Goan choriz gujiya

Gujiyas are sometimes candy, deep-fried treats from the north of India, and right here I’ve made a savoury model utilizing chorizo, impressed by the well-known Goan sausage, or choriz, initially introduced over by Portuguese.

Prep 10 min
Prepare dinner 1 hr 30 min
Makes 10

3 medium maris piper potatoes, scrubbed
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
30 contemporary curry leaves
½ crimson onion
, finely diced
½ tsp chilli powder
½ tsp turmeric powder
160g chorizo
, skinned, if want be, and roughly chopped
1 tsp chopped contemporary ginger
1 tsp finely chopped inexperienced chilli
1 small handful chopped coriander leaves
1 good pinch
sea salt
The juice of ½ lime
500g puff pastry
1 egg yolk
, crushed
1 tsp fennel seeds

Warmth the oven to 200C (180C fan)/390F/fuel 6, then bake the potatoes for 40 minutes, till cooked by way of. Take away the potatoes (depart the oven on), put to at least one facet to chill somewhat, then scoop out the flesh and put in a bowl.

Warmth the coconut oil in medium saucepan set over a medium warmth. Add the mustard seeds and, after they begin to pop, the cumin seeds, curry leaves and onion, and cook dinner for a few minutes, to melt. Add all of the powdered spices, stir for an additional minute, then add the chorizo and cook dinner, stirring, till the oil is launched. Stir within the ginger, potato flesh, inexperienced chilli, coriander, salt and limejuice, then take off the warmth and depart to chill.

Roll out the pastry to about 3mm thick and use a cutter or glass to chop out 10 x 10cm-diameter circles. Spoon a 40g dollop of the chorizo combination in the midst of one circle, evenly brush the perimeters of the circle with egg wash, then fold one facet of the pastry over the combination to create a crescent. Crimp the perimeters with a fork, brush with extra egg yolk and sprinkle over a couple of fennel seeds. Repeat with the remaining pastry and filling.

Put the pastries on a lined oven tray and bake for 20-25 minutes, then take away and eat scorching or pack them away for later to eat chilly.

Crispy chickpea chaat

This refreshing salad is nice, bitter and spicy all on the identical time, and is each fast and straightforward to make and assemble. When you like, serve topped with a splosh of chilly candy yoghurt.

Prep 10 min
Prepare dinner 10 min
Serves 2-4

1 x 400g tin chickpeas, drained
400ml rapeseed oil, for frying, plus 100ml additional, for dressing
2 tsp chaat masala
60g mango chutney – the Geeta’s model is my favorite
1 small handful contemporary mint leaves
½ crimson onion
, finely chopped
1 tsp finely chopped crimson chilli
1 small handful chopped contemporary coriander
, plus additional leaves to complete
1 tsp finely chopped contemporary ginger
Juice of ½ lime

Warmth 400ml of the oil in a medium saucepan to 180C (check by dropping in a chickpea: it ought to fizzle and the pores and skin crack). Fry the chickpeas in batches for 4 or 5 minutes, till properly crisp, then use a slotted spoon to switch to a plate lined with kitchen paper, season with a beneficiant pinch of chaat masala and depart to empty.

Blitz the remaining 100ml oil with the mango chutney, mint leaves and remaining chaat masala till clean, then tip right into a bowl, add the chickpeas and all of the remaining substances, and stir to mix. Switch to a serving bowl or sealable picnic field, and garnish with a couple of coriander leaves.

Spring inexperienced, pea and potato samosas with coriander chutney

Will Bowlby’s spring green, pea and potato samosas with coriander chutney.
Will Bowlby’s spring inexperienced, pea and potato samosas with coriander chutney.

These are baked quite than deep-fried, and use filo pastry quite than the normal Punjabi model, which ends up in a lighter and more energizing samosa.

Prep 15-20 min
Prepare dinner 1 hr 30 min
Makes 10

2 medium maris piper potatoes, scrubbed
4 tbsp rapeseed oil
½
white onion, finely chopped
2 tsp ginger/garlic paste – make this by blitzing equal portions of peeled garlic and unpeeled contemporary ginger and somewhat rapeseed oil to a clean paste (save any extra in a jar within the fridge – it is available in very useful)
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp chilli powder
½ tsp turmeric powder
70g spring greens
, finely shredded
80g frozen peas, defrosted
1 tsp salt
5 sheets (100g) filo pastry
1 egg yolk
, crushed
1 tsp nigella seeds
1 tsp carom seeds

For the chutney
2 handfuls contemporary coriander leaves
1 small handful
mint leaves
½ inexperienced chilli
2 tsp ginger/garlic paste
(see above)
100ml rapeseed oil
The juice of ½ lemon

1 pinch sugar
1 pinch salt

Warmth the oven to 200C (180C fan)/390F/fuel 6 and bake the potatoes for 40 minutes, till cooked by way of. Take away, depart to chill somewhat, then scoop the flesh right into a bowl.

Warmth up the oil in a medium-sized saucepan, add the mustard seeds and, after they begin to pop, add the cumin seeds and onion, and cook dinner for a couple of minutes, till the onion softens. Add the ginger/garlic paste and powdered spices, cook dinner for a minute, thenadd the greens and peas, and cook dinner for an additional couple of minutes. Stir within the potato, then take off the warmth and depart to chill.

In the meantime, make the chutney just by blitzing all the pieces till clean.

Reduce the filo sheets into 10 30cm-long x 10cm-wide rectangles (relying on the pastry model, there could be some offcuts, so save them for an additional use), and organize them horizontally on a board. Put 30g of the cooled potato combine on the underside left nook of 1 pasty rectangle, fold as much as the highest left nook in a triangle form, fold again all the way down to the underside in a triangle, and repeat all alongside the size of the pastry till you attain the righthand facet of the filo and are left with a neat rectangle. Earlier than making the ultimate flip, egg wash the uncovered pastr, and, when you’ve made the final fold, use this to stay collectively the perimeters and seal. Repeat with the remaining filo and filling.

Brush the highest of every samosa with egg yolk, sprinkle over a couple of nigella and carom seeds, then bake in a 200C (180C fan)/390F/fuel 6 oven for 20-25 minutes, till golden brown. Take away and eat scorching, or depart to chill earlier than packing up; in both case, serve with the chutney for dipping.

Mango lassi

A cool and refreshing reduction from the spicy meals. Add seasoning within the type of salt and/or cumin so as to add one other component to this candy drink.

Prep 5 min
Prepare dinner 5 min
Chill 1 hr+
Serves 4-6

750ml mango pulp – tinned is okay
375g Greek yoghurt
1 pinch floor cumin
2 pinches sea salt flakes
, or Himalayan pink salt, in case you have it
2 pinches finely floor pink peppercorns
375ml chilly water

To serve
Mint sprigs
Just a few cubes of diced contemporary mango

Put the mango pulp, yoghurt and water in a bowl, and stir till the yogurt thins out somewhat and the consistency is that of a clean, mild cream. Season with the cumin, salt and pink peppercorns, give it one other few stirs and pop it within the fridge to relax for an hour or extra. Decant right into a flask, and serve with a sprig of mint or diced mango.

Will Bowlby is chef/patron of Kricket, London.

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