Latest news with #ghee
News24
26-05-2025
- General
- News24
Lamb samoosa pie
Ingredients - CHEAT'S PUFFPASTRY 2½cups - plain flour plus extra to dust 250g (grams) - unsalted butter, frozen 1cup - very cold water - salt to taste - FILLING 1½teaspoons - ghee or vegetable oil ½teaspoon - each fennel seeds, cumin seeds, mustard seeds, nigella (black cumin) seeds and fenugreek seeds 1 - onion, sliced 500g (grams) - lamb mince 2 - medium potatoes, peeled, cut into 2cm pieces 3 - garlic cloves 80ml (millilitres) - curry paste 1½cups - frozen peas 2tablespoons - plain flour 1tablespoon - white wine or apple cider vinegar 1 - egg, lightly whisked for egg wash - thick yoghurt, chutney and mint leaves to serve Method Description: PASTRY Place the flour in a large bowl and coarsely grate the frozen butter over. Use your fingers to combine. Add the iced water and 10ml (2t) salt and bring the dough together. Once the dough has just come together, and there are still visible lumps of butter, wrap in clingfilm and chill until needed. Preheat the oven to 200°C. FILLING Heat the ghee or oil and10ml (2t) of the seed mix in a deep frying pan over medium heat. Add the onion and cook for 1 minute then add the lamb mince and cook for 10 minutes or until well browned. Add the potatoes to the pan and cook for 4–5 minutes until they start to brown. Add the garlic and curry paste and cook, stirring for 2–3 minutes, then add the peas, flour and stir to combine. Add 125ml (½c) water and cook for a further 3–4 minutes until thickened then stir through the vinegar. Remove from the heat and cool completely then chill to firm up. Divide the pastry in two, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square then place on a large, lined baking tray. Roll the larger piece into a 34cm square (wider than the base too). Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush the edges with a little egg wash. Top with the larger pastry and press the edges together to seal. Use a fork to press down and join. Trim any excess pastry. Brush with the remaining egg wash, scatter with some more of the seed mix and bake for 25–30 minutes or until golden brown.
Telegraph
21-05-2025
- General
- Telegraph
Mushroom-topped parathas
One of my favourite starters at an Indian restaurant is prawn puri – I often order it as a light main. My freezer is never without the base for this delicious dish, and parathas, too – either can be used for this vegetarian twist on the classic. You can also use any mushrooms you like – wild or cultivated – they all work beautifully. Overview Prep time 15 mins Cook time 40 mins Serves 4 Ingredients 1 medium onion, finely chopped 4 garlic cloves, crushed 40g root ginger, peeled and grated 2 medium red or green chillies (or a mix), thinly sliced 2 tsp ground cumin 1 tsp cumin seeds 1½ tsp ground turmeric 1 tsp each black mustard seeds and fenugreek seeds 8-10 curry leaves 1 tbsp ghee or vegetable oil ½ tbsp tomato purée 500ml vegetable or mushroom stock 250-300g oyster, shiitake or chestnut mushrooms vegetable or corn oil for frying 4 parathas 2 tbsp coriander leaves, roughly chopped Method Step Add ½ tbsp tomato purée and 500ml vegetable or mushroom stock, season then bring to the boil and simmer gently for 15 minutes or until the sauce has reduced by two thirds. Step Cut 250-300g oyster, shiitake or chestnut mushrooms evenly in half or into quarters then add to the sauce. Season and continue to simmer gently for 10 minutes or until the sauce is just coating the mushrooms. (It might seem a bit dry to start with as the mushrooms will absorb the sauce initially then release the liquid as they start to cook.)
