Tag Archives: samosas

Tandoori Spice Roasted Cauliflower and Chickpea Quiche

27 Nov

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

  • 1 tsp chilli powder
  • 1 1/2 tsp ground cardamom
  • 2 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1/4 whole nutmeg grated
  • 1 tsp whole cloves
  • 1 1/2 sticks cinnamon, broken
  • 1 Tbsp turmeric
  • 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

  • 350-400 g cauliflower florets
  • 200 g cooked chickpeas, rinsed & drained
  • 1 Tbsp tandoori spice mix (recipe above)
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1 pot (125 ml) goats or Greek yoghurt
  • 50 gr toasted almonds or cashews
  • a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp tandoori spice mix (see above)
  • 4 Tbsp (1/4 cup) olive oil
  • up to 120 ml (1/2 cup) cold water
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk ( I used oat milk)
  • salt & black pepper
  • a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

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Cape Malay Sweet Potato Samosas, Spiced Apple Chutney, Curried Mayonnaise

14 Mar

This recipe is inspired by a meal we had at Apprentice in Stellenbosch. Apprentice is a restaurant owned by the Institute of Culinary Arts. All the staff, kitchen and front of house, are students from the institute serving a six month placement.

The Head Chef Hylton is a former graduate from the institute and he trains and watches over the trainees. Two of the chefs in the Top Ten restaurants of South Africa are graduates of this scheme including the winner of the award for best chef 2011/2012 Peter Tempelhoff.

We went for lunch and ordered the Tapas plate, the Greek Salad and the Roasted Vegetable Wrap. Every dish was full of flavour and well executed. Hylton was very keen to inform us that the evening menu is far more “fine dining” so he bought us an example of that menu. The Beetroot Tart came with a dukkah spiced goat’s cheese and honeycomb crumble. Really lovely. The lunch menu is more casual but no less enjoyable. They also open in the morning with a very popular breakfast menu.

Part of the tapas plate was a delicious sweet potato samosa that I was very keen to recreate at home. They make their own Cape Malay curry powder which makes a real difference to the flavour. I managed to get the recipe for both the samosas and the curry powder so now I have always got some to add to any vegetable curry or chutney that I make. I recommend that you have a go at it too.

I used a double layer of filo pastry cut into 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The apple chutney is sweet and sticky like a spicy jam and I also made a curry mayonnaise (the yellow stripe) to go with it, made with the Cape Malay curry powder.

Sweet Potato Samosas with Apple Chutney & Curry Mayonnaise

Makes 12-15 depending size, vegetarian. Adapted from The Apprentice recipe

For the Cape Malay Curry Powder:

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp chilli powder
  • 1 tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 1 tbsp turmeric
  • 18 curry leaves (optional)

Roast the whole spices in a dry pan for a minute until fragrant. Grind to a fine powder then add the powdered spices and curry leaves if using. Store in an airtight container.

For the samosas:

Prep time: 45 mins Cooking Time: 15 mins

  • 1 large sweet potato (about 350 gr), peeled & cut into 1/2-1 cm cubes
  • 1 tsp Cape Malay curry powder (see above)
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • a pinch of dried chilli flakes
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  • 1/2 tsp palm sugar or brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cardamom pod, bashed
  • 1 tbsp olive oil
  • a handful of fresh coriander, chopped
  • 1 pack filo pastry sheets, defrosted
  • 1 egg & a splash milk, beaten, to stick samosas
  • olive oil for brushing

Preheat oven to 200 C and line a baking tray with baking paper.

Mix all of the ingredients apart from the fresh coriander together and spread out in one layer on the baking tray. Bake until soft about 10-15 minutes. Leave to cool. Remove bay leaf, cardamom pod and taste. Stir through the fresh coriander. Mash slightly to create a chunky mass.

Unroll the filo, remove two layers and cover the rest with a tea towel to stop it drying out. Cut the double layer into 9 or 10 cm strips.

Take a heaped teaspoon of the sweet potato mix and lay it in a triangle shape at the bottom of the strip on the right hand side. See the pictures above. Brush the edges with the egg wash then fold the left hand side of the pastry over the filling to create the triangle.

Brush around the edges with egg wash again and fold the whole triangle up along the long edge. Brush with egg wash again and fold the triangle over to the left. Keep folding until you have reached the top and run out of pastry.

Put the folded samosa on a lined baking tray, brush the top with olive oil and continue to make samosas until you run out of filling.

Bake at 200 C for 10-15 minutes until golden and crispy.

For the Spiced Apple Chutney:

Prep time: 10 mins Cooking time: 25 mins

  • 1 large apple, (200 gr) peeled, cored & chopped
  • 1/2 tsp salt
  • 1 medium tomato, chopped
  • 1/2 onion, chopped
  • 25 gr sultanas/raisins
  • 1/2 orange, zested & juiced
  • 50 gr brown (or raw) sugar
  • 1 tsp Cape Malay curry powder (see above)
  • 1 tsp minced ginger
  • 50 ml cider vinegar

Add all the ingredients except the apples to a large frying pan, bring to the boil then lower the heat and simmer for about 10 minutes until the onions are tender. Add in the apples and cook for another 20 minutes or the apples are soft and the mix has reduced and thickened and is sticky.

Blend it with a stick blender until jammy but still a bit chunky.

For the Curried Mayonnaise:

  • 2 tbsp Cape Malay curry powder (see above)
  • 2 tsp olive oil
  • a pinch of salt
  • 4 tbsp mayonnaise

In a bowl, mix together the curry powder and olive oil to a paste. Add the mayonnaise and mix vigorously until combined. If it splits add more mayo. Season with a pinch of salt & taste.

Serve the hot samosas with the apple chutney, some curry mayo and sprinkle with some more fresh coriander.

At the Institute of Culinary Arts they cultivate chefs who breathe inspiration and innovation into the culinary world. The hospitality industry is experiencing record growth and South Africa is leading the way. Food is being taken a lot more seriously and there is also a growing public interest in quality ingredients and local flavours and cuisines. The concept of giving young chefs the opportunity to learn and grow in a business enviromment is obviously a very succesful one. For more information visit their website here.

Pea and Potato Samosas with Plum Chutney

12 Oct

The wait is over. I have finally got around to taking step by step pictures of  The Washer Up making his samosas with spring roll wrappers. I have to say that he is not happy with his “old man hands” but I took the red hue down loads as well, it must be all that washing up…. Continue reading

Fabulous Cabbage Recipes

12 Oct
 
 

We walk past these cabbages every day and see them growing. I love the silveryness of their leaves in the sun. After the rain we have had they are definitely looking ready to me so I am finally accepting it is now Autumn and am going to cook with cabbage tonight…

 
 
 

 

Our Broccoli & Cabbage

 

Indian Spiced Cabbage & Potato Samosas Recipe 
 Makes about 8 samosas Vegetarian/Vegan

Indian Spiced Cabbage Samosas wih Fig Chutney

 For the Samosa Pastry

makes about 8/10 samosas

  •  225 gr plain flour (I use wholemeal, you can use white or a mixture of both)
  • 1 1/2 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tbsp olive oil or veg oil
  • 110 ml water (You may need a little more but start with this)
    1. Mix the flour, salt, cumin seeds & turmeric in a large bowl until combined.
    2. Add the oil & water, stir with a wooden spoon then use your hands to bring it together to form a ball of dough. (You may need to add a little more water if it’s too dry).
    3. Wrap the ball of dough in clingfilm and put it in the fridge while you make the filling.

    For the cabbage

  • 1/2 head cabbage cut in half & finely sliced
  • 1 tbsp olive oil
  • 1 1/2 tsp punch pooran*
  • 1 small fresh chilli chopped
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • a pinch of dried chilli flakes
  • 1 clove garlic chopped
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 1 tsp salt
  •  a squeeze of lemon/lime juice
  • a handful of fresh coriander chopped
  •  2 tbsp veg stock
  • some leftover cooked mashed potato or chopped cooked potato whatever you have.

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

  1. Heat the oil in a large frying pan or wok to a medium heat. Add the punch pooran, cooking until the seeds start to pop, then quickly add the rest of the spices, garlic & ginger cooking them for about a minute but do not burn them.
  2. Add in the cabbage and salt and stir to coat the cabbage in the oil & spices then add the veg stock to loosen it slightly and stir fry the cabbage until it is cooked how you like it. (I like it cooked but still a bit crunchy about 5 mins).
  3. Add a good squeeze of lemon juice & the chopped coriander and check for seasoning.

You can serve it like this as a side dish its delicious..

Indian Spiced Cabbage

4. Now add your cooked mashed potato or cooked chopped potatoes (As much as you like) and stir to combine well.

Cabbage & Potato Samosa Mix

5. Now take the dough out of the fridge, flour your board & rolling pin and start to need the dough for about a minute to make it stable.

6. Cut the ball of dough into quarters then into eights and roll out one of the pieces of dough to about 2 or 3 mm thick. Then trim it into a square about 10 or 12 cm.

10 - 12 cm Samosa Square

7. Now take a heaped tablespoon of the mix and put it on one half of the square, leave the edges clear

8. Now fold the empty side over the filling to make a triangle and press down the edges then seal them again with a fork.

9. Repeat with the rest of the pastry.

I baked mine in a preheated oven 210 degrees for about 10 – 12 mins. I brushed them with a little oil first & oiled the baking tray. You can deep fry them in hot oil for about 2 minutes on each side.

I served them with some of my fiery fig chutney (see recipe) but you can serve them with any chutney you have or a raita either way they’re great.

 I love potato, especially mashed potato, and I also love Indian food so this next idea is an Indian spiced version of Colcannon (An Irish dish with mashed potato & cabbage) or Bubble & Squeak, an English dish made with leftover potatoes & vegetables (usually Brussel sprouts or cabbage) which is made into patties and fried in a pan. Heaven….

Indian Spiced Bubble & Squeak with a Poached Egg

serves 2 vegetarian

Brunch Heaven
  • leftover Indian spiced cabbage (see above)
  • leftover mashed potato
  • 2 eggs
  • coriander or chives to garnish
  1. Mix the cold mash and cabbage together well

2. Press the mix into two chefs rings or cookie cutters to make patties ( Or just shape them by hand). Then heat some oil in a pan over a medium heat. Add the patties to the hot oil and cook them until well browned on both sides and hot in the middle

Bubble & Squeak

3. Meanwhile put a large pan of water on to boil with a squirt of vinegar. When it’s boiling turn off the heat, stir the water and carefully crack the two eggs into the water (Break them into the surface of the water). Put the lid on and leave them for 3 minutes.

Serve the poached egg on top of the Bubble & Squeak and garnish with chives or coriander. 

Enjoy!

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