Denis Delicious Salmon And Sweetcorn Samosas Recipes

MY MUM'S SALMON MORNAY

Steps:

• Melt butter, add flour, salt and pepper and cook approximately 1 minute.
• Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
• Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
• Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
• Serve with rice.

BEEF WONTON SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil.
• Stir in potatoes and peas.
• Cook until potatoes are tender but still firm, about 15 minutes.
• Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil.
• Brown cumin seeds and bay leaf.
• Mix in onions and ground beef.
• Cook until beef is evenly brown and onions are soft, about 5 minutes.
• Mix in garlic and ginger root.
• Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
• Stir in the mashed potato mixture.
• Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture.
• Place approximately 1 tablespoon of the mixture onto each wonton wrapper.
• Fold into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes.
• Drain on paper towels and serve warm.

DENI'S DELICIOUS SALMON AND SWEETCORN SAMOSAS

Steps:

• Sift flours and salt into a mixing bowl.
• Add ghee and rub in until mixture resembles fine breadcrumbs.
• Add warm water and mix to stiff but pliable dough.
• Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
• Divide into eight.
• Roll each piece out and cut out a 7” circle, using a bowl as a guide.
• Divide each circle into 2 semicircles.
• Separate with kitchen roll if not using immediately.
• Heat 3 tbsp of oil.
• Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
• Fry gently for 1 minute, then add the potatoes and sweet corn.
• Finally add the cooked salmon, and warm through.
• Allow the mixture to cool slightly,.
• To make the samosas.
• Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
• Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
• When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
• Serve immediately, or allow to cool.
• Re-heat in a hot oven (200C) for 15 minutes.
• Can be frozen; re-heat for 25 minutes from frozen.