Bacon & Sausage Savoury Rolls

Sausage savoury pastry, commonly known as Sausage Roll is extremely popular in the bakeries and sandwich shops across the UK. It can also be served as a snack at the parties and can be served either hot or cold. Sausage rolls were already known in 18^th century and nowadays are probably one of the most popular, take-away breakfasts in Britain. However not many people know how easy it is to prepare them at home. Are you a sausage rolls lover? Or maybe you were never allowed to try them before, because of your diet restrictions? Then this is the recipe you’ve been looking for. It’s quick, simple and can be adjusted to everyone’s needs. (Recipe by Chef Clary Wilson)

Ingredients:

340g puff pastry

4 leans slices of bacon

4 Sausages

1 red onion- sliced thinly

50g grated cheddar cheese

Oil- for frying

Egg- for brushing

Method:

1. In a frying pan, fry the bacon and sausages in oil until light brown on low heat.
2. Fry the onions until translucent.
3. Roll out the puff pastry (approx. 3-5 mm thick) and cut into sauces size circle.
4. Wrap a sausage in a slice of bacon and place in the middle of puff pastry circle. Sprinkle with onions and cheddar cheese.
5. Pick up one side of the pastry and fold to the centre. Brush with egg and fold over the other side. Brush with egg all over to give your sausage rolls a nice glaze.
6. Place on greased baking tray and bake for 20-25 minutes at 180C until golden brown. Enjoy!

TIPS:

You were never able to try a sausage roll, because of halal or vegetarian diet. It’s not a problem anymore! You can easily change this recipe to create a delicious snack, suitable for you. I was always stuck to cheese and onion pastries until I’ve learnt to make these sausage rolls at home.  For my halal sausage rolls I use sausage shaped kebabs, instead of bacon and sausages. They add more flavours to the snack due to various spices used and also you can experiment with different meat: chicken, lamb, goat, etc. You can also use different spices to marinade the meat. Here is a quick reminder of our best recipes: Sheekh kebabs, Chicken Koftas and Meatball curry. Simply shape a long, sausage-like kebab and prebake it in the oven at 180C, until golden brown. This will assure you the meat is cooked properly and also help to get rid off excess fat from the meat.

If you are vegetarian you can buy meat-free sausages in the supermarket and use them instead. They are usually made of soya and vegetables and they are very healthy and tasty alternative for traditional sausage.

To add more flavours to this tasty party snack I also upgrade the recipe by adding other type of cheese. My favourite is Red Leicester, but you can adjust it to your own preferences. Enjoy!

Samosa- the king of Indian snacks

While trying delicatessen from Indian cuisine you cannot forget about the king of South Asian snacks- Samosa. These fragrant golden pastries with savoury filling are a ‘must have’ on every party and celebration menu. They are also widely sold on street chaat stalls. Samosa can be a perfect bite when you are hungry and in a hurry or want to surprise your guests with both tasty and easy appetiser. Filling, preparation method, size and shape of samosas may vary slightly, but usually they are known for their characteristic triangular shape. They are usually accompanied by chutney, onion salad or raita yoghurt dip.

 The samosa has been one of India’s beloved food for centuries. It is believed to have originated in Central Asia prior to the 10th century. It was introduced to the subcontinent in the 13th or 14th century by traders from the region. Nowadays they are popular all over the world and many regional variations can be found. Most famous types are Arfican sambusa (eaten in Somalia, Ethiopia and Djibouti), Israeli sambusak- milder version of its Indian equivalent, or Chamuças famous in Portuguese-speaking countries and Goa. In recent years samosa also became very popular in English-speaking countries like United Kingdom, South Africa, Kenya, Canada, and the United States. However Westerners often prefer its baked version, instead of deep fired original.

But no matter what your preferences are, if you love Indian food you should try this original Samosa recipe. Despite of being quite time consuming, preparation is relatively easy and you patience will definitely be rewarded with delicious flavour of the dish. You can also experiment and add your own flavours to this time honoured basic samosa recipe. (Recipe by Chef Clary Wilson)

Samosa Dough

Ingredients:

300g plain flour

25g margarine or oil

1 tsp salt

1tsp onion seeds (optional)

75ml warm water

• Mix the flour and margarine, using the rub in method, until flour looks like breadcrumbs.
• Add salt and onion seeds. Mix together
• Gradually add water (a little at a time). Bring together and knead for 5 min. Allow to stand for 30 minutes. Meanwhile prepare samosa filling.
• Roll dough out to form a 6 to 8" circle no thicker than the thickness of a coin. The diameter of the dough cookie determines the size of Samosa. 8" will make a large Samosa. Cook one side on the preheated tava pan for 10 seconds. Place the cooked side to bottom and keep warm in kitchen foil or tea towel.
•  With a sharp knife cut the dough circle u into half. We will use one half to make one Samosa.
• Damp edges with flour paste or egg and fold. To fold  lift one corner of half circle  (where the arch meets the straight cut), towards center. Left the other edge of half cookie and lay over the previous. Press to seal. Now, you have formed a dough cone.
• Hold the cone in your hand and stuff with prepared filling.
• After the cone is stuffed, Press and seal seal the open edge.You may flute this edge by hand or using a fork.
• Deep fry the samosa at 200C until light brown.

Meat Samosa Filling

Ingredients:

250g minced beef/ lamb/ finely diced chicken

½ medium size onion finely chopped

½ fresh green chilli finely chopped

1 Tbsp fresh coriander finely chopped

1 tsp garlic powder

1 tsp ginger powder

½ tsp tandoori masala

½ tsp garam masala

1 tsp kebab masala

½ tsp salt

50g frozen peas

2 Tbsp vegetable oil

Method:

• In a frying pan heat the oil and fry the onions  until golden and aromatic.
• Add minced meat and stir fry until light brown
• Add the chilli and dry spices and mix well together. Add peas and stir fry until peas are tender.
• Cool before filling the samosas.

Vegetable Samosa Filling

Ingredients:

200g potatoes washed and diced small

50g frozen peas

50g sweetcorn (tinned or fresh)

50g carrots- peeled and diced small

½ medium size onion chopped small

1 dried red chilli de-seeded

½ tsp cumin seeds

½ tsp turmeric

½ tsp garam masala

½ tsp chaat masala

½ tsp ginger powder

½ tsp garlic powder

½ tsp  salt

Method:

• In a saucepan boil the diced potatoes and carrots until they soften slightly. Then add peas and cook for another 3-5 minutes. Drain and mix in the sweetcorn.
• In a frying pan heat the oil and fry the onions, cumin seeds and chopped red chilli until the onions are golden brown.
• With 2 Tbsp of water make the paste of salt, turmeric, garam masala, chaat masala, ginger and garlic and add to the onions, cumin and chilli mix. Fry for 2-3 minutes until the flavour absorbed. Mix in the vegetables.
• Cool before filling the samosas.

TIPS:

You can change the flavour of samosa dough by using different spices than onion seeds. Most popular equivalents are cumin seeds or ajwain (bishop seeds), but opportunities are almost countless and you can make it to your preference.

While putting your dough away to rest, rub some oil on the dough ball to prevent from creating hard shell and wrap it in a cling film.

You may choose to bake your samosas instead of frying them, as many people find it more convenient and healthier. To bake them put the samosas on lightly greased baking tray and lightly brush beaten egg over each samosa to give it a nice glaze. 

Tandoori Lamb Chops

Tandoori lamb chops are easy to prepare and delicious to eat. Even though they are not seen as often on Indian menu as Tandoori chicken it’s definitely worth to dedicate this post to them. Lamb chops are usually served as a starter, but they’ll also make a perfect light lunch. The name ‘tandoori’ simply means cooked in a ‘tandoor’- a very hot cylindrical clay oven, using charcoal, typical for South Asian cuisine. It does not dictate the exact spices used or the colour of the finished product. Spices are of one’s own choice. The dish cooks just as well in any type of hot oven. I’ve also have good news for barbecue lovers. As BBQ season has just started, you can grill your marinated lamb chops as a healthy halal alternative to traditional pork dishes and accompanying other delicacies.

Ingredients:

1kg lamb shanks or chops

1 tsp paprika

1 tsp cumin

1 tsp garam masala

½ tsp turmeric

½ tsp saffron

2 Tbsp oil

1 medium sized onion – peeled and chopped into quarters

Bunch of fresh mint leaves- to garnish

Few dried apricots & prunes- to garnish

Salt & pepper to taste

Any lamb pieces will do for this dish but good quality, fresh lean lamb cutlets seem just ideal. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking.

1. Prick each lamb chops a few times with a fork (It helps to absorb flavours) and place them in a bowl.

2. Add paprika, cumin, garam masala, turmeric, saffron, oil, salt and pepper. Mix well together with your hands to make sure the lamb chops are covered with spice mixture and oil.

3. Cover the bowl with cling film and leave for a few hours or overnight in the fridge.

4. Preheat oven to 200º C (tandoor is supposed to be very hot).

5. Place the lamb chops on the skewers, adding onion chunks in between. Bake in the centre of the hot oven, until nicely browned and dry.

If baking in normal oven you may want to place your lamb chops on baking tray. Remember to turn the pieces over half way through cooking. You may also need to drain off the excess liquid from the cooking tray so that the end result is not soggy. The lamb chops should look crispy and charred in places, as if you have cooked them on a BBQ. Cooking time varies in different ovens but it usually 30 minutes in a preheated oven.

6. Serve hot, garnished with fresh mint leaves, dried apricots and prunes. For spicier alternative- garnish with onion rings and green chillies instead. Tandoori lamb chops go perfect with other curries, daals and Indian flat breads. They also taste well as a starter served on its own, with mint yoghurt or salad.

Enjoy!

Alternative for everyone who hasn’t got access to tandoor- Lamb chops baked in the oven.

Hake & soft cheese ravioli with creamy tomato sauce

Ravioli are a type of filled pasta, traditional for Italian cuisine. Small, square pasta cases are stuffed with various fillings containing meat, cheese or vegetables. Ravioli can be served as a starter or a light meal and dished up with various, flavoured pasta sauces and grated cheese or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan shavings.

They were first mentioned in 14^th century Italian manuscripts. Nowadays their popularity spread all over the world with shops offering lots of fresh ravioli to choose from with all kinds of fillings.

They are quite time consuming to make from scratch, but believe me it’s totally worth it.  Homemade pasta and fresh fish fillets makes this a dish that is both comforting and luxurious.

Ingredients:

FOR HOME-MADE PASTA:

200g ‘00’ type flour (soft flour)

2 or 3 large organic eggs

Salt to taste

FOR FILLING:

150g hake fish fillet

100g cream cheese

4Tbsp fresh cream

2 egg whites

½ tsp paprika

¼ tsp turmeric

½ tsp saffron

Salt & pepper to taste

FOR TOMATO SAUCE:

1 medium sized onion-peeled and sliced

3 cloves of garlic- finely chopped

200 ml canned tomatoes

Fresh cream

Oil for frying

1. Mix the dry spices together in the bowl and rub on the fish. Place prepared fillets on a tray, cover with cling film and marinate in the fridge for at least 1 hour.
2. Meanwhile prepare the pasta dough. Place ingredients in a bowl and begin to mix around by hand until the mixture resembles breadcrumbs.
3. Tip the mixture out onto a clean work surface and shape into a ball. Knead for a few minute. Squash the dough with both hands, stretch it and twist until it feels smooth. Then wrap the dough in cling film and chill in the fridge for 30-50 minutes.
4. While pasta is resting in the fridge prepare filling for the ravioli and tomato sauce.

FOR FILLING: place marinated fish chunks, soft cheese, egg whites and fresh cream in the blender and blend into smooth paste.

TO MAKE TOMATO SAUCE: fry onion slices and garlic in heavy-based pan until soft and aromatic. Add canned tomatoes and simmer for a few minutes. Add cream and stir together for a smooth creamy consistency. Put aside and keep warm. 

4. To make the egg pasta layers, cut the pasta dough into quarters and, working with one piece at a time, roll out using a pasta machine, lightly dusting the dough with flour between rolls and finishing on setting number five. (If working without the pasta machine roll out the dough, using a rolling pin. Spread the dough until it is thinner than 1/8 inch. Dust the rolling pin with flour to keep the dough from sticking to it.)
5. Lay a sheet of pasta on a floured worked surface and cut into shapes using round pastry cutter or a pastry wheel.  Using a teaspoon, place spoonfuls of the fish filling in the middle of pasta squares. Brush the edges of the pasta squares with the beaten egg and then lay the second sheet of pasta on top. Press around the edges of the filling to seal, ensuring there are no air bubbles.
6.   Bring a large pan of well-salted water (one teaspoon salt per 600ml/1 pint water) to the boil. Drop the ravioli into the boiling water and cook for a total of four minutes. Drain well and tip into a large, warmed serving bowl.
7. Garnish with tomato sauce and grated cheese. Enjoy!

TIPS:

If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water. Drain and lay out on lightly oiled trays, cover with cling film and chill until needed. Then drop back into boiling salted water just before serving and cook for three minutes.

Sheekh Kebabs & Smoked Kebabs

If you are a fan of meat snack and traditional Indian spices you should definitely try the kebabs. The kebab, originated in Persia, has become part of everyday cuisine in many countries around the globe. Kebabs are also very popular with Indians.

A kebab consists of small mouth melting chunks of meat or vegetables threaded on skewers and barbecued. The term kebab finds it origin during the time of Changez Khan whose horse- back riders would kill an animal, clean it, cut it into pieces and thread the pieces over the daggers or swords and cook over open fire.

Kebabs in India are more or less similar in preparations to most other kebabs. They owe the distinct taste to the spices native to the subcontinent. They are usually served as a starter. Here is the double recipe for tasty kebabs.

Ingredients I- Sheekh Kebab

500 g mince meat (lamb, beef or chicken)

1 medium onion- finely chopped

2-3 tsp crushed chilli or 2-3 green chillies-finely chopped

2 cloves garlic- finely chopped

1” piece fresh ginger- peeled and finely chopped

1 tsp garam masala

2 tsp coriander powder

2 tsp cumin powder

½ cup fresh coriander- finely chopped

Salt, black pepper- to taste

Oil for frying

Ingredients II- Smoked Kebab

500 g mince meat (lamb, beef or chicken)

1 medium onion- finely chopped

2-3 tsp crushed chilli or 2-3 green chillies-finely chopped

2 cloves garlic- finely chopped

2 tsp paprika

1 tsp turmeric powder

2 Tbsp tomato puree

2 medium tomatoes- finely diced

Salt, black pepper- to taste

Oil for frying 

1.      Put all the ingredients into a large mixing bowl.

2.      Use your hands to mix the ingredients thoroughly till they are well blended.

3.      Cover the bowl with cling film and put into the refrigerator for 1 hour..

4.      Remove from fridge and divide the mix into equal portions. Take each portion and form it into a small cutlet.

5.      Heat the oil: when the oil is hot shallow fry the cutlets, in low-medium heat, until they turn brown.

6.      Serve hot sprinkled with lemon juice, freshly chopped onion rings, mint yoghurt or mint-coriander chutney. 

Tips

You can also grill your kebabs in traditional way, using metal or bamboo skewers.  To do this, after dividing the mix into equal portions, form a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up. Grill the kebabs - grilling on a coal fire gives them a lovely smoked flavour - basting with cooking oil as required, till the meat is done. Turn as often as required. Grill until nicely browned and cooked through.

Fish, Onions & Mushrooms Pakora

Ingredients:

Fish &Diced Meat,

cloves garlic, minced

1 tablespoon minced fresh ginger and garlic

1 tablespoon ground cumin

1 tablespoon coriander

Fresh coriander

1 teaspoons salt

½ teaspoon cayenne pepper

¼ tea spoon cayenne pepper

1 medium onion, Sliced 

½ teaspoon freshly ground Curry powder

Our onion bhajis

Method

Step 1

Slice the onions and chillies

Step 2

Using a small bowl add the gram flour and mix in ½ spoon cumin, ½ spoon coriander, ½ spoon chilli powder ½ spoon baking powder and fresh coriander.

Step 3

Add the chillies and either the mushrooms, onions or smalls pieces of fish into the mixture

Onion bhajis mixture

Fish pakoras before frying. 

Step 4

Deep fry in a hot oil. Wait until the onions, Mushrooms or fish start rising to the top, once this happens take out of the fryer and place onto kitchen role and allow excess oil to drain off.