Can you tell I have a lot of potatoes to use up at the moment? If I see another jacket potato any time soon, I might scream so this recipe jazzes up the humble spud with a bit of spice. Wrapped in a flavoured wholewheat dough, these tasty warming buns deliver on flavour and comfort.
For the dough:
1 cup Plain Flour
½ cup Whole Wheat Flour or Atta
1 tsp Salt
1 ½ Tbsp Sugar
1 7g packet instant dried Yeast
¼ cup Hot Water
¼ cup Milk
2 tsp Chilli Powder
½ cup fresh coriander, chopped
1 ½ tsp Oil, plus extra for preparing the dough
a few pickled Jalapenos
For Potato Filling:
4 Boiled Potatoes, crushed
1-2 Red Onions
3 Garlic cloves, crushed
1 inch Ginger, grated
1 Green Chilli, chopped
¼ tsp Asasoetida
½ tsp Turmeric
2 Tbsp Oil
Salt to taste
3 Tbsp Fresh coriander, chopped
For preparing wet ingredients add salt, sugar and hot water in a bowl and mix for the salt and sugar to dissolve. Add milk to bring the liquid to room temperature and then add yeast and allow to sit until it foams. Then add oil.
For dry ingredients add the flours, chilli powder and coriander and mix them well. Add the liquid and mix to form a dough. Make a ball and then apply 1 tsp of oil to coat the dough and allow it to rest anywhere from 30 minutes to 1 hour. The dough has to double in size.
For the filling heat the oil in a wok. Add asafoetida, green chillies, garlic, onion and salt and cook until the onions are well done. Then add turmeric, potato and cilantro and mix well and cook it for 4 minutes. Remove from the heat and allow to cool a little before making the buns.
Set the oven to 200 degrees C and when the dough is ready, take a little over a golf ball size dough and pat it. Place a heaped tablespoon of the prepared stuffing in the centre and cover up the filling with the dough. Place it on a baking tray and add jalapenos on top and bake for 14 -15 minutes.
When the buns are done brush them a little with melted ghee or butter for a lovely gloss and serve them hot with any chutney.
Harcha is one of the most delicious Moroccan snacks that I came across thanks to my beautiful Moroccan friend, Sarah, who never turns up to a get-together empty handed. So when she arrived for a coffee with a giant harcha fresh from the pan, we wasted no time devouring it with multiple toppings and/or fillings. Harcha is a semolina bread that you can make in any size and fill with savoury fillings such as cheese or sweet such as honey.
1 1/2 cups (250 grams) semolina
2 tablespoons white granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
7 tablespoons (100 grams) butter
1/2 cup (100 ml) milk (or as needed)
Preparing the Dough:
Place the semolina in a bowl, add the sugar, baking powder and the salt. Mix well. You need semolina for this recipe so do not try to substitute it.
Melt the butter in the microwave or a saucepan then add the butter to the semolina and mix with a spoon. When it gets hard with the spoon, mix with your hands, Moroccan style!
Add the milk and mix until you get a smooth dough. Then let the dough rest for 5 minutes.
Shaping the Harcha:
Turn on the heat to medium and heat up a heavy cast iron pan!
Back to the dough… you will notice that it is drier as the semolina has absorbed the milk. If it’s too dry, add a little more milk.
To get perfect shapes, use a cookie cutter to make medium sized Harcha. You can make a large one, or mini-ones – whatever you like. The discs should be ¼” thick or a bit thicker. When shaping the disks use parchment paper, so it’s easy to transfer them to the pan.
Cooking the Harcha:
Reduce the heat to low – very important otherwise the harcha will burn from outside and not cook from inside – transfer the harcha to the pan, and cook for 5 minutes on each side. You will see that the surface gets a beautiful golden brown colour and that the discs start to dry. If you try to push on them, they will feel dry. Flip and cook the other side.
Let the harcha cool a bit and cut it in half with a sharp knife. If the harcha is still too hot and the knife not sharp, it will crumble.
Fill with cheese, jam, honey, or anything you like!
Methi Muthia is a Gujurati breakfast or snack that is full of flavour and goodness. The main ingredient is fresh fenugreek leaves which I strongly advise seeking out as they are wonderfully aromatic and slightly bitter and warming.
1 bunch fresh methi (fenugreek) leaves
4-5 tbsp atta (or 2 tbsp each of plain and wholemeal flour)
2 tbsp gram flour
2 tbsp semolina
1 green chilli, very finely chopped
1 garlic clove, crushed
2 tbsp coriander leaves, finely chopped
½ tsp baking powder
½ tsp white pepper powder
1 tsp cumin seeds
1 tbsp oil plus some for greasing your hand and for pan frying
Salt to taste
Chop the methi leaves and place them in a colander with 1 tsp salt. After 5 minutes, squeeze the bitter juice from the leaves and discard it.
Add the methi leaves to the remaining ingredients and knead to a soft dough by adding a little water. The consistency of the dough should be a little softer and wetter than a chapatti dough but not sticky. You don’t need much water so add sparingly.
Divide the dough into 6 equal portions and grease your hands slightly so you can shape each portion into little logs easily.
Place each little portion into a steamer and be sure to space them apart as they expand when steaming. Steam for 20 minutes then remove and cut each log into 1 inch slices.
You can serve them just like this or heat a teaspoon of oil in a frying pan and place the slices in a single layer. Cook for a minute until the sides begin to crisp and turn golden then flip them and cook for another minute. Add a pinch of asafoetida and some sesame seeds for crunch and sizzle until they turn golden brown. Stir gently to mix the tempered spices then serve warm as is or with a fresh chutney or raita.
These ham hock and pea croquettes are made from a stiff béchamel, rather than mashed potato that so many versions of croquettes seem to be bulked out with. They need to be eaten hot – so hot you burn your fingers on the crisp breadcrumb exterior as you rush to bite into the oozing, cheesy, molten centre. The smoky ham and tangy mustard make the perfect accompaniment to a cold beer or cider.
Makes about 40
75g plain flour
500ml whole milk
100g mature cheddar, grated
1 tbsp mustard
Salt and white pepper
200g cooked smoked ham hock, shredded into chunks
100g frozen peas, defrosted
flat-leaf parsley a handful, finely chopped
3 eggs, beaten
150g panko breadcrumbs
groundnut oil for deep frying
Melt the butter in a pan and then stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer over a low heat for 10-15 minutes. Add the cheese and mustard and stir until melted, then add the ham, peas and parsley and season. The mixture should be quite thick and paste-like. It will thicken a little more once chilled too.
Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could make it the day before.) Scoop out large tablespoons of the mix and roll each into small logs, around 5cm long and 2cm thick. Flouring your hands slightly will help prevent the mix from sticking to everything.
Put the beaten egg on one plate and breadcrumbs on another. Roll the croquettes in the egg then the crumbs. Repeat so you have two layers of egg and breadcrumbs.
Fill a pan no more than 1/3 full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the croquettes in batches for 3-4 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep the cooked croquettes warm in a very low oven). Serve with English mustard and cold beer.
You could try using different veggies and cheeses for this. I just used what I had in at the time but this could be great with leeks, spring onions, parsnips, green beans, peppers… anything. Just remember that since you want this cheesy lentil slice to set nice and firm, you’ll need to thoroughly cook any particularly wet vegetables beforehand, and cut them nice and small.
This cheesy lentil slice is super high in protein and fibre and it’s still absolutely delish. The slice can be… well, sliced. This means that as well as making a great dinner alongside some homemade chips, garlic bread, salad or whatever else tickles your fancy, it can also be packed into lunch boxes to be served cold. Gotta love a versatile recipe!
190g red lentils
1 litre chicken stock
1 tbsp tomato puree
1 tbsp oil
½ onion, finely chopped
1 small carrot, diced fairly small
60g frozen peas
75g rolled oats
1 tsp smoked paprika
1/2 tsp each oregano and thyme
Freshly ground black pepper
70 g cheddar cheese, grated
1 large tomato, sliced
Add the red lentils, chicken stock and tomato puree to a saucepan, and bring to a simmer. Cook over a medium heat until the red lentils are tender and any excess liquid has cooked off – around 15 minutes. You’ll need to stir regularly, especially in the last few minutes, to ensure the lentils don’t stick to the pan.
Meanwhile, heat the oil in a frying pan, and add the chopped onion and carrot. Cook for a few minutes over a medium heat, until softened then add the peas for a couple more minutes. Set aside to cool.
When the lentils are cooked, transfer them to a large mixing bowl, and add the cooked vegetables, rolled oats, smoked paprika, herbs and a generous pinch of black pepper. Allow the mixture to cool for a few minutes then add about half of the grated cheese (hold some back for topping). Mix thoroughly.
Spread the lentil mixture out into a greased baking tin (mine was 9 inches squared), and smooth out the top. Add the remaining grated cheese and a few slices of tomato. Bake at 180°C for around 45 minutes, or until the lentil slice is firm and the cheese on top is golden (cover with foil if you feel the cheese is browning too quickly). Either serve immediately, or allow to cool and cut into slices.
Kachoris are a traditional Gujarati snack, often filled with spiced dhal. I find that using green peas, instead of pulses, gives them a fresher, sweeter flavour that combines wonderfully with the warmth of the spices. I’ve used peanuts for a little added crunch too.
This version of kachori are filled with spicy pea filling and served with a cooling coriander and coconut chutney. Yummy! They will make a delicious starter to a curry night. Like most Indian snacks, traditional kachori get a deep-frying treatment but these beauties have been baked in the oven with excellent results.
Adding citric acid to the dough helps to keep the chapatti case crisp and adds a little citrus zing to balance the flavour but it is completely optional. You can omit it if you don’t have any.
150 g plain flour, sifted
¼ tsp salt
1 tbsp / 15 ml of oil (I used olive oil)
about 75 ml / 5 tbsp of boiling water
½ tsp citric acid (if using)
300g frozen peas, defrosted
25g unsalted peanuts, coarsely chopped
2 tsp of grated ginger
2 garlic cloves, chopped finely
½ tsp black mustard seeds
½ tsp garam masala
½ tsp hot chilli powder
½ tsp cinnamon powder
½ tsp coriander powder
¼ tsp turmeric powder
¾ tsp salt
1 tbsp oil, for sauteéing
about 1-2 tbsp / 15-30 ml of lemon juice
small bunch of mint, chopped
1 cup of fresh coriander
about ½ cup / 120 ml full fat coconut milk
lime juice to taste (I used ½ lime)
2 tsp grated ginger
½ tsp ground coriander
½ tsp garam masala
¼ tsp chilli powder
Salt and freshly ground black pepper to taste
In a large bowl, mix flour, citric acid and salt. Add oil and rub it into the flour with your hands. Now add 60 ml of hot water and start bringing the dough together. If it is too dry add another 1-2 tablespoons but do it gradually so that the dough doesn’t end up too wet. Knead for 5 minutes. Brush the surface of the dough with a tiny bit of oil and cover with a damp tea towel to prevent drying up.
Whiz defrosted peas in a food processor with the mint until coarse chunks remain.
Warm up a tablespoon of oil over a medium heat in a pan. Add mustard seeds and wait until they start popping. Add ginger and garlic and stir-fry them briefly until the garlic has softened. Mix all the spices in a small bowl with a bit of water to make a paste. When you add them to the pan, this will prevent burning. Now add the spice paste, peas, peanuts and salt to the pan. Stir-fry for a few minutes but do not let the mixture dry up completely. Let the filling cool down.
Pinch a small amount of the dough and roll it into an 8 cm / 3” circle. Place a heaped teaspoon of dough in the middle and gather the dough around the filling so it looks like a little money bag and tear away/cut off excess dough. Roll the kachori in your hands to make it more circular in shape. Keep kachori ready under a damp kitchen towel.
Heat up the oven to 200° C. Place kachori on a baking tray and brush them with a bit of oil. Bake for about 40 minutes, until browned.
To make the chutney, blitz all the chutney ingredients (apart from lime, salt and pepper) in a blender. Season with salt, pepper and lime juice to taste.
Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
8 bacon rashers
1 medium onion, finely chopped
100g of soft cheese
100g of cheddar, grated
1/2 bunch of flat-leaf parsley, chopped
1 garlic clove, crushed
250g of plain flour
3 tsp baking powder
75g of unsalted butter, diced and cold
225ml of milk
1/2 tsp salt
20g of butter, melted
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
Wrap the roll in cling film and refrigerate for 20 minutes
Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.