Method:
1:Drain the split peas and put them aside.
2:Put the onions, garlic, ginger and two tablespoons of water in a mini food processor and blend to a paste.
3:Heat the ghee or oil in a heavy-based saucepan over a medium heat, add the onion paste and cook for about 10 minutes. {stirring occasionally} Stir in the lamb mince and split peas, pour over enough water to just cover the meat (roughly 400ml/14fl oz), add half a teaspoon of salt, partially cover with a lid and bring to a simmer. {Stir and break up the mince} Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes, or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes. {mine was still a bit warm but don't worry too much}
4:Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies, coriander, garam masala, chilli powder, cumin, the remaining salt and the lime juice to the lamb mixture and blend again, then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour.
5:In a separate bowl, mix together all the filling ingredients and drain off any excess liquid.
6:To shape the kebabs, wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties, then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. {doesn't have to be exact}Spoon three-quarters of a teaspoon of the filling in the middle of the patty, and draw the edges around and over it to encase the filling and form a rough ball. Then, carefully, flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour. {Put some baking parchment on the tray as well}
7:Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side, or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm. {I used a medium sized frying pan}
8:Sprinkle the kebabs with a little salt and serve with the lime wedges, red onion rings and green chutney on the side. {I didn't serve it like this, instead I served it with the knishes, mint chutney, rice with peas and sweetcorn and salad}
Spinach Knishes
Really nice and will keep relativey well in the frigde, can be easily warmed up the next day and can be eaten as a yummy snack.
Dietary Info:
-Contains Dairy
-Contains Gluten
-Suitable for Vegetarians/Pescatarian
-Unsuiatble for Vegan
Ingredients:
-2 cups all purpose flour {275g} {I used plain flour}
-1 teaspoon baking powder
-½ teaspoon salt
-1 large egg, lightly beaten
-½ cup vegetable oil {I used 120ml}
-1 teaspoon white vinegar
-½ cup lukewarm water {120ml}
Filling:
-1½ pounds white potatoes (about 3 medium)
-3 cups fresh spinach, packed {I used about a handful or two}
-2 cloves garlic, minced {Or finely chopped}
-½ tablespoon olive oil {I used extra virgin}
-¼ cup 1% milk {I used whole milk}
-¼ cup green onions, chopped {I used 1/4 of an onion}
-2 tablespoons butter {I used clover marg.}
-½ teaspoon salt
-½ teaspoon ground black pepper
1 egg, beaten
Sesame seeds (for sprinkling) {I didn't use these}
Method:
1:To make the dough, whisk together the flour, baking powder, and salt in a large bowl, and make a well in the centre. Pour the egg, oil, vinegar and water into the well and stir vigorously with a wooden spoon or spatula until a dough starts to form. Gently knead a few times to form it into a ball. Cover the bowl with plastic wrap and allow it to sit for 1 hour at room temperature while you make the filing for the knishes.
2:Cook the potatoes either by boiling them in water for about 15 minutes, or stabbing them with a fork and microwaving for 8-10 minutes. I didn't bother peeling them, but you can if you want. Cook until soft (use a sharp knife to test them).
3:While the potatoes are cooking, heat the olive oil in a large pan over medium heat. Add the garlic and cook for about 1 minute, then add the spinach, stirring for another minute until wilted. Set aside. {I jst put it all in the pan at once}
4:Once the potatoes are cooked, place them in a large bowl along with the milk, butter, green onions, salt and pepper. With a masher or a large fork, mash the potatoes roughly - they don't need to be super smooth. Add the wilted spinach and stir to combine.
5:Once your dough is done resting, preheat the oven to 350°F/180°C. On a floured surface, roll out the dough until you get a rectangle that's approximately 20"x14".
6:About 2 inches from the bottom of your dough rectangle, spoon the filling into a log shape, using your hands to form it. Grab the bottom of the dough rectangle and start rolling up your filling - you'll have about 3 layers of dough wrapped around the filling once it's all rolled up.
7:Use your fingers to pinch off a baseball-sized portion of the log, then twist it like a sausage link. Sever this portion from the rest of the log using a sharp knife, then use your fingers to fold and pinch the dough together at the seams of the knish. It doesn't have to be totally perfect, just make sure it's mostly sealed, using your thumbs to make an indent at the top. Repeat the portioning, cutting, and sealing with the rest of your dough.
8:Place the knishes on a baking sheet lined with parchment paper, then brush liberally with the beaten egg and sprinkle sesame seeds on top of each one. Bake for about 35 minutes, until the knishes are golden brown.
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