Recipes Cooking: savoury

Showing posts with label savoury. Show all posts

Sunday, March 23, 2014

FRIED SAVOURY MINCE PAN ROLLS OR PANTERASS

SAVOURY MINCE PAN ROLLS / PANTERASS
October 6, 2009 by bridgetkumar
Ingredients for the Pan Rolls

2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Monday, March 10, 2014

Arabic Savoury Pastries Bureek Muwaraq بوريك مورق

This post is a reply to a request by Umm Obaidah for a bureek dough with a meat filling recipe. We hope you enjoy this recipe, let us know how it goes!

Börek in Turkey and the Balkans is a specific name for pastries made with yufka dough. However in Libya Bureek is used interchangably with the Arabic word Fatayir as the generic term for savory pastries.

Any type of dough can be used to make Fatayir/Bureek, including ready made phyllo, spring-rolls or puff-pastry. Savoury pastry fillings include herbs, cheese, vegetables or meat; and the pastries are fried or baked.

Our Bureek recipe starts from scratch, creating thin layers from an unleavened dough. This dough recipe is relatively easy and incredibly versatile, so it has become a staple in the Libyan kitchen. As in puff pastry, the layers of flaky dough are created by repeatedly folding over the dough and rolling it out, but rather than being spread with solid fat, the dough here is rolled with starch and then soaked in oil. This dough only absorbs a little of this oil, so it is a healthy alternative to real puff-pastry. When made right, the bureek is light, with a fine flaky texture.

Makes about 20 pastries
Ingredients

The dough:
3 cups white flour
1 cup water
3 tbspoon melted butter/ghee
1 heaped teaspoon baking powder
1 heaped teaspoon salt

Veg. oil to cover the rolls of dough
1 beaten egg for brushing
Starch (usually cornfour)

Filling Suggestions:

White cheese and dried mint
200g white salty cheese (e.g feta) cut into small cubes
2 tablespoons ground dried mint

Spinach and onion filling:
400g fresh spinach (or Chard) washed, well drained and chopped
2 medium size onions, cuts into thin wings
2 tablespoons butter
salt and pepper to taste
1 teaspoon freshly grated whole nutmeg (optional)

Mince meat filling:
200g lamb/veal mince meat
1 large finely chopped onion
1 tablespoon mixed spices
Salt and paper to taste

Prepare the dough by combining all the dry ingredients. Mix and then add the liquid ingredients. Mix and knead until smooth, and cover with cling film. Leave to rest, while you prepare the filling

Filling Suggestions:

These fillings should be moist but without excess liquid. The amount mentioned above should be reduced appropriately if you want to use more than one of these fillings.

For the white cheese filling, just cut the cheese into small cubes and then mix it with the dried mint

Prepare the spinach filling by melting the butter in a thick base pan. Add the onion wings and cook until soft. Add spinach, stir and cook on medium heat for a few minutes, then add salt and pepper to taste and nutmeg if using.

For the meat filling, melt the butter in a thick base pan and add the mince meat. Cook on medium heat, stir until the liquid has evaporated, then add the chopped onions and the spices. Mix well, cover and cook on low heat for about 15 minutes.

Burek Dough:

Divide the dough into 2 pieces, work with one and leave the other covered with the cling film.

Sprinkle the work surface with starch. Roll each piece into a rectangle about 20 cm x 40 cm, then sprinkle generously with starch

Roll the dough as in the picture above.

Cut the roll into small pieces about 2 cm width. Repeat the last three steps the same with the second half of the dough.

Arrange the small rolls in a deep plate and cover with vegetable oil. Leave the rolls soaked in oil for at least one hour. After you have used up all the rolls pass the oil through a sieve then use as usual.

Remove one roll from the oil and place it on the work surface in this position , press the top with palm of your hand to flatten it gently.

Now roll out with a rolling pin, until you have a thin strip about 40 cm long.

Put one tablespoon of the filling at one end and fold the dough above the filling to make a triangle shape. Hold the filling with the dough and fold from one side to another to form a triangle as below.

Cut the excess dough.

Do the same for the other rolls, the triangle must be neat and with no filling leaking out.

Arrange the triangles in the tray, brush with beaten egg and bake at 220 C degrees until golden.

When cut in half you can see the separate thin flaky layers of the pastry.

Serve warm in a flat plate.

Wednesday, January 22, 2014

Sweet and Savoury Snacks on my Kitchen Table

Ive heard about Cobnuts, but live a long way from Kent and have never had the priviledge of tasting them. A Cobnut is a type of hazelnut traditionally grown in Kent. They are harvested in their green state form mid August and with brown shells and husks by mid October. All the Kentish Cobnuts are sold dehusked from November onwards. I still havent tasted the fresh green cobnuts but I can certainly recommend this Handmade Chocolate and Kentish Cobnut Fudge which was sent to me, for review, by Potash Farm. The fudge has a smooth creamy texture with lots of small nut pieces through it and a rich chocolate flavour, it was a big hit with my husband.

Potash Farm have a range of nuts, fudges and brittles, chocolates, biscuits, preserves and sauces sold from their website. A 200g bag of Handmade Chocolate and Kentish Cobnut Fudge costs £5.25

YOU CAN GET A DISCOUNT OF 10% OFF ANY ORDER FROM POTASH FARM UNTIL 10TH OCTOBER 2013, JUST USE THE CODE: FARMERSGIRL 10

Im a big fan of olives and Oloves is a new way to eat olives as an on the go snack. The little foil pack contains 30g of flavoured olives and there are four different flavours: Lemon and Rosemary, Basil and Garlic, Chilli and Garlic and Chilli and Oregano. The Oloves were very tasty and the flavourings tasted natural. One of the big pluses for this way of presenting olives is that there is no oil or brine in the packages and they are only 50 calories per pack. Holland and Barret are currently selling packs of Oloves for 99p with two for £ 1.48.

I also used one of the packs as part of my homemade pizza topping which worked well, they stayed moist and added a great flavour to the pizza.

I was given a pack of this locally produced In House chocolate for my birthday. Ive tried the Green and Blacks Spice Chilli chocolate, but this little bar packs a much bigger punch. It has real pieces of dried chilli in the dark chocolate and a small piece is quite sufficient to give you a real buzz of chocolate and leave your tongue tingling from the heat of the chilli. I loved it!

In House chocolates gained 6 Gold Great Taste Awards and 2 Shortlistings in the Scottish Food Excellence Awards, renowned as the Food Oscars of the Scottish food industry. All the chocolates are made by hand in Scotland and they run chocolate workshops and have an online chocolate club.

On my kitchen table today was: Handmade Chocolate and Kentish Cobnut Fudge provided to me for review by Potash Farm, I was not paid for this review and all opinions are my own. I received two packs of Oloves to review and was not paid for the review , all opinions are my own. The In House Chilli Chocolate was purchased and given to me as a gift and my opinions on this product are my own.