This is affectionately known as puff pastry samosas, but I decided to give it a new name. I have been making this forever and it is definitely a crowd pleaser.
- 425g canned tuna in brine
- 6 Ready rolled puff sheets
- 2 large potato peeled and diced into small cubes
- 1 small brown onion diced finely
- Handful fresh coriander
- 3 Birdseye chilli – diced finely
- 1 tsp turmeric
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp salt
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 – 2 tbsp oil
- 1/3 cup water
Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok. Add mustard and cumin seeds to oil and fry for 30 seconds. Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil lower heat to medium, cover and cook for 7 – 10 mins or until potatoes are tender. Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves. Allow tuna and potato mixture to cool.
Cut each pastry sheet into 9 squares. Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.
Brush each triangle with oil and bake in a hot oven 200 deg C for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.
I make this dip on a regular basis. It is very versatile, you can have it with corn chips, serve it on some toasted sourdough, top up your nacho’s, throw it into your salads and the list goes on.
- 3 Ripe Avocados
- 2 Medium sized & firm Roma tomatoes
- 1-2 Red Chillies
- 1/2 tsp minced garlic
- 1/2 a red onion
- 1 lemon
- Generous handful of fresh coriander stalks and all
Cut avocados in half, remove seed and skin and cut into 2 cm chunks. Cut Roma tomatoes in half, remove seeds and vein, and chop into small pieces.Chop coriander stalks and leaves. Dice chilli and onions finely.
Note: If you don’t want a spicy dip, remove seeds and vein from the chilli before dicing it.
In a medium-sized bowl, add avocados, tomatoes, chilli, garlic, fresh coriander and onion. Add juice of half lemon first and taste. Only use second half of lemon if you do like a lemon kick. Season to taste and serve with some corn chips.
I call this world famous because friends and family from around the world have eaten this over the years. I have yet to meet someone who doesn’t like them. There are many recipes for this around, but I do hope you enjoy my version. This recipe would serve 3-4 people.
- 1 cup Chick Pea Flour (Besan)
- 1/2 cup Self Raising Flour
- 1 small onion
- 1/2 bunch choy sum
- Generous handful of fresh coriander
- 1 tsp ginger
- 1/2 tsp Asafoetida
- 1/2 tsp chilli powder or 2 small fresh chillies
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1- 2 tsp salt
- 1/2 – 1 cup water
- 1-2 cups Vegetable Oil
Dice onion finely. Chop choy sum and coriander finely. In a medium-sized bowl, add flours, ginger, asafoetida, chilli powder, turmeric, cumin seeds, choy sum, coriander and mix. Once that is done, start adding water and forming a batter which should be thick in consistency. Heat oil (3-4 cm in-depth) in small wok. Once oil is hot drop teaspoonfuls of mixture and cook for about 4 mins or until it is golden brown. Serve hot either with a mint chutney or just natural yoghurt.
This is the cheats pasta sauce. I cook a big pot of it and freeze half of it for another day. You can use mince in this recipe, I used Pinenut & Spinach sausages, italian sausages work well for this as well.
- 1 Onion
- 2 Chillies
- 200g Sliced Mushrooms
- 700g Jar Passata
- 400g Can Tomatoes
- 2 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 4 Pinenut & Spinach Sausages
- Handful of Parsley
- 1/2 cup water
Cut each sausage into 3-4 pieces. Heat oil in a large saucepan and lightly brown sausages. Remove sausages from pan. Add diced onions and chopped chillies, cook till onions are soft. Add garlic and mushrooms and half of chopped parsley, Cook for 2 mins, add jar of Passata, can tomatoes, sausages ,herbs, garlic and water. Bring to boil and then lower heat and let simmer for 20 mins.
Garnish with parsley, serve with pasta.
- 1/2 cup red lentils
- 1/3 cup yellow split lentils
- 1/2 onion
- 1 small carrot
- 2 green chillies
- 1 tomato
- Juice of 1 lemon
- Handful of fresh coriander
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1 tbsp ghee
- 4-5 cups water
- I even tsp turmeric
- 6 curry leaves
Rinse lentils well. Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato. Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices. Remove from heat and add chopped coriander. Serve with rice.
Variation: You can add a generous bunch of baby spinach to the dhal.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.
This is a really quick and easy dish. A firm favourite in my household. This will serve 4 people. You can also add bok choy, snow peas to this recipe.
Asian Style Fish
- 4 fillets of fish cut in half
- 1 tsp ginger
- 2 tbsp light soy sauce
- 1 tbsp Mirin (Japanese rice wine)
- 1 1/2 tsp of XO sauce
- 1/2 tsp sesame oil
- 11/2 tbsp grapeseed oil
Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish. Let sit for 10 mins. Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once. Cooking time on each side is 2 -3 mins depending on thickness of fish.
- 1 450 g Packet Fresh Singapore Noodles
- 1 Bunch Broccoli (I use the stem as well)
- I small Carrot
- 2 tbsp Red Curry Paste
- 1 small Red Onion
- 1 tsp light soy
- 1 tsp dark soy
- 2 Small Red Chillies
- 1 tbsp Grapeseed Oil
- 1/2 bunch of fresh coriander
Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.
Cook noodle as per instructions.
Heat oil in a work on high heat. Add red curry paste and cook for 1 minute. Add onions, carrots, broccoli stems, and coriander stalks, cook for a 1 minute, add broccoli cook for a further minute. In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss. Garnish with chopped fresh coriander leaves.