Aloo tikki is a popular Indian street food snack made with boiled potatoes, aromatic spices and herbs.
These patties are crispy on the outside and soft and aromatic on the inside. The peas stuffing really adds to the dish though often you find recipes that don’t include the peas.
Do not cut this corner.
They are absolutely moorish and your guests will have smiles all over.
Green peas and potatoes
4 to 5 large potatoes 1/2 c frozen baby peas 2.5 c water
For the stuffing
1/4 tsp red chilli powder or cayenne pepper 1/2 tsp coriander powder (ground coriander) 1/2 tsp fennel powder (ground fennel seeds) 1/2 teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice 2 tsp finely chopped ginger 1 tsp finely chopped green chillies 2 tbsp finely chopped coriander leaves 2 pinches black salt Salt as required
For the potato mixture
1/2 tsp red chilli powder 1/2 tsp Garam Masala 1 tsp ground coriander 1 tsp dry mango powder or 1 tsp lemon juice 1/2 tsp cumin powder 1/2 tsp black salt Salt as required 1/4 c bread crumbs or add as required 1/4 c cornstarch (or as required) 2 tbsp chopped coriander leaves 4 to 5 tbsp oil for frying the tikki or as required
Cook the potatoes and the peas: I cooked mine together with the potatoes boiling under a trivet holding the peas in a metal bowl. This got a bit complicated so I would recommend peeling the potatoes and boiling them in a pot until soft.
Steam the peas in the microwave safe dish until soft. About 4 minutes.
Green pea stuffing: Take the peas in a bowl and mash them to a coarse texture.
To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
Potato mixture: Meanwhile drain the water from the potatoes and let them become warm.
When the potatoes are warm, mash or use a ricer. Let mashed potatoes cool completely.
Add chilli powder, Garam Masala, coriander powder, dry mango powder, black salt and regular salt as per taste.
Next add bread crumbs and cornflour and mix very well.
Stuffing and shaping: Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
Place the green peas filling in the center.
Bring the mashed potato edges on the top and seal them.
Frying: Heat 2 tbsp oil on a heavy skillet (preferably cast iron) or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them
When the base is crispy and golden, gently flip each tikki with a spatula.
Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
Remove and on paper towels. Fry all tikkis this way. Add 2 tbsp more oil when frying the second batch.
Heat the oil in a large wok and add the shallots and garlic and fry until translucent.
Add half of the tomatoes and cook over a medium-high heat until soft. Add the remaining tomatoes and repeat.
Add the ginger and lemongrass. Stir fry until the sauce becomes a richer, deeper red colour. Then add the chilli powder, turmeric, fish sauce and palm sugar and stir.
Add the chicken pieces with 1 1/2 c water and mix. Bring to a boil and cook for 5 minutes, The cover and simmer on a medium heat for 10 minutes. Finish the curry by removing the lid and allowing the sauce to cook down and thicken (approximately another 15 minutes).
Remove the lemongrass pieces and serve with steamed rice.
Halfway through Sydney’s Covid lockdown, instead of being negative and talking of boredom, restrictions and homeschool, Nat and I reflected on what we had learnt and what we would take away from lockdown.
A big part of the answer was around family traditions that were forged because we had no choice but to all spend lots of time together.
One tradition that popped out of nowhere was Rosh Hashanah (Jewish New Year).
We went all out: we found an old Menorah on Facebook Marketplace that we promised to dust out every year: played hide the Matzo and did the full spread. Apple and honey, many things with matzo, brisket, potatoes with capers and a great challah bread.
And we dressed up.
I usually only make the Jamie Oliver Matzo Ball Soup. I’m sorry to say Jamie, I will only ever be making Jake Cohens going forward.
It is so delicious, it will sway even your most sceptical customers.
2 c matzo meal 1/2 c schmaltz, melted (I used 1/4 c duck fat and 1/4 c ghee) 2 tbsp minced fresh dill 2 tsp kosher salt plus more as needed 6 large eggs, beaten 2/3 c fizzy water
For the soup
4 bone-in, skin-on chicken legs 4 medium carrots, scrubbed and cut into 2cm pieces 4 large parsnips, scrubbed and cut into 2cm pieces 1 medium yellow onion, diced 2 tbsp extra-virgin olive oil Kosher salt and freshly ground black pepper 8 c chicken stock 1/4 c minced fresh dill 1 tsp finely grated lemon zest
For the matzo balls: In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Gently stir in the seltzer until incorporated. Cover and refrigerate for 1 hour.
Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls. Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour. Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready.
For the soup: While the matzo balls cook, preheat the oven to 230°C.
On a half sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for 30 minutes, until the vegetables and chicken are lightly golden.
Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium- high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm.
Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper.
Mix the matzo balls in with the stock, chicken and vegetable mix.
Ladle a matzo ball and soup into a serving bowl and enjoy!
To mark the first day out of Sydney’s lockdown, we did a lengthy, Provincial French lunch.
Nat’s parents came over armed with Champagne and a cracking French red: and our great mate and builder, a man who finishes off all my half-arsed projects and kindly looks after the dogs when we are away.
(Only costs a case of beer or two for that service!)
There was a lot of talk about how I had butchered our big teak outdoor table with a belt sander, or the time I blew something else up.
Acknowledgement, I am not handy.
So I needed to prove that I had at least one passing skill (with laughter in the background about the time I broke a wheelbarrow or the time I installed a swimming pool upside down).
This tart was a wonderful starter and put the needle back in my court. Subtle, simple, elegant, the onions sweated for hours and hours.
Maybe the addition of gruyere or bacon lardons would have added to it, though its simplicity is all you need to make the point.
The green pea sauce is a wonderful addition.
Even our mate conceded it made up for the poor table sanding job.
Note: I used store bought shortcrust pastry which worked fine. Also, I softened the onion as slowly as possible – 4+ hours – and I know that this makes such a difference if you have the time.
210gm plain flour Pinch of salt 125gm unsalted butter, cubed 1 egg, lightly beaten 60gm butter, plus extra for greasing 1kg onions, thinly sliced Sat and freshly ground pepper 6 egg yolks 300ml cream
Green Pea Sauce
20gm butter 1 small onion, finely chopped 500gm baby (frozen) peas 1 1/2 c chicken stock
To make their pastry, save the flour and salt. Chop the unsalted butter through the flour. Make a well in the centre and add 20 – 30mls of cold water and the egg.
Carefully bring in the flour mixture from the outside until the dough comes roughly together. Push the dough outwards with the palm of your hand too roughly blend the butter – you should be able to see large streaks of butter in the dough. Shape into two discs and wrap in plastic film. Refrigerate for one hour.
Meanwhile, melt the regular butter over a low heat. Add the onion to the butter. Stir until well combined.
Cover and cook, stirring often, for 30 minutes or until soft and golden. (As per the absolutely genius Boathouse Snapper Pie, cooking the onions longer and slower is where the best tastes come from, though leave that to you.) Season and set aside to cool.
Whist the egg yolks and cream in a bowl. Add the cooled onions and stir until combined.
Heat your oven to 200c.
Grease six 12cm fluted tart tins with removable bases or one 24cm flan tin.
Roll the pastry out and line the prepared tins, trimming any excess. Place tins onto a baking tray, line each with baking paper, fill with baking beans all the way to the top and blind bake for 20 minutes.
Remove the baking beans and paper, then return tunas to the oven for 5 to 10 minutes until the base is golden.
Remove from the oven, turn the oven to 180c, fill the tart shell(s) with the onion mix and return to the oven.
Cook for 25-35 minutes until golden on top and set. Remove from the oven.
Meanwhile, to make the pea sauce, melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring until soft.
Add the peas and stock. Bring to the boil, reduce the heat and simmer for 1 – 2 minutes or until the peas are just tender. Strain the peas, reserving the liquid.
Put the peas and one cup of the reserved liquid into a food process and process until smooth, adding more liquid if required.
Though if its green leaves you need. And the wonderful freshness of herbs. And a vinaigrette.
I commend to you the best.
1 heads of radicchio, leaves separated, washed and dried 2 heads of baby cos lettuce, leaves separated, washed and dried 2 heads of witlof, leaves separated, washed and dried 8 sprigs of watercress, tough stalks removed 6 chives, cut into 2.5cm lengths Large handful of coriander leaves Handful of dill fronds Handful of tarragon leaves Handful of chervil leaves Sea salt and freshly ground pepper
1 tbsp celery seeds 1 tbsp fennel seeds 5 black peppercorns 6 garlic cloves 1/2 c (loosely packed) flat-leaf parsley leaves 1/2 c (loosely packed) sage 100ml extra virgin olive oil 1 tsp finely grated lemon rind
Stir salt in 3.75 litres water oil a large saucepan over a high heat until it dissolves (15 – 20 minutes). Remove from the heat, add the spices, garlic, parsley, bay leaves and thyme, cool and then refrigerate until chilled. Transfer to a large non-reactive container, submerge pork in the brine (keeping the skin above the brine) and refrigerate over night.
For Ajo Blanco, soak bread in 125ml water for 2 – 3 minutes, then squeeze out excess. Process almonds in a food processor until finely ground, add bread, garlic and oil and blend to a paste. With motor runnings, slowly add 250ml cold water and process until smooth. Add vinegar, season, strain and chill. Make this a day ahead.
For spice rub, dry-roast spices until fragrant. Crush with a mortar and pestle, add garlic and herbs, crush to a paste and stir in the olive oil and lemon rind.
Preheat oven to 180c. Rinse the pork (not the skin) under cold running water and pat dry with paper towels. Pull out the flesh ready to truss and rub the spice all over. Roll in a cylinder, ready to truss and wrap and flesh in the pancetta. Tie at intervals with kitchen string, place on a rack in a roasting pan and roast for 3 – 3 1/2 hours.
Increase oven to 225c and roast until skin crackles. Remove from the oven, rest for 30 minutes, then carve and serve with the Ajo Blanco.
Some of my most enthusiastic type-ups are chillies.
Because chillies are just so good on so many levels:
Even the healthiest taste amazing.
They’re set and forgets cooking wise.
You’re happy to end them night-after-night.
They go so well on toast.
This white chicken chilli checks all of these boxes and then some. It is just so satisfying.
If you’re an elite athlete, add avocado, tortilla chips and shredded cheese. If you’re me, add lots of coriander.
Make Monday night a good one, open a cold beer and enjoy with Squid Games or Ted Lasoo or whatever you’re streaming!
1 small yellow onion, diced 1 tbsp extra virgin olive oil 2 cloves garlic, finely minced 2 c chicken stock 3 long green chillies, finely diced 1 12 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper Salt and freshly ground pepper to taste 250gm light cream cheese 1 1/4 c frozen or fresh corn 400gm can cannellini beans 2 1/2 cups shredded, poached chicken breast (or BBQ chicken) 1 tbsp fresh lime juice 2 tbsp chopped coriander plus more for serving Tortilla chips, shredded tasty cheese, avocado for serving
Heat olive oil in a large pot over a medium heat. Add the onion and sautéed until coloured. Add garlic and sauté 30 seconds longer.
Add the chicken stock, green chillies, cumin, paprika, oregano, coriander, cayenne and season to taste. Bring to the boil, reduce the heat and simmer for 15 minutes.
Drain and rinse the cannellini beans and measure 1 cup, setting the balance aside. Transfer the 1 cup of beans to a food processor along with 1/4 cup of the stock from the soup and purée until nearly smooth.
Add the cream cheese, corn, whole beans and puréed beans to the soup, stir and simmer for another 10 minutes, ensuring the cream cheese dissolves.
Stir in the chicken, fresh lime juice and coriander. Warm through and serve with the accompaniments.
This is a cracker from my backlog of Gourmet Traveller magazine tear-outs: essentially a 10cm pile of recipes I’ve torn from years of magazines.
Think quick-fire Friday dinner.
Nothing too complex, wine in hand, Friday night great dinner.
Each element is a winner.
A classic veal schnitzel. The flavour of a classic vitello tonnato liberally lashed on the veal. And the crunch of the salad of parsley, tarragon and shallot.
Keep the wine going and this is a Friday no-brainer.
How good is a good schnitty?!
2 c panko crumbs 2/3 c finely grated pecorino 1/2 c plain flour, seasoned 2 eggs, slightly beaten 4 veal schnitzels Vegetable oil for shallow frying 1 c each (loosely packed) flat-leaf parsley, dill and tarragon 2 red shallots, thinly sliced Extra virgin olive oil for drizzling
185gm canned tuna in olive oil, drained 1/2 c mayonnaise 2 tbsp baby capers in vinegar, drained and chopped 40gm cornichons, finely chopped 1/4 c (loosely packed) flat-leaf parsley 1-2 tbsp lemon juice plus wedged to serve
Preheat the oven to 100c and line a baking tray with baking paper. Mix panko and pecorino in a bowl, then place seasoned flour and egg in separate bowls. Dust schnitzels in flour shaking off the excess, then dip into egg and press into the panko, coating evenly.
Fill a large, deep frying pan with 2cm oil and heat to 180c. Fry the schnitzels in batches until golden brown and cooked through: 2 – 3 minutes. Drain on paper towels, placed on prepared tray and keep warm while you cook the remaining schnitzels.
Meanwhile, combine herbs and shallot in a bowl.
For the tuna sauce, blitz the ingredients in a small food processor until combined though still textured.
Top schnitzel with herb mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.