Tag: pea

Pushpesh Pant’s Samosas

.Reading time 3 minutes.

Makes: 10

Nat is often asked to make samosas for family gatherings and this has become her go-to.

We serve them with this quite excellent mint sauce recipe.

I’ve included the dough that comes with this recipe, though Nat makes a shortcrust pastry which when fried, is absolutely lovely.

As with all Pushpent Pant recipes, you know this is as traditional as it gets. As an alternative, if you are looking for a meat-based samosa, this Dan Toomb’s Keema Pau Samosa is just as excellent.

(Note, I have adapted this recipe by reducing the fresh and powdered chilli. You would blow people’s heads off with the original measurement. Trust me, we know!)

Ingredients

500gm all-purpose flour plus extra for dustingz
Vegetable oil, for deep frying

For the filling

100gm (2 small) potatoes, unpeeled
1 c peas, shelled if fresh
4 tbsp ghee
1 tsp cumin seeds
1 x 5cm piece fresh ginger, peeled and finely grated
1 – 2 green chillies, de-seeded and chopped
1/2 tsp chilli powder (you can always add more)
1/4 tsp ground turmeric
1 tsp ground coriander
1 tsp pomegranate seeds
1 tbsp chopped coriander leaves
Salt

Method

  1. Put the flour in a large bowl and mix with enough water to form a stiff dough. Divide the dough into 10 equal portions and roll into balls. Cover with a damp cloth.
  2. For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool. When cool, peel of their skins, return to the pan and roughly mash. Cook the peas until soft.
  3. Heat the ghee in a deep, heavy-based pan, add the cumin seeds and fry over a medium heat for about 15 seconds. Add the ginger, chilies, chilli powder, turmeric, coriander and season with salt. Stir-fry for about 1 minute, then add the mashed potatoes and peas and stir-fry for another minute. Add the pomegranate seeds and chopped coriander and stir. Taste and adjust the seasoning, if necessary, then remove from the heat and allow to cool. When the filling is cool, divide it into 10 equal portions.
  4. Place the balls of dough on a lightly floured surface and roll into rounds of about 12cm diameter. Moisten the edges with water, then place a portion of the filling in centre, fold over and press all around to seal the edges.
  5. Heat enough oil for deep-frying in a deep heavy-base pan to 180c or until a cube of bread browns in 30 seconds. Working in batches, add the samosas carefully to the hot oil and deep fry for about 2 – 3 minute, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Nigella’s Pea Risotto

.Reading time 2 minutes.

Serves: 4

How can you not love Nigella?

She is everything in food we want but dare not eat: butter, lard, bread, chocolate and cream.

Which is probably why it has been years since I last cooked this particular recipe, though memorable enough that it beat hundreds of recipes in the backlog to make it online.

The pea puree component is on another planet and you will be strong not to eat it in isolation.

Also, adding the oil to the butter apparently stops the butter from melting though in this buttery, cheesey, gooey mess of goodness, you’re not seriously going to pull back from a drop of oil?

Open a beer, cook this and stay warm one winter’s weekend lunch.

It is worth every calorie.

60gm butter
150gm frozen peas
1l chicken stock
Grated nutmeg
2 tbsp grated Parmesan
1 small onion, finely chopped
Drop of oil
200g arborio rice
80ml white wine or vermouth

Method

  1. Melt 1/3 of the butter and add the frozen peas. Cook for 2 minutes until defrosted then remove 1/2 the peas and add a ladle of stock to the remaining peas. Pop on the lid and boil for 5 minutes until soft. Puree this with 1 tbsp parmesan, 1 tbsp butter and a pinch of pepper and nutmeg. Check the seasoning and dial up the nutmeg if you so desire.
  2. Turn the heat down and melt the remaining butter and the drop of oil. Add your onion and cook for 1 minute. Don’t let it brown. Add the rice and stir to coat, turn the heat down and add a ladle of stock, cooking down until absorbed. Repeat for 10 minutes, adding a splash of wine or water if and as need be.
  3. Add the reserved peas and continue to cook for another 5 – 10 minutes, continuing to add the stock and reducing slowly.
  4. When the risotto is cooked, beat in the pea puree and the extra tbsp. of parmesan and serve.