Tuesday, November 1, 2011
Spiced potato cake with mint raita
Ingredients:
Ingredients
1.3kg medium potatoes , peeled and halved
125g butter
1 tbsp cumin seeds
2 tsp fennel seeds
1 tsp nigella seeds (onion seeds)
2 thumb-size pieces of fresh ginger , peeled and finely shredded
2 onions , halved and thinly sliced
1 heaped tsp ground turmeric
1 heaped tsp ground coriander
1 heaped tsp ground coriander
4-5 fresh green chilli , deseeded and sliced
2 x 15g packs fresh coriander
200g frozen peas
juice of 1 large lime
200g filo pastry
200g pack baby spinach
500g Greek yogurt
4 tbsp coconut cream
2 tbsp mint sauce
Method:
1.Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.
2. Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.
3. Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.
4. Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin - build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.
5. Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.
6. To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.
Filo pastry
Some brands of filo pastry can be quite heavily dusted with flour, which makes it quite dry when baked. It's simple to avoid this - just brush it off with a soft bristle pastry brush before buttering.
Per serving
611 kcalories, protein 17g, carbohydrate 70g, fat 31 g, saturated fat 19g, fibre 6g, sugar 10g, salt 1.5 g
Ingredients
1.3kg medium potatoes , peeled and halved
125g butter
1 tbsp cumin seeds
2 tsp fennel seeds
1 tsp nigella seeds (onion seeds)
2 thumb-size pieces of fresh ginger , peeled and finely shredded
2 onions , halved and thinly sliced
1 heaped tsp ground turmeric
1 heaped tsp ground coriander
1 heaped tsp ground coriander
4-5 fresh green chilli , deseeded and sliced
2 x 15g packs fresh coriander
200g frozen peas
juice of 1 large lime
200g filo pastry
200g pack baby spinach
500g Greek yogurt
4 tbsp coconut cream
2 tbsp mint sauce
Method:
1.Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.
2. Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.
3. Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.
4. Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin - build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.
5. Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.
6. To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.
Filo pastry
Some brands of filo pastry can be quite heavily dusted with flour, which makes it quite dry when baked. It's simple to avoid this - just brush it off with a soft bristle pastry brush before buttering.
Per serving
611 kcalories, protein 17g, carbohydrate 70g, fat 31 g, saturated fat 19g, fibre 6g, sugar 10g, salt 1.5 g
Minced Beef Wellington
Ingredients:
Ingredients
1.0kg minced beef
100.0g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25.0g butter
200.0g mushrooms , finely chopped
500.0g pack puff pastry
Method:
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2. Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
Creamy mash
Boil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.
PER SERVING
640 kcalories, protein 33.0g, carbohydrate 27.0g, fat 45.0 g, saturated fat 20.0g, fibre 2.0g, sugar 7.0g, salt 1.42 g
Ingredients
1.0kg minced beef
100.0g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25.0g butter
200.0g mushrooms , finely chopped
500.0g pack puff pastry
Method:
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2. Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
Creamy mash
Boil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.
PER SERVING
640 kcalories, protein 33.0g, carbohydrate 27.0g, fat 45.0 g, saturated fat 20.0g, fibre 2.0g, sugar 7.0g, salt 1.42 g
Cheese Garlic Bread
Ingredients:
Ingredients
500g strong white bread flour
7g sachet/1.5 tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
2 garlic cloves , crushed
25g soft butter
100g mature cheddar , grated
handful thyme leaves
Method:
1.Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
Tip
You can even turn this into pizza by adding ham or tuna with some sliced tomatoes before adding the cheese.
PER SQUARE
215 kcalories, protein 7g, carbohydrate 33g, fat 7 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.61 g
Ingredients
500g strong white bread flour
7g sachet/1.5 tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
2 garlic cloves , crushed
25g soft butter
100g mature cheddar , grated
handful thyme leaves
Method:
1.Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
Tip
You can even turn this into pizza by adding ham or tuna with some sliced tomatoes before adding the cheese.
PER SQUARE
215 kcalories, protein 7g, carbohydrate 33g, fat 7 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.61 g
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