Capitol Bar and Grill – QT Canberra

A few of my friends and I thought it might be a great idea to check out the new and improved restaurant at the new QT Canberra (formerly known as Rydges Lakeside)  many of us who work in the hospitality industry have been waiting with bated breath to see what QT Canberra has to offer.  To our delight the hotel has really embraced Canberra’s political focus and it has a tongue in cheek air about it.  On Fridays they often have Burlesque dancers in the their underground speakeasy – Lucky’s.  Lucky’s is a laid back 1920’s Chicago style bar that has great snack foods and amazing old school cocktails.

Sheree, Paula, Kate and I met up for dinner on a quiet Thursday night looking forward to casual catch up at Capitol Bar and Grill.   The menu was extensive, there were so many things on offer, from steaks, pastas, pies and salads.  We were overwhelmed by all the choices and weren’t sure what to try.  All the options looked amazing!!!

Now to Capitol Bar and Grill.  The old establishment Locanda, was known for it’s amazing steaks and I think Capitol Bar and Grill is still going to be able to cater  for that market as they have very solid steak menu. They dry age all of their steaks in house.  They have been really clever and used it as a feature of their restaurant where you can go see your steak before it’s cooked being dry aged – AWESOME!!!!

We started off with a bread basket to share.

The best part about this bread basket was that they have especially churned butter from Pepe Saya!  It was delicious and super cute!!!

We Thought we would split a plate of the Capitol Bar and Grill’s antipasto plate.  We had seen quite a few of them going around and well, we wanted one too.  When it came out.  It was laden with house made mortadella, prosciutto, anchovies, mini black truffle omeletes, parmasen,salumi, tuna stuffed bell peppers, skewers with melon, bocconcini, tomato and basil. We had a lovely waiter with an Italian accent explain what everything was to us.

It was a cold Canberra night and we were in the mood for a hearty pasta.  Sheree and Paula ordered the Homemade Ravioli filled with pork and veal ragu that has been slow cooked for 6 hours, it was served with a burnt butter sage sauce and truffled pecorino.  From all accounts this was a delicious dish.  The girls raved about how favoursome the filling in their ravioli was and how well the pasta was made.  I think the truffled pecorino was a great accompaniment to this dish.

One of my favourite things about the Capitol Bar and Grill are their plates.  Each plate has a little picture of Parliament House or Old Parliament House on it.  I thought it was a really nice touch.  I really wanted to steal a set for my own personal collection but I resisted the urge.

I really felt like some robust meaty flavours and my eyes wouldn’t go past the Rigatoni Salsiccia – a promise of meaty Italian sausage in a spicy tomato sauce.  Did someone say spicy???  I say SOLD!!!!!

Kate ordered something completely different with the Veal Cutlet.  It came out huge on the plate served with some lemon and asparagus spears.   It meat was tender and juicy and the crumb looked golden and cooked to perfection.  Kate seemed pretty happy with her choice.

Now on to the desserts….  Normally I’m not one to order dessert.  I don’t really have a sweet tooth so I like to save my sweet tooth tummy for more savoury deliciousness.  This time was an exception, Kate and I decided to split the Chocolate profiteroles and Sheree and Paula chose the donuts with syringes filled with jam and custard.  It’s safe to say that neither option failed to deliver. We were so excited about profiteroles when they hit the table.  It was just like an Easter surprise.  The dark chocolate sauce was slightly bitter and luxurious.

The donuts came out piping out and coasted with delicious cinnamon sugar.  The syringes were really cute and the jam was delicious.  We all got a taste of these.  They were delicious!

All in all our dining experience at Capitol Bar and Grill was great.  The service was attentive and professional the wait staff knew all the dishes on the menu well and were able to make very good recommendations.  We found that this was a reasonable well priced restaurant too.  We each paid $60 for dinner and wine.    I’m looking forward to going there again and sampling some other things from the menu.

Capitol Bar and Grill on Urbanspoon

Impossi-ball Cake – an Andrew & Emelia Invention!

Andrew and Em finally did it!
We’re really sorry we haven’t been posting any reviews lately guys, we’ve been busy in the kitchen!
Impossi-ball Cake
Impossi-ball Cake
Andrew loves cranberry juice, how it floods the palate with refreshing, tart deliciousness. He also loves soup-dumplings, you know, the kind where you bite into it and the soup is inside the dumpling.
Put 2 and 2 together and you’ve got a really shitty dumpling. NO SILLY!! The idea is for a dessert chocolate-ball filled with juice or cocktail which pops in your mouth, overwhelming the taste buds with juicy gloriousness. Some didn’t think it was possible, but we knew it could be done!
Now if some of you are saying: “hang on, liqueur chocolates have been around forever!” you’re right. But we’re not making a liqueur chocolate as you know it. This is a different concept… instead of an overly sugary mess inside the chocolate, this is a beverage filling.
So we studied and planned for months, became ‘best mates’ with chocolate (that messy kid nobody wants to spend any time with!) and ‘eureka!’ we did it. The Canberra Cake Club meeting was looming, so we dreamed up a layer cake that was to be as striking to look at as it was to eat. The cocktail  filling is a Cosmopolitan – Cranberry juice, lime juice, Belvedere vodka and Cointreau.
See my hand? You looked PUNCH!
See my hand? You looked PUNCH!

Here’s how it’s done

Before we go on, please be warned this is an extremely labour-intensive process that will test your cooking ability (and patience!) to the limit. If you have any chocolate tempering ability that will be a plus.
To get liquid into chocolate: freeze the liqiud! But of course it’s not that simple, you have to get the right equipment like ice cube ball trays that are smaller in diameter than your chocolate shell moulds. We got 1.25inch (31.75mm) ice cube trays and 1.5inch (38.1mm) chocolate shell trays, which are about as big as you can go because any bigger and you can’t fit them into your mouth! Stuffing the whole ball into one’s gob is important, cause if you don’t, the yummy centre will spill everywhere.
We considered alternative methods for filling the shells like injecting with a food syringe, or dipping the frozen ball into chocolate. Injecting wrecks the perfect spheres on the shells and dipping ruins your chocolate and doesn’t get a shiny or even result.

Making the chocolate shells

Tempering chocolate is difficult at first, here are some quick facts. Tempering chocolate is all about melting away the unstable crystals in the cocoa butter and growing the stable ones. Stable crystals give you a nice shine, snap and doesn’t melt as easily.Buy Lindt chocolate by the kilo from Mart Delicatessen at Fyshwick Markets or The Essential Ingredient in Kingston, its the best we can find and tastes great. Buy a candy thermometer that goes from at least 30 degrees. This can be hard to find, make sure you check the minimum temp before you buy. Use the bain marie method. Chocolate doesn’t like water, at all. melt milk and dark chocolate to 45 degrees, white chocolate to 40 degrees.
There are lots of tutorials on YouTube, if you want to get into it probably start there!
The cake is layers of mud cake and white chocolate mousse. We got a cake leveler which is a tool for cutting a layer cake evenly which works really well.
We actually had a lot of white chocolate tempered and ready to go so we decided that would be the best coating for the cake, also it forms a solid base to ‘glue’ the chocolate balls in place at the end. You do that just with a dab of chocolate on the coating and fix the ball in place.
Finish with some gold leaf and you’re done! if anyone would like a more in-depth breakdown of the steps or equipment please let us know 🙂
Happy tempering!
At the cake club
At the cake club

Boodle Feast @ Kusina, Weston Creek

Andrew and Emelia @ Kusina

When I was a boy I grew up in The Creek!

I love Weston Creek, but it has never been a foodie destination. It’s a wondrous land of bored, delinquent kids and energetic retirees! It’s truly the best mix of Sydney’s troubled western suburbs and a dozy Hobbit village, with the food culture to match.

But lo! I see a change in the air!  Boodle feast at Kusina, the Filipino restaurant is a wonderfully rich cultural experience that may change all that. 

Impressed - we hungrily watch the chefs at work...
Impressed – we hungrily watch the chefs at work…
The chefs are very friendly and will have a chat!
The chefs are very friendly and will have a chat!

We dodge all the daggers and walking-frames being hurled at us as we make our way through the streets of Weston Creek and enter the restaurant. Our senses are filled with the wondrous sights and smells of a Boodle Feast!

I’m not an expert on the Boodle Feast, but it appears to have stemmed from a Filipino military tradition, eaten on banana leaves with your hands – this is large format eating… meant to feed the masses.

The Boodle Feast!
The Boodle Feast!

There is no set items that must appear in the Feast apart from rice, it can be any Filipino cuisine you desire. The only necessity seems to be rice and accompaniments like chilli and sauces.

Look at those smiles!
Look at those smiles!

Emelia sampled the grilled eggplant salad and loved it’s beautiful deep red onion flavours and cloud-like consistency…

The crispy pork belly with salted black beans and banana blossom was as good as one can expect, crackly, moist, sweet and juicy!

Our lovely waitress carefully explains what is what... she has our attention!
Our lovely waitress carefully explains what is what… she has our attention!

The sweet cured pork was my favourite! Large chunks of sweet spicy meat with the ever-so-slight hint of five spice.  Melted in the mouth.

King prawns in lime and coconut butter was nice but slightly too bitter for my liking, it needed the sauce that came with the feast … the sauce improved it a lot.

The solution for kids who don't smile in the school photo: Boodle!
The solution for kids who don’t smile in the school photo: Boodle!

The grilled spring chicken in lemongrass, garlic, ginger and soy was cooked perfectly, and was delicious with the garlic rice.

Hands going everywhere - THATS MY CHICKEN!!
Hands going everywhere – THATS MY CHICKEN!!

Eating with your hands is a great experience, but I got into trouble from Suni, Em’s little bro… I used my left hand for a bit. BIG NO-NO!

The fried whole barramundi with black bean salad was a hilight of the meal for me, the fish was just flaking off, the beans tasted so fresh and added great texture to the mouth, the vegetables balanced out the salty flavours.

Em is good to talk to about such things.  She always has something nice to say :)
Em is good to talk to about such things. She always has something nice to say 🙂

Maddy wanted to try the salted duck egg, Em and I joined her. This is a very difficult mouthfeel to get used to, and something that is definitely an accompaniment to other items on the plate – i don’t recommend trying it by itself!

'I eat Adobo'! YES! the only better slogan on a shirt is 'Where's the beef?'
‘I eat Adobo’! YES! the only better slogan on a shirt is ‘Where’s the beef?’

Emelia remarked on just how good the garlic rice was – perfect! Rice can be perfect, go there and try it, you’ll see what I mean!

The Devastation!
The Devastation!
Sherice and Assad, loving it! Usually Assad is critical, but he had nothing bad to say about this wondrous meal!
Sherice and Assad, loving it! Usually Assad is critical, but he had nothing bad to say about this wondrous meal!

Dessert time! We rarely get dessert… but we saw some amazingly coloured cakes in the display, and some impressive ice cream sundae looking things coming out of the back so we had to try it ALL!

The purple yam cake was actually not as amazing as it sounded, it was fairly dry and the lychee filling was lacking flavour, a little disappointed with this one… On to dessert No. #2.

Purple Yam cake
Purple Yam cake

The Halo Halo is shaved ice, purple yam ice cream, jelly chunks, boiled sweet beans, evaporated milk and kernels of sweet corn. Sounds strange you say? Well for someone who is not used to Filipino desserts it is a little, but the ice cream was seriously delicious! Totally hit the spot. I didn’t mind the entrie dessert, it was nice, but i did get the feeling that the desserts weren’t as sophisticated as the mains.

Halo Halo
Halo Halo

Despite the mild disappointment of the desserts, we love savoury food so for us Kuisina really delivered! Boodle feast is a sensational meal and totally blew everyone’s mind. It’s not just the food and the flavours (which were wonderful), it’s the social aspect of eating with your hands that really breaks down barriers!

Boodle Feast is held once a month, and book early, because it is popular and is already beginning to have a following.

As for Weston Creek… is there a light on the horizon? BIG YES! Kuisina is not the only light at the end of the tunnel, an excellent Gastropub has also popped, but that’s another story for another time! 🙂

Kusina on Urbanspoon

Camellia Sri Lankan Restaurant, Manuka

Kategasma - Entree - So Delicious!

One of the awesome things about being in a relationship with Em is the Sri Lankan food! She and her family cook amazing food; the spices, the coconut, the beautiful broken-down vegetables and meat – and of course, the chilli!

When we heard that there was a new Sri Lankan restaurant in town, we ran over there right away!

“Do you think you can take the heat?” asks Em as we run over to Camellia Sri Lankan restaurant “I’m not white, remember!” I protest. “Thats only a figment of your imagination. I’m cool as a native Sri Lankan when it comes to chilli!” but Em is skeptical, “Yeah right, honkey”.

Camellia is a Sri Lankan and Modern Australian restaurant, I had not heard of many of the menu items and I rubbed my hands together.

Em was so Hangry that day :)
Em was so Hangry that day 🙂
Waiting to EAT!
Waiting to EAT!

I wanted to try the unpronounceable dishes of course, things that are unique and I haven’t tried before, so for entree we chose Kategasma.

I’m glad we ordered exotic – this was dish of the night! It was a wonderful balance of sweet, sour, salty and hot. Sounds like south east asian cuisine right? Right! Em said that this is a modern Sri Lankan take on it. Beautifully cooked fish, sweet and hot devilled sauce with spices – just delicious, but the real surprise was how well the fresh red onion just completed the dish. You might think this would overpower the rest, not at all, it really did work well with the very deep flavour of the sauce. Great dish!

Emelia suggested Kottu Roti. It is like a fried rice or Biriyani with the edition of small chopped up pieces of roti. We had this with the signature beef curry.

Kottu Roti seems to be all about texture, the roti adds a really satisfying chewiness and bite to the dish. The beef curry was very deep in flavour, and for those of our readers who are worried about heat in these dishes, worry not! All the food was mild to medium… Em didn’t have to carry the Whiteboy out in a wheelbarrow! 🙂

Beef Curry-Delicious.
Beef Curry-Delicious.

We really felt like curry this night, so we ordered them all! To be honest they have a lot more on their menu, but lets face it – you come to a Sri Lankan restaurant for the curry. The chicken and lamb curries were equally as amazing as the chicken. As different in flavour as they all were, they shared three common themes: Refined, deep and DELICIOUS!

String hoppers - a unique Sri Lankan accompaniment to food :)
String hoppers – a unique Sri Lankan accompaniment to food 🙂
String hoppers and Chicken curry
String hoppers and Chicken curry
Lamb Curry
Lamb Curry

The service was very attentive and polite and the food was outstanding – and with the moderate price, it is highly recommended by us. Run down there! If you see an over excited Sri Lankan midget named EMELIA and an awesome whiteboy running through the streets of Manuka you know what’s going on! 🙂

I survived the Sri Lankan onslaught of CHILLI!!
I survived the Sri Lankan onslaught of CHILLI!!

Camellia Restaurant Sri Lankan Cuisine on Urbanspoon

Canberra Multicultural Festival 2014

Fans of the Fest!

Em is always late.

In fact you could call her ‘the late one’ in our relationship. Better yet, Miss Latey, or Captain Late-Pants. (N.B. This may be a complete fabrication constructed by the author to cover his own time-management shortcomings.)

Either way, she was once again nowhere to be seen when I arrived at the Multicultural Festival on Friday afternoon to the sound of driving African percussion, the crush of the crowds and the smell of a hundred delicious cuisines!

A bit of background, The Canberra Multicultural Festival is the best weekend in Canberra. It has been happening for over 20 years and just gets better every year! You feverishly seek to eat as many different foods as you can, like a ravenous hound, which are made with love – It’s Canberra’s thank-you to all those cultures that bring so much life to our city.

I went wandering and found a delegation of West Papuans who had been flown over by the festival to raise awareness for their country. They cheerfully offered me books and literature and a quick chat, they also gave me a cup of very special coffee – free of charge, of rare quality and flavour! The crushed beans still in the glass, I felt like I was tasting the freshest and most lively brew, a little bit of West Papua in a cup. Don’t mistake me – this was a premium product par excellence.

After trading emails I moved on, and finally found Em. She had been mobbed by fans of the show! It’s funny, its the first time we’ve really gone out after being on the show, and we didn’t realise that now we cannot go 5 steps without lovely people coming up and saying nice things to us and wanting photos, it’s quite bizarre! But we love you all, thank you for all your kindness and support. Go Canberra!

Meeting new friends!
Meeting new friends!

When we finally got to move on, we tried Croatian meat balls with Avjar chilli Sauce. This was very nice, the sauce was great, a medium hit of chilli and a good starter. We headed off to Sri Lankan stall outside Banana Leaf Restaurant, they were making Kottu Roti (this is similar to Pad Thai, except with strips of roti instead of rice noodle) in front of everyone, quite a theatrical process!

Making Kottu Roti
Making Kottu Roti

While I was in the line waiting for my Kottu Roti, Em wandered off promising to bring me back a morsel of happiness, she struck gold when she brought back some Thai satays and Lamb and Basil curry puffs. The satays were really average to tell you the truth but the Lamb parcels were exquisite! They were made with love… the pastry was flaky, crisp and well-made, the filling was an explosion of hearty lamb mince and aniseedy basil. Such a unique flavour! Just one of those times at the Festival when you strike gold.

We got our Kottu Roti and it was great, although the beef curry that went along with it was a little salty for my palate. Em assures me that Sri Lankan food is usually very salty… Ok well I can accept that 🙂

Lastly, Em saw some friends who invited her into their Sri Lankan restaurant and made us hoppers, Dhal, Pol Sambol and Beef curry, which was all so delicious, and a lovely way to round-out the night.

Multicultural festival is special to many of us Canberrans, what are your Multicultural Festival stories from this year?

P.S. Sorry for the rubbish quality photos this time, we were missing our good camera and were having too much fun! 🙂

Multicultural Festival is incredibly popular, the crowds are so big you are shoulder to shoulder with happy revellers!
Multicultural Festival is incredibly popular, the crowds are so big you are shoulder to shoulder with happy revellers!

EightySix Restaurant Braddon

Em and Andrew greedily waiting for their food at the bar

[quote]EightySix is built for a new generation of foodie – a highly adventurous, food conscious and quickly bored generation![/quote]

 

The chefs seem to be as restless as the clientele, not a menu to be found on the tables, instead dishes are scrawled on the walls and seemingly rubbed off again as quickly as they appear.

We arrive to a very well lit and great smelling room full of people and are seated at the bar. Well, not really a bar more like a portal into the open kitchen for all to see – the centrepiece of the restaurant. The chefs are busily cooking and assembling the meals and it’s a pleasure to watch this well-oiled machine. We order glasses of Pomerey, the essential drink to have at 86, and soak in the atmosphere…

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First entrée was local oysters, the Sydney rock variety has been unfairly given a bad wrap compared to the larger Pacific oysters, but these had been hand-picked by the chefs and tasted fantastic. Love a good natural oyster!

Local Sydney Rock Oysters... Yum!
Local Sydney Rock Oysters… Yum!

The Scallops on cauliflower and fennel puree was an amazing combination of soft textures. The scallops were beautifully cooked with a golden kiss on each side. The chorizo crumbs were a really nice touch, really lifting the dish with a nice hit of salty, savoury goodness!

Scallop on cauliflower and fennel puree
Scallop on cauliflower and fennel puree

The prawn ceviche was the only mildly disappointing dish of the night, because the prawns were lacking a bit of flavour. We think that’s because the prawns were out of season. Whatever the reason, the prawns were getting lost in the rest of the ceviche – which was delicious – but we did want to taste those prawns.

Prawn Ceviche with Cumin Flatbread
Prawn Ceviche with Cumin Flatbread

The Duck Ragu was outstanding. I can still taste that slow cooked duck, spices and subtle tomato flavour. The texture of the homemade papardelle was outstanding… this was a highly satisfying dish.

Duck Ragu with Papardelle
Duck Ragu with Papardelle

 

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The whole night there was one chef who was churning out plate after plate of this delicious, slow cooked then grilled Jerk chicken. We got so curious that we actually changed one of our mains to this one, just to see what all the fuss was about. Lucky we did, it was spicy, sweet, charcoal grilled and melted off the bone. To Jerk or not to Jerk? When it comes to EightySix ALWAYS JERK!!

Jerk Chicken
Jerk Chicken

This Pretzel Banoffee Pie was very nice and Em was loving it. While I thought the execution was great and the pie was technically good, I wanted the perfect marriage of banana and caramel, and it was almost there. I think the bananas weren’t up to the pie, if you know what i mean! But this was very minor and I did enjoy it.

Pretzel Banoffee Pie
Pretzel Banoffee Pie

 

One Happy Chappee!
One Happy Chappee!

 

Eightysix on Urbanspoon

Dhal – Lankan Style – Parippu

Simple dhal - A staple in every Sri Lankan home
Simple dhal – A staple in every Sri Lankan home

Most of you know that I come from a Sri Lankan family and have grown up eating Sri Lankan food. While I really love cooking and eating food from all over the world, there comes a time when that Sri Lankan craving hits, and that craving must be obeyed!

My quick and easy Sri Lankan fix is a simple Dhal. It’s healthy, goes great with some brown rice and you can make it in less that 15 minutes.

Masala Dharba

Ingredients

1C red lentils
1 small onion finely diced
1 green chilli finely chopped
10 curry leaves
1/4 tsp black mustard seeds
1/4 tsp fenugreek seeds (optional)
1 tsp turmeric powder
1/2C Coconut milk
2C water
1 cinnamon stick
2 tbsp vegetable or coconut oil
Salt to taste

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Method

1. Wash the lentils thoroughly.

2. Heat the oil, fry the mustard seeds and fenugreek seeds. Then add the onions and curry leaves and when the onions caramalised add in lentils, turmeric, cinnamon and water and cook over a low heat. Add salt and the milk and continue to cook for about 10 minutes and the dhal curry is ready for serving. Once the dhal is cooked, it will turn yellow in colour and will have a nice mushy texture.

3. Serve with steamed rice.

See easy peasy!!!!

Dhal Success!  YUM!
Dhal Success! YUM!

So tell me friends… What’s your ultimate comfort food?

The Best Samosas in the World

We have always been disappointed with the humble samosa. It has so much potential but often falls short because either the pastry isn’t crispy enough or the filling isn’t punchy enough. So we decided to come up with our own recipe.  We also made a spicy tomato relish to go with it.

I’m warning you, these are the best samosas in the world but they are super labour intensive.

Andrew and I have made them twice with different results but the second time we totes nailed it!

These have a delicious slow cooked lamb filling with potatoes and peas. The lamb filling has a mixture of Indian and Sri Lankan spices.  We love the freshness of curry leaves and lemongrass.

So here is our recipe.

Filling ingredients

2kg leg of lamb
1 whole lemongrass
6 garlic cloves
3 Tbsp of Sri Lankan Curry powder
5 cloves
5 cardamom pods
1 Tbsp Cumin Seeds
2 Tbsp Cumin powder
2 tbsp Coriander powder
20 curry leaves
2 pandan leaves (if you can find them)
1 Tbsp turmeric
1 Tbsp paprika
2 Tbsp chilli powder
1/3 Cup vegetable oil.
2 medium onion finely diced
1 bottle of tomato passata
1 Litre Beef stock – pre bought is fine
1kg of dutch cream potatoes peeled
1 small packet of frozen green peas
2 green chillies
4 birds eye chillies finely chopped
1 Lemon juiced
Salt

Make the filling

  1. Prepare the lamb leg by cutting slits all over the lamb leg.
  2. Rub salt and curry powder into the lamb leg.
  3. In a mortar and pestle pound the garlic, cardamom, lemongrass until they
    have released their flavours.
  4. Heat oil in a heavy based pan until very hot.  Sear the lamb leg all over until it
    is brown on all sides.

    Searing Lamb leg
    Searing Lamb leg
  5. Once the lamb leg is seared take it off the heat and set it aside.
  6. Pre heat the oven to 150C
  7. Put the pan back on the heat and stir fry 1 onion, garlic, curry leaves, pandan
    leaves,  cinnamon stick turmeric, paprika, cloves and  chilli powder cook until
    the onion is translucent.
    _DSC1095
  8. Place the lamb leg back in the pan and pour over the bottle of passata and beef stock.  Adjust the salt.
  9. Place in the oven and cook for about 4hours.  Checking the lamb and turning it over every hour.  Make sure there is always liquid in the pot.  Add water if required.
  10. Once the lamb has cooked through.  Pull the meat off the bone.  Keep the fat and all the juicy bits.
    Lamb falling off the bone
    Oh Yeah!

    _DSC1140

  11. Take any remaining liquid and put it through a sieve and place in a small saucepan.
  12. Heat the liquid in a saucepan and bring to boil.  Keep it at a boil until the liquid reduces to a thick paste.  Make sure it doesn’t burn.

Boil the Potatoes

  1. Bring a big saucepan of water to  the boil add salt.
    Boiling potatoes
    Potatoes thicken and mellow the filling, while adding a creamy texture
  2. Peel all of the potatoes.  Keep them whole
  3. Boil them until you can mash the potatoes.
  4. Roughly mash potatoes.  They need to be chunky and not smooth.

 

  1. Heat some oil in a big saucepan
  2. Add in onion, garlic, cumin seeds, cumin powder, coriander powder and greenchillies.  Add in the lamb meat, reduced liquid, potatoes and green
    peas.  Taste for salt.  Add more salt if required.
  3. Stir through the lemon juice.
  4. Set aside to cool.

 

Make the pastry

4.5 cups plain flour
3 Tbsp Supafry / ghee (keep refrigerated)
250ml ice water
2 tsp salt

 

  1. Add Supafry to food processor and sift-in flour, add salt. blend for 20-30 seconds or until fat is ‘rubbed-in’.
    adding Flour to food processor
    Rubbing in the fat to the flour in the traditional method just melts the fat and makes your pastry impossible to work with. Using a food processor is quicker and keeps the pastry cool.
  2. Transfer to large bowl, add 3/4 of the ice water, combine with hands until it is firm.
  3. Add more water if the dough is still crumbly – when you are sure all the liquid has been incorporated. Please be patient with this, keep kneading!
  4. When you have a firm ball of dough, rest covered in the fridge for at least 30 minutes.

**VERY IMPORTANT!!** You need to be very careful with water content here – as the dough needs to be very firm to effectively work with it. Remember, the dough will be crumbly (not come together) for a while – this is normal.

 Folding the samosas

For this stage it’s best to have a partner rolling the skins while you fill them.

Get ready:

  • Small water dish (for sealing)
  • Tray with baking paper
  • Plain flour (for kneading)
  • Rolling pin
  • Spoon
  • Plate for dough
  • Lamb Filling mixture

Lightly dust bench and rolling pin with flour. From the main ball of dough pinch off a 1 inch ball and knead into a 17cm round. These should be quite thin, 2-3mm is best. cut in half and set aside. Make sure these don’t dry out too much for folding.

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Take a ‘half’ of pastry and make a cone – the centre of the long flat edge will become the bottom of the cone.   Along half the long edge, apply a tiny bit of water (to make it stick together) and bring the long edge corners together, pressing together firmly but careful that the pastry doesn’t break.  Spoon some of the mixture into the cone shape, don’t overfill the cones!  Moisten the open edges and press together, it should make a triangular shape.  Set on a baking-paper lined tray.

Deep fry when ready to cook!

Deep Fry!
Fry baby fry!

 

Tomato Chutney

1Kg of tomatoes finely diced
1 medium onion finely diced
1/3 C Vegetable oil
2Tbsp black mustard seeds
2Tbsp chilli powder
2Tbsp Garam masala
6Tbsp white sugar
Salt to taste

  1. In a saucepan bring heat the oil until smoking.
  2. Add mustard seeds and let them ‘pop’
  3. Add onion and cook until they are translucent.
  4. Add in the tomatoes, garam masala, chilli and sugar.
  5. Let these cook for 30-45 minutes
  6. Add salt to taste.

Serve as a side to the samosa.

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Please let us know if you try our recipe.  We would really love to hear how this recipe went in your kitchen.  Did you try anything different?

 

 

Roasted Veg Quinoa Salad – So quick and delicious!

This is a great recipe if you want a really substantial salad that is suitable for vegan and vegetarians.

Quinoa Salad with Roasted Veg

I like making it for BBQs to give people something a little different to try.

Ingredients

Serves 8
1 ½ C Quinoa – you can try using any variety, there is white, red and black.
3C of vegetable stock
½ Tbsp cumin powder
3Tbsp olive oil
2C Kent pumpkin cut into small cubes
1 large Eggplant cut into small cubes
1 large Zucchini cut into small cubes
1 capsicum cut into small cubes
2Tbsp smoked paprika
1 Tbsp cumin powder
1 brown onion sliced
5 garlic cloves whole and peeled
Salt
1 cup of basil leaves finely chopped

  1. Pre heat oven to 180C
  2. Wash quinoa thoroughly in cold water. Place quinoa, stock and cumin into a medium saucepan. Bring to the boil and cook for approx 20 minutes until all the liquid has been absorbed by the quinoa and the quinoa has started to change shape
  3. Get the eggplant, pumpkin, capsicum, onion, zucchini and garlic in a bowl toss with olive oil, paprika, salt and cumin.
  4. Place on vegetables on a baking tray and bake for 20-30 mins until all of the vegetables are cooked through.
  5. Once the quinoa and the vegetables are cooked toss them together along with the fresh basil.
  6.  Serve with grilled meat or fish or even by itself.