Last week was incredibly hectic! I turned in a report on créme fraiche and gave an oral presentation (we had a decadent cheese tasting, as well). I had my first written and practical exams of Phase II. On top of all that, I assisted a sushi class! This weekend provided a much needed rest.
I think I did well across the board! I was worried about the practical with my new chefs, but I’m very proud of myself. I stayed calm and focused, got my food ready and was third to finish. Chef said my pate brisee dough was perfect. As was my omelette. The dessert wasn’t all that it should have been, but overall I put forth a solid effort. Tomorrow we’ll find out our teams for the next month.
I’ve been offering a lot of dessert recipes lately. How about some fried, savory goodness? These samosas are as good as any you’ll find in a restaurant.
- 2 cups AP flour
- ½ tsp. salt
- ½ cup cold water
- ½ cup Crisco
- ½ tsp. Kaligira (onion seeds)
- pinch of sugar
- Combine ingredients (if using a mixer, turn it on and off until the ingredients are just mixed).
- Put dough together with hands on table, don’t kneed.
- Make 2 oz portions, roll into balls.
- Cover with a damp towel in a non-oiled bowl until ready to use.
- When the filling is ready, roll each ball flat into a circle. Slice in half. Shape into cones, stuff with samosa filling. Like this:
- Seal ends with water.
Vegetable or Lamb Samosa Filling
- 3 medium potatoes (or ground lamb)
- 2 Tbsp. cooking oil
- ½ tsp. black or white mustard seeds
- 1 tsp. cumin seeds
- 1-2 dried red chili peppers, coarsely chopped
- 1 medium onion, finely chopped
- 1-2 fresh green chili peppers, coarsely chopped and seeded
- ½ tsp. ground turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. salt or to taste
- 1 Tbsp. chopped coriander leaves
- If making vegetable samosas, boil potatoes in their skin, allow them to cool, then peel and dice them.
- Heat the oil and add mustard seeds. As soon as they begin to crack add cumin seeds and red chili peppers, then the onions and green chili peppers. Fry until the onions are soft. Add the turmeric, coriander, and cumin.
- Stir quickly and add potatoes (or lamb) and salt.
- Reduce heat to low, stir and cook until the potatoes/lamb are thoroughly mixed with the spices.
- Remove from heat and stir in the coriander leaves. Cool thoroughly before filling the samosa.
Fry the samosas in canola oil until crispy and golden brown!