Samosas are another great way to use your Christmas leftovers to create a brand new dish. By adding a selection of aromatic spices you’ll be able to create a festive yet spicy snack to enjoy! Use any filling, even a sweet one, left over Christmas pudding is a good one served with brandy cream!
Ingredients:
2 tbsp rapeseed oil
2 cinnamon sticks + 2 cardamom +4 cloves
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fresh green chillies or chilli flakes
2 tsp garlic
1 small onion finely chopped – optional
½ tsp salt or to taste
¼ tsp black pepper
3 tbsp. lemon juice
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Any leftover shredded meat off the bone, chicken, lamb, duck etc…
Left over roast potatoes, parsnips or carrots – chopped up but not mushes (we don’t like mushy)
40g garden peas or a handful to add colour
Handful fresh coriander – finely chopped
2or 3 stalks spring onions, not left overs J sliced thinly 1 inch
30 strips of pastry
Cooking Instructions:
- Heat the oil in a deep pan, add the whole spices, lower the heat to very low and add the cumin & fennel seeds, garlic and chillies. Sauté for a minute, careful so not to burn the garlic.
- Add the onions if adding and sauté for 5 minutes until lightly brown then add the spices (ensuring the heat is very low, so not to burn them.)
- Now add the shredded meat and vegetables. Turn up the heat and stir fry for 4-5 minutes until all the flavours are melded together.
- Stir in the drained garden peas and make sure all the liquid from the lemon juice has evaporated and the mixture is dry so that the samosa pastry doesn’t become soggy when wrapping.
- Remove from the heat, garnish with fresh coriander and the spring onions.
- Turn the mixture out onto a wide-open plate to cool as quickly as possible.
- Once the mixture has cooled down.
- Fill the samosas as described below or watch our video to perfect your technique.
Filling the samosas:
- Start by making a flour paste (edible glue) to bind the samosas together. Mix flour and water in a bowl until it is pancake consistency.
- Now separate pastry one slice at a time covering the pastry you are not using with a slightly damp cloth. Create pocket as shown in our YouTube tutorial and fill. Be sure to seal all the edges to prevent leaking whilst frying.
- Heat oil to deep fry and slowly slide the samosas into the oil at the sides, cook for 1.5 minutes on either side or until golden brown.
- Remove from oil onto absorbent paper to drain any oil and serve.
Cooks Hint 1: Don’t be afraid to be generous with the ‘edible glue’ as it will dry out like the pastry and stop the samosa from opening in the cooking process.
Cooks Hint 2: Be careful the oil is not too hot as it will brown the samosas without heating the filling sufficiently.
Cooks Hint 3: The samosas can be frozen flat on a tray once made but before frying.
Caution: Allow the samosas to cool for a moment or two before serving as they are too hot to eat straight away.
Cranberry Sauce Dip
1 jar of cranberry sauce
1 tsp chilli flakes
2 tbsp. lemon juice
2 tsp roasted ground cumin
Mix it all up and use as a dip for your delicious turkey samosas!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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