This is my version of a Jamie Oliver recipe ....
A Cornish pastie with a hint of Indian flavours .
Peel deseed and cut into small dice 3 tomatoes ...
Drain 1 can of chickpeas and add to diced tomatoes ....set aside
Cut 1/2 small head of cauliflower into florets .......
Slice and cut 200gm of chicken into small dice ...
Add to the cauliflower florets
Peel and thinly slice 1 onion place in bowl with chicken dice .
Add to the chicken 1 dsp of minced garlic , 1 dsp of minced ginger . 1/2 tsp of fenugreek and 1 tsp of mustard seeds .
Heat a skillet over a med heat with 1 dsp of oil
Then add the chicken , cauliflower and spice mix ...
Keep the mixture turning till the chicken is sealed and onion softens .
Remove cool slightly .
Then add these to the tomatoes and chickpeas....
Mix thoroughly and add salt and pepper to taste .
Set aside ........
PASTRY
Sift 500gm of plain flour into a bowl with a pinch of salt .
Now rub 250 gm of shortening into the flour with your fingertips .
Pour in 150 ml of water and mix with your hands until the pastry comes together .
Do not overwork the dough .
Divide the pastry into eight ball shapes .
Dust your rolling pin and bench with a little more flour .
Roll each piece of pastry to a thickness of a 50 cent piece , turning and rolling each side .
Repeat till you have 8 equal rounds
Drain off any excess moisture from the filling mixture .
Now place equal amounts of the pastie filling n the middle of each round
Gather the sides up and press together .
Refrigerate till you are ready to cook .
Place on a baking tray lined with baking paper
Cook on the middle shelf of a well heated oven 200deg C 30- 35 minutes or until the pastry is golden in colour .
CHOCOLATE AVOCADO
3 Avocado peeled and deseeded
1/2 cup of honey
1/2 cup of cacao
Beat with an electric mixture till smooth....
Serve spooned or piped into serving dishes
Sprinkle sparingly with sea salt.....
Keep refrigerated in an airtight container .
A Cornish pastie with a hint of Indian flavours .
Peel deseed and cut into small dice 3 tomatoes ...
Drain 1 can of chickpeas and add to diced tomatoes ....set aside
Cut 1/2 small head of cauliflower into florets .......
Slice and cut 200gm of chicken into small dice ...
Add to the cauliflower florets
Peel and thinly slice 1 onion place in bowl with chicken dice .
Add to the chicken 1 dsp of minced garlic , 1 dsp of minced ginger . 1/2 tsp of fenugreek and 1 tsp of mustard seeds .
Heat a skillet over a med heat with 1 dsp of oil
Then add the chicken , cauliflower and spice mix ...
Keep the mixture turning till the chicken is sealed and onion softens .
Remove cool slightly .
Then add these to the tomatoes and chickpeas....
Mix thoroughly and add salt and pepper to taste .
Set aside ........
PASTRY
Sift 500gm of plain flour into a bowl with a pinch of salt .
Now rub 250 gm of shortening into the flour with your fingertips .
Pour in 150 ml of water and mix with your hands until the pastry comes together .
Do not overwork the dough .
Divide the pastry into eight ball shapes .
Dust your rolling pin and bench with a little more flour .
Roll each piece of pastry to a thickness of a 50 cent piece , turning and rolling each side .
Repeat till you have 8 equal rounds
Drain off any excess moisture from the filling mixture .
Now place equal amounts of the pastie filling n the middle of each round
Gather the sides up and press together .
Refrigerate till you are ready to cook .
Place on a baking tray lined with baking paper
Cook on the middle shelf of a well heated oven 200deg C 30- 35 minutes or until the pastry is golden in colour .
CHOCOLATE AVOCADO
3 Avocado peeled and deseeded
1/2 cup of honey
1/2 cup of cacao
Beat with an electric mixture till smooth....
Serve spooned or piped into serving dishes
Sprinkle sparingly with sea salt.....
Keep refrigerated in an airtight container .
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