Posted on January 16, 2016 by cookwithkathy
1 large potato, about 9 oz, diced
1 tbsp peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp coconut milk
1 tsp hot curry paste
3 oz peas
juice of 1/2 lime
25 samosa wrappers or 4 x 2-inch strips of filo pastry
oil, for brushing
salt and ground black pepper
- Preheat the oven to 425°F.
- Bring a small pan of water to the boil, add the diced potato, cover and cook for 10-15 minutes, until tender. Drain and set aside.
- Meanwhile, heat the groundnut oil in a wok or large frying pan. Add the shallots and cook over a medium heat, stirring occasionally, for 3 to 4 minutes.
- Add the chopped garlic to the wok and cook for a further 2 to 3 minutes until the shallots are soft and golden.
- Add the drained diced potato, the coconut milk, curry paste, peas and lime juice to the wok.
- Mash the mixture coarsely with a wooden spoon. Season to taste with salt and pepper and cook over a low heat for 2 to 3 minutes. Remove the pan from the heat and set aside until the mixture has cooled a little.
- Lay a samosa wrapper or filo strip flat on the work surface. Brush with a little oil, then place a generous teaspoonful of the mixture in the middle of one end. Turn one corner diagonally over the filling to meet the long edge.
- Continue folding over the filling, keeping the triangular shape as you work down the strip. Brush with a little more oil if necessary and place on a baking sheet. Prepare all the other samosas in the same way.
- Bake the samosas for 15 minutes, or until the pastry is golden and crisp. Leave them to cool for a few minutes before serving.
Makes 25 samosas.
Source: Vegan Cooking
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Posted on December 24, 2015 by cookwithkathy
1-1/2 cups plain flour
5 tbsp butter
3 tbsp caster sugar
1 egg white
2 tbsp orange juice
8 oz coloured fruit sweets
- Preheat the oven to 350ºF. Line 2 baking sheets with non-stick baking paper.
- Sift the flour into a mixing bowl. Cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, egg white and enough orange juice to form a soft dough. Knead on a lightly floured surface until smooth.
- Roll out thinly and stamp out as many shapes as possible using a Christmas tree cutter. Transfer the shapes to the lined baking sheets well spaced apart. Knead the trimmings together. Using a 1/2-inch round cutter or the end of a meringue piping nozzle, stamp out and remove 6 rounds from each tree shape.
- Cut each sweet into 3 and place a piece in each hole. Make a small hole at the top of each tree t thread through the ribbon.
- Bake in the oven for 15 to 20 minutes, until the biscuits are slight gold in colour and the sweets have melted and fill the holes. Cool on the baking sheet.
- Repeat until you have used up the remaining biscuit dough and sweets.
- Thread short lengths of ribbon through the holes so that you can hang up the biscuits.
Source: Sweet and Savoury Biscuits
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Posted on May 19, 2015 by cookwithkathy
1/2 lb ground lamb
1 tbsp minced garlic
1/3 cup finely shredded onion
1 tbsp curry
3 tbsp all-purpose flour
6 pieces large spring roll wrappers
1/4 tsp salt
1 tsp light soy sauce
dash ground white pepper
1 tsp lemon juice
1 tsp cooking wine
Paste for Sealing
1 tbsp all-purpose flour
2/3 tbsp water
- Cut spring roll wrappers into 2-inch wide long strips
- Mix lamb with marinade ingredients. Set aside for 20 minutes.
- Saute onion, garlic and curry powder with 3 tbsp oil. Add lamb and stir-fry until almost done. Add flour and toss to combine. Remove to cool when the mixture is almost dried.
- Wrap each strip of wrapper with a portion of the filling made in Step 3. Form into triangles and seal the ends with paste.
- Deep-fry in nearly boiling oil until golden, turning the triangles with chopsticks continually. Remove and drain on paper towel. Serve warm or at room temperature.
Makes 24 triangles.
Source: Chinese Snacks and Desserts
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Posted on March 24, 2015 by cookwithkathy
90 g skinless boneless chicken breast
2 pieces black mushroom, soak in water until soft
2 pieces black wood ear fungus, soak in water until soft
30 g mung bean vermicelli, soaked in water and then cut into sections
800 ml water
1 tsp minced ginger
1 tbsp oil
1/8 tsp sesame oil
salt and pepper to taste
3 tbsp oyster sauce
1½ tsp light soy sauce
1 tsp dark soy sauce
salt and pepper
3 tbsp water chestnut starch
4 tbsp water
- Cook chicken in boiling water until done. Shred the meat finely and set aside.
- Cut mushroom and wood ear fungus into thin strips.
- Mix the seasoning ingredients and the thickening ingredients in separate bowls.
- Heat oil in a wok. Saute the ginger until fragrant. Add mushroom and chicken. Toss briefly. Add water and bring to a boil. Simmer over low heat for 8 to 10 minutes. Add wood ear fungus and seasoning. Cook for 1 to 2 minutes.
- Add thickening and simmer until the broth thickens. Add mung bean vermicelli and sesame oil. Season with salt and pepper to taste. When the soup reboils, turn off heat and serve hot.
Source: Hong Kong magazine
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Posted on February 12, 2015 by cookwithkathy
2 thick-skinned medium oranges, halved
1¼ cups sugar
1 cup water
4 oz semisweet chocolate, chopped
- Squeeze juice from orange halves. Discard pieces of orange and membranes, but do not remove pith.
- Cut each orange skin into 10 strips, 1/2-inch thick.
- Place peel in a medium saucepan, cover with cold water and bring to boil. Repeat procedure 4 times, cooking the last time until peel is translucent. Drain well.
- Combine sugar and water in a medium saucepan and cook over low heat until sugar has dissolved. Increase heat to medium—high. Continue cooking for 1 minute. Add orange strips and cook until syrup is reduced, stirring occasionally. Reduce heat if liquid begins to cook away. Place in a single layer and dry orange strips on a wire rack set over a baking sheet for 24 hours.
- Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Dip half of each orange strip in chocolate. Cool on waxed paper. Let set at room temperature. Store in a covered container in refrigerator up to 2 weeks.
Makes 80 pieces.
Source: Chocolate and Petits Fours
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