Chicken And Spinach Samosas Tylers Ultimate Food

ULTIMATE SAMOSAS (CHICKEN AND SPINACH) - TYLER FLORENCE

Steps:

• Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
• In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate.
• Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.).
• Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.

MEDITERRANEAN CHICKEN SAMOSAS WITH APPLE CUMIN CHUTNEY

Steps:

• For the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes. Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes. Add the gari, sugar, cumin, and salt and pepper to taste. Once completely softened, it only takes a couple minutes, puree everything in a food processor. Set aside to cool. Once the mixture is cooled, add equal parts yogurt and puree again. The chutney can be refrigerated for up to 4 days.
• For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes. The chicken will render liquid as will the onions. Once browned and fully cooked through, season with salt and pepper. Set aside to cool. Then, add the Asiago and sage. Set aside. Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips. Using a pastry brush, place egg wash on the top half of the strip. Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash). Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita. Apply egg wash if needed to seal the edges once you are done folding the wrapper. Heat a deep pot with oil to 350 degrees F. Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes. Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet. Serve the apple cumin chutney on the side with the samosas.

KEEMA SAMOSAS (CHICKEN SAMOSAS)

Steps:

• Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
• Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.
• Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that's the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.

SPINACH SAMOSAS WITH INDIAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper.
• Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil - don't worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp.
• To make the salad, toss all the ingredients together and serve alongside.

CHICKEN AND SPINACH SAMOSAS (TYLER'S ULTIMATE)

Steps:

• Begin by preparing the dough. In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs. Add water and mix with both hands until fully combined and mixture holds as a ball. Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth. Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling. Set a large, heavy-based pot over medium-high heat and add vegetable oil. Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture. Add ground chicken and saute until slightly coloured. Add onion, garlic, and ginger and sweat. Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together. Season with salt and pepper. Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process. Return to the dough and divide it up into 4 equal parts. Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs. Cut in half down the middle to form two half-circles. Working with one half at a time, rub a little water around the edges using your finger. Form a cone by folding along the straight edge overlapping the seam. Gently pinch at the fold to secure. Holding the cone in your hand fill with 2 tablespoons of filling. Seal the top by bringing the edges together and crimping with your fingers or a fork. Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish). Heat vegetable oil to 360 degrees F in a large heavy-based pot. Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels. Season with salt