferring mine a bit on the milder side, but loving it all the same. Chicken or lamb . . . fish or vegetable. Curry is one of our favourites. This is a lovely low fat one with a beautiful addition of spinach for added colour, texture and flavour. (We like Green Thai Curry as well!
Pssstt!! We also love a really good Lamb Curry as well. This particular recipe is very good indeed.
I just noticed something is glaringly absent here . . . a Tasty Fish Pie. Time to remedy that. Look for one soon!!!
On Monday I'll post my round up of my top ten favourite British Puds! (Am hoping I have gas for the weekend!)
In The Cottage today, Tex Mex Taters . . . cooked in the microwave and with the aid of an electric skillet!
One thing which I really fell in love with when I was living in the UK was Indian Food. I had of course experienced curry prior to moving over to England. As a young army wife living on a British Army base in Southern Alberta, I had been introduced to it by some British friends. It was love at first bite.
Then when we were living in Fredericton, New Brunswick a number of years later we were introduced to Vegetable Samosas at the Fredericton Farmer's Market which was held every Saturday. I fell in love with those also!
My oldest son and I both loved them and I used to make Samosa deliveries to him after he had grown up and left home and was living in an apartment in downtown Fredericton. Good times!
When I moved to the UK I belonged to an International Women's group in Chester. One of the ladies was Asian and used to make the nicest Indian appetizers. Samosas, pakoras, onion bhaji, etc. They were all fabulous.
A friend of mine, Joy, also made the most beautiful beef/lamb samosas. I enjoyed them at her house many times. You can find her recipe here. We met on Food.com when it was known as Recipezaar and actually spend loads of time in person as well. We share lots of happy memories of time spend together and good food eaten.
My favorite samosas are vegetable ones. I could gobble up a whole plate of them. The recipe I am sharing with you today is a mixture of two recipes. The filling comes from a cookery book entitled World of the East Vegetarian Cooking by Madhur Jaffrey.
The method of putting them together has been adapted from a samosa recipe on BBC Food by Anjum Anand from her book Indian Food Made Easy.
There is nothing out of the ordinary except perhaps for the phyllo dough. This is readily available these days in most grocery stores.
For the filling:
- 4 medium potatoes, boiled, unpeeled and cooled
- 4 TBS vegetable oil
- 1 medium onion, peeled and minced
- 1 cup (152g) frozen peas
- 1 TBS peeled and grated fresh gingerroot
- 3 TBS minced fresh parsley (or coriander/cilantro)
- 1 1/2 tsp salt
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin seeds
- 2 TBS lemon juice
- 4 TBS vegetable oil
You will also need:
- 1 packet of ready made phyllo pastry
- 5 TBS melted butter
I like to use fresh coriander/cilantro, but I know a lot of people don't like the taste of it. You can use fresh flat leaf parsley in its place. You will want to toast the spices before you make the filling. This really brings out their flavors.
This is very easily done in a dry skillet. Just pop them into the skillet and cook, stirring, until they become quite fragrant without burning. Set aside to cool.
I really love the simplicity of these ingredients. There is nothing too extraordinary required, but the flavors and textures when put together are fabulous!
HOW TO MAKE VEGETABLE SAMOSAS
These only look complicated. The hardest part is probably folding them up in the pastry. Just follow the instructions and they go together very easily. Once you get the first one done, the rest are simple. Baked and not fried. Quite often I will make the filling a day ahead of time and keep it covered in the refrigerator until I am ready to fill and bake them.
To make the filling, peel the potatoes and dice them into a 1/4 inch dice. Pop into a bowl and set aside.
Heat a small skillet over medium heat. Add the ground coriander, garam masala, and ground cumin. Cook, stirring until the mixture becomes very fragrant. Set aside and leave to cool.
Heat the oil in a medium skillet over medium heat. Add the onions. Cook, stirring frequently until it turns light brown in color. Add the peas and the ginger, along with 3 TBS water and the parsley. Cover, lower the heat and cook for several minutes until the peas are cooked through.
Add the diced potatoes, salt, and the toasted spices, along with the lemon juice. Cook over low heat for 3 to 4 minutes, stirring frequently. Taste and adjust seasoning adding more salt if needed. Take off heat and leave to cool completely.
Unroll the phyllo pastry. Cover with some plastic wrap and a damp tea towel. Peel off one piece, keeping the remainder covered. Lay out onto a flat clean surface and brush with melted butter.
Fold one third of the pastry lengthwise towards the middle. Brush with butter again, and fold in one third from the other side. to make a long strip that is triple layered.
Place one heaped spoonful of the filling mixture at one end of the strip, leaving a 1 inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
Brush the outer surface with additional butter. Place onto a large baking sheet, which you have greased with butter. Lightly cover while you make the rest of the samosas.
Preheat the oven to 400*F/200*C/ gas mark 6.
Bake the tray of samosas in the center of the preheated oven for 30 to 35 minutes, until crisp and golden brown. Serve hot with your favorite Indian condiments. I like chutney with mine!
These really are one of my most favorite things. I could eat a whole plate of these and nothing else and be quite happy. You can sprinkle seeds on them prior to baking if you like. Sesame, poppy or nigella seeds are quite popular.
I love mango chutney with mine, but any jarred chutney works well. I recently purchased a variety of chutney's from Blighty's, which is an online British Food supplier, but if you are keen to make your own, I found some really tasty looking samosa dip recipes here.
If you are as fond of East Indian Flavors as I am, you might also enjoy the following recipes:
COCONUT CHICKEN CURRY - This chicken curry is fabulously fruit and rich, without being overpowering. It is actually a great dish to make when you are first introducing someone to Indian flavors. Its quite simply delicious! Lovely with steamed rice and some naan bread.
LAMB ROGAN JOSH - Lamb lends itself beautifully to curry dishes. This dish starts with a homemade curry paste and is very easy to make. It has a bit of a kick, but not overly so. It smells amazing when it is cooking. It is moderately spiced. The lamb gets melt in the mouth tender. Delicious with pilau rice and crisp poppadoms for scooping up all of that lush sauce.
Vegetable Samosas
Yield: 24 samosas
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M
The filling for these delicious samosas has been adapted from a Madhur Jaffrey recipe in her book, World of the East Vegetarian Cooking. Madhur Jaffrey is the Queen of Indian cookery!
Ingredients
For the filling:
- 4 medium potatoes, boiled, unpeeled and cooled
- 4 TBS vegetable oil
- 1 medium onion, peeled and minced
- 1 cup (152g) frozen peas
- 1 TBS peeled and grated fresh gingerroot
- 3 TBS minced fresh parsley (or coriander/cilantro)
- 1 1/2 tsp salt
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin seeds
- 2 TBS lemon juice
- 4 TBS vegetable oil
You will also need:
- 1 packet of ready made phyllo pastry
- 5 TBS melted butter
Instructions
- To make the filling, peel the potatoes and dice them into a 1/4 inch dice. Pop into a bowl and set aside.
- Heat a small skillet over medium heat. Add the ground coriander, garam masala, and ground cumin. Cook, stirring until the mixture becomes very fragrant. Set aside and leave to cool.
- Heat the oil in a medium skillet over medium heat. Add the onions. Cook, stirring frequently until it turns light brown in color. Add the peas and the ginger, along with 3 TBS water and the parsley. Cover, lower the heat and cook for several minutes until the peas are cooked through.
- Add the diced potatoes, salt, and the toasted spices, along with the lemon juice. Cook over low heat for 3 to 4 minutes, stirring frequently. Taste and adjust seasoning adding more salt if needed. Take off heat and leave to cool completely.
- Unroll the phyllo pastry. Cover with some plastic wrap and a damp tea towel. Peel off one piece, keeping the remainder covered. Lay out onto a flat clean surface and brush with melted butter.
- Fold one third of the pastry lengthwise towards the middle. Brush with butter again, and fold in one third from the other side. to make a long strip that is triple layered.
- Place one heaped spoonful of the filling mixture at one end of the strip, leaving a 1 inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
- Brush the outer surface with additional butter. Place onto a large baking sheet, which you have greased with butter. Lightly cover while you make the rest of the samosas.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Bake the tray of samosas in the center of the preheated oven for 30 to 35 minutes, until crisp and golden brown.
- Serve hot with your favorite Indian condiments.
Notes
These can be frozen (unbaked), so long as you have used fresh phyllo pastry. Just freeze on a baking tray until frozen solid and then pop into an airtight container. They will keep for up to six months. When you are ready to cook them, no need to thaw. Brush with more butter and bake until golden brown and heated all the way through.
Thanks so much for visiting! Do come again!
I don't know about you, but I am right in love with the Joseph Joseph line of cooking and baking utensil products. They are always such fun and in such brilliant colours! I could spend hours looking at all of the line which is available at our local Garden centre, and often do to Todd's chagrin, but then . . . I don't complain when he spends hours looking at man stuff . . . ok . . . so maybe I do a little bit . . .
I have a huge wish list of wants from Joseph Joseph so when I was recently contacted by Find Me A Gift and asked would I like to try out their new 4 piece baking set, I jumped at the chance! It was like all of my Christmas's Birthdays, Anniversaries had come at once! Lucky moi!
Included in the set are a very uniquely elevated pastry brush and spatula, which have weighted handles and really cool integrated tool rests, which help to keep the mess up off the table.
There is also an unusually shaped one hour baking timer, in bright pink, which I found really easy to use.
The thing I loved the most though, is this fabulous rolling pin. Made of beech it is adjustable, with three sets of removable discs which allow you to roll out your pastries, biscuits and other doughs to three different heights, with the measurements showing in both inches and millimeters!
This allows you to roll things out to an exactness which removes any guesswork! I found the discs really easy to change as they are quite simply held in place with a kind of screw thingie. As easy to use as nuts and bolts!
There are other measurements printed on the actual rolling pin as well, which easily help you to measure out whatever it is you are rolling, eg 12" round, 15" rectangle, etc. These are also in both measurements. I love this rolling pin . . . I absolutely love it.
Of course I could not wait to put it all to good use.
I just adore Samosas. When my oldest son was at Uni, I often would stop at the local market on a Saturday morning and pick up some samosas for us to share. He loves them too. I would ring the doorbell to his flat and when he answered the intercom, I would reply . . . "Speedy Samosa Delivery!" He never failed to let me in. Samosas are Indian snack food/appetisers . . . kind of like little curry turnovers. You can get veggie ones, or lamb ones. (My friend Joy makes fabulous lamb ones!) Most usually they are fried. Beautifully spiced and flavoured.
It isn't much of a stretch really to incorporate those flavours into a tasty pie. I had some leftover roasted chicken that needed using up and I thought a chicken pie would be nice . . . and then I thought, why not a Samosa pie. Win/win!
The crust is just lightly spiced with a bit of cumin and uses butter, so it's rich and beautifully coloured. Sturdy enough to stand up to the hearty filling, and yet flake, flake, flaky!
The filling contains the most usual samosa fillings . . . tender pieces of potato and onion, garlic, some cooked carrot, baby peas . . . cooked chicken . . .
Beautifully flavoured with a tasty mix of aromatics and spice . . . coriander, ginger, fennel, cumin, mustard, fenugreek, tumeric (for colour) and cayenne for some heat, this tasty pie pleases on many levels, both sight, smell and taste . . . and with picnic season having arrived it would make a great pie to take on a picnic. I served it simply . . . with some salad and mango chutney on the side. Deeeeeeeee-licious!
*Chicken Samosa Pie*
Serves 8
Your favourite Indian snack in a dinner pie! Couldn't be easier or tastier!Serves 8
2 large potatoes, peeled and diced (2 large)
1 large carrot, peeled and diced
1 TBS vegetable oil
2 cups of chopped cooked chicken
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground tumeric
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
1/4 tsp cayenne pepper
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and minced
1 TBS grated fresh ginger root
1 cup frozen peas
1/2 tsp salt
2 TBS chopped fresh coriander leaves
2 TBS fresh lemon juice
For the pastry:
For the pastry:
250g of plain flour (2 1/2 cups)
1 1/2 tsp cumin seeds
1/2 tsp salt
150g cold butter, cubed (2/3 cup)
160ml of milk (2/3 cup)
1 egg beaten, to glaze the pie with
First
make the pastry. Sift the flour into a bowl. Whisk in the salt and
cumin seed. Drop in the butter. Rub it in with a pastry blender or
your finger tips until it resembles fine bread crumbs. Add the milk
and stir with a fork to form a dough. Divide in two and shape each into
a round flat disc. Wrap in plastic cling film and chill while you are
making the filling.
Place the potato and carrot into a
pot of lightly salted water. Bring to the boil and cook until tender,
about 10 minutes. Drain and place in a large bowl. Heat the oil over
medium heat. Add the chopped onion. Saute to soften. Add the seeds
and stir fry until very fragrant. Tip in the salt, cayenne pepper,
garlic and ginger root. Cook and stir for about a minute. Add the
cooked chicken, frozen peas, coriander leaf, and lemon juice. Taste
and adjust seasoning as desired. Allow to cool completely.
Preheat the oven to 200*C/400*F/ gas mark 6.
Roll
out one disc of the pastry to a 1/8 inch thickness round, large enough
to line a 9 inch pie dish, with some overhang. Spoon the cooled chicken
filling into the crust. Roll out the other disc of pastry to 1/8 inch
thickness, making it large enough to cover the filling with some
overhang. Brush some beaten egg on the edges of the bottom overhang
and top with the other round of pastry to cover. Press the edges
closed. Trim off with a sharp knife and flute the edge decoratively.
Brush the top of the pie all over with some beaten egg. Cut some vents
in for steam. Bake on the bottom rack of the preheated oven for 50 to
60 minutes, until golden brown and tasty!
Cut into wedges to serve. Mango chutney is a good go-with!This delightful Joseph Joseph Baking Set usually retails for up to £40 at most shops but you can get it right now on Find Me A Gift for the low price of only "29.99!" That's a real steal!
Many thanks to Find Me A Gift and the lovely Emma for sending this to me! (Psst! With Father's Day coming up soon you should really check out the Find Me A Gift site. They have ooodles of nice things to choose from on there to suit every price range. They even have a really cool gift finger personal shopper page, which you can find here!)
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