Denis Delicious Salmon And Sweetcorn Samosas Food

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

DENI'S DELICIOUS SALMON AND SWEETCORN SAMOSAS

Steps:

• Sift flours and salt into a mixing bowl.
• Add ghee and rub in until mixture resembles fine breadcrumbs.
• Add warm water and mix to stiff but pliable dough.
• Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
• Divide into eight.
• Roll each piece out and cut out a 7” circle, using a bowl as a guide.
• Divide each circle into 2 semicircles.
• Separate with kitchen roll if not using immediately.
• Heat 3 tbsp of oil.
• Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
• Fry gently for 1 minute, then add the potatoes and sweet corn.
• Finally add the cooked salmon, and warm through.
• Allow the mixture to cool slightly,.
• To make the samosas.
• Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
• Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
• When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
• Serve immediately, or allow to cool.
• Re-heat in a hot oven (200C) for 15 minutes.
• Can be frozen; re-heat for 25 minutes from frozen.

SAMOSAS

Steps:

• In medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
• In large pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and, when cool enough to handle, finely dice.
• In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt. Mix with fork, mashing potatoes slightly to incorporate all ingredients.
• Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
• In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt.

FETA & SWEETCORN SAMOSAS

Steps:

• Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
• Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
• Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.