Gujerati Snacks

From Prashad's in Bradford, we had samosas, some kind of battered fried sandwich with a garlicky pureed veg filling, round dumplings filled with spiced mashed potato. Dhokla, patra, snacks. I made a lassi with fresh coriander, garlic, fresh green chilli and a pinch of salt. Fresh baby tomato, and a little raita sauce.

I also made a quick trashy hot chaat:

Fry:
1 tin new potatoes, drained and cut into small lumps
1 tin pinto beans, or chickpeas, drained
2 cloves garlic, chopped

Sprinkle with powdered hing and fenugreek.
After about 5 minutes add half a tin of chopped tomatoes, cook til thickened.
Stir well and add 2 handfuls Bombay Mix or your favourite Indian crispy snack.
Heat through, take off the heat and stir in 2 tablespoons natural yoghourt.
Put in serving dish and top with dollop of tamarind sauce.

Served with warm rotis.

With a selection of sweets to finish, I am absolutely podged.

Read and post comments | Send to a friend

Speculaas Spiced Nuts

Building on the Wasabi Cashew recipe we've tried before, I've gone with a Christmas version.

  • 1/2 cup sugar
  • 1 egg white
  • 3 teaspoons Speculaas spice (Dutch Christmas mixed spice)
  • 1/4 teaspoon salt
  • and mixed nuts, pecans, walnut pieces, and cashews – about 400 grams

Coated, baked at Gas Mark 6 for 7 minutes, turn, and 8 more minutes. Smells gorgeous. Increased the sugar from the original, less salt.

Read and post comments | Send to a friend

Brussels Sprout Kebabs

Now, someone who shall remain nameless to protect the guilty brought Brussels Sprout Kebabs to a Bonfire Party on Saturday. Which was a stroke of genius, and yes, I did try one. But all he'd done was stick 4 sprouts on a skewer and grill them. So the outside was hard and crisp and the inside was softer but chewy, where it had steamed in its own water, but not enough.

We had a long conversation about how to improve them, and came up with the following ideas:

1) probably parboiling them for a few minutes beforehand would be a good idea

2) you could thread other things in amongst them – hard nuts would not work, but chestnuts might if you were prepared for them falling apart. Thinking about it again now, halloumi cheese might be good. I know you're thinking chunks of bacon, we'll come onto that in a bit.

3) marinading or at least basting – some kind of flavoured melted butter or oil. Nut oils such as hazelnut would be good by themselves, butter – you could add finely chopped onion, garlic, nutmeg, black pepper, ground nuts such as almond or hazelnut, honey, parmesan – although not all of them at once! just a select few. This was where we starting thinking about bacon, but we didn't take it far enough.

4) the blindingly obvious thing to do, now I've been writing it down, is Sprout Rumaki. Take your parboiled sprout, cut it in half, and match it up with half a chestnut to form a globular construct. Season with your choice of spices, but don't add salt. Wrap the globe in thin fatty bacon, preferably smoked, and secure with a toothpick. Grill until the bacon is done and crispy and the insides are nice and hot. Serve with a savoury dip – creamy bread sauce would be best of all …

Read and post comments | Send to a friend

Sweet and Hot Cashews

I knew I wanted that wasabi powder I bought in Amsterdam for something … someone on FoodPorn on Live Journal pointed me at this some time ago.

 

Sweet and Hot Cashews

Prep Time: 10 minutes
Bake Time: 15 minutes
Makes: 3 cups

1 large egg white, beaten
1-1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon wasabi powder
3 cups raw cashews
1/3 cup sugar

1. Heat oven to 400 degrees F. Lightly oil a nonstick baking sheet.

2. In a large bowl, beat the egg white, ginger, salt, and wasabi powder with a wire whisk. Add the cashews and toss until nuts are coated. Sprinkle on the sugar and toss again.

3. Spread the nuts in a single layer on the prepared pan. Bake 7 minutes. Remove pan from oven and stir nuts with a silicone spatula. Return pan to oven and continue baking for 8 more minutes. Cool on pan. (Cover and store in an airtight container up to 2 weeks.)

 from:

Read and post comments | Send to a friend