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Meal

Spiced pea and potato rolls

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INGREDIENTS:

  • 2 tbsp vegetable oil or sunflower oil
  • 2 onions, finely sliced
  • 300 g potatoes, cut into small cubes
  • 1 heaped tbsp curry paste
  • 140 g KOO Fresh Garden Peas, drained
  • 4 large sheets filo pastry, cut in half
  • Tomatoes, onion and mango chutney, to serve
  • Salt and pepper to season

KITCHEN GADGETS:

Non-stick frying pan, sharp knife

METHOD:

  1. Heat oven to 220°C. Heat half the oil in a non-stick frying pan. Tip in the onions and cook until soft and golden, about 8-10 minutes.
  2. Meanwhile, boil the potato cubes for 5 minutes, until just tender then drain. Tip into the softened onions and fry for 2 minutes more. Stir in the curry paste and cook for 2 minutes. Pop in the peas, plus 1 tbsp water. Cook for 1 minute, give everything a good mix and season. Tip into a bowl to allow to cool slightly.
  3. Brush half the filo half-sheets with some of the remaining oil then lay the remaining sheets on top so you have 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal (like a spring roll). Place seam-side down on a baking sheet, brush with the remaining oil and bake for 20 minutes, or until crisp.
  4. Serve warm with a dollop of mango chutney and a tomato & onion salad, if you like.

Source: www.koo.co.za

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Meal

Spice Crusted Sweet Potato Wedges (Tested)

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Ingredients

3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder

Directions

Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Meal

Lamb Souvlaki

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Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source : cookdiary.net

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Meal

Spicy Falafels

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INGREDIENTS:

  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten

KITCHEN GADGETS:

Large pan, large mixing bowl, fork/potato masher

METHOD:

  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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