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Asian Curry Puffs

Asian Curry Puffs recipe, eat well on universal credit

OK this is clearly a fusion job! Our first attempt was an on-line Gluten Free recipe which simply didn’t work. We both had a pop at it and both failed. Sometimes recipes just don’t work.

So this was a real fusion dish made from various leftovers!


Ingredients:-

Left over filling from the Nasi Goreing Recipe
Left over filling from the Rellenong Pusit Recipe
2 Tsp of mild Curry Powder
1 Tsp of Chinese 5 Spice
2 Eggs, beaten
1 Tsp of Turmeric
2 rolls of Just Roll Gluten Free Puff Pastry ( Yes I actually bought Pastry! )

Method:-

(1) Mix the leftover filling with the Curry Powder and Chinese 5 Spice in a bowl.
(2) Mix the beaten Eggs and Turmeric in a dish.
(3) Pre-heat the over to 180c.
(4) Use an inverted bowl to cut circles out of the pastry.
(5) Add filling so they will be well packed, but you will be able to close the edges.
(6) Crimp the pastry to seal the fillings in.
(7) Brush with the Egg wash to add colour during cooking.
(8) Place in the oven for 45 minutes.
(9) Remove and place on a rack to cool.
(10) Freeze if required.
 

I work with a Vegetarian and a Vegan neither of who will appreciate these. But Clay, Jason, Dillan and I will….. We got 10 ‘Pasties’ on of left-overs and pastry. So the total cost including the Eggs etc. is about 22p each!

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Prawn Tagine recipe, eat well on universal credit

Another Tagine recipe. Sometimes King Prawns are available from the local Home Bargains at considerably less than the general supermarket price. So while they were to hand the Tagine came out to play…..   

Ingredients:-

300g of Cooked King Prawns
Zest and Juice of a Lemon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
A Pinch of Saffron
3 Cloves of Garlic, minced
1 Tsp of Cumin
2 Carrots, batoned
1 Onion, sliced
2 Large Potatoes, Par boiled and cubed
A handful of fresh Coriander, chopped
½ a Red and ½ a Yellow Pepper, sliced
3 Tsp of Ras-El-Hanout
2 Tsp of Tomato Puree
1 Tbsp of Honey
4 Large Tomatoes, chopped
A handful of Pitted Green Olives
1 Red Chilli, sliced
Oil to fry
Salt & Pepper to season
200ml of Water

Method:-

(1) In a bowl add the Prawns, a squeeze of Lemon Juice and stir in 1 Tsp of Ras-El-Hanout.
(2) Stir well and place in the fridge for 20 minutes.
(3) Add a little Oil to the Tagine over a medium heat.
(4) Add the Onions, Peppers and Carrots and cook until softened.
(5) Add the Garlic and stir for a minute.
(6) Add the Potatoes and season with Salt & Pepper.
(7) Stir in the Tomato Puree and Chopped Tomatoes.
(8) Add the Paprika, Ground Ginger, Saffron, Chopped Coriander, Lemon Juice & Zest, Cumin, 2 Tsp of Ras-El-Hanout and stir gently.
(9) Add Water if the sauce is too thick.
(10) Bring to the boil and then reduce to a simmer for 30 minutes.
(11) Add the Prawns, Olives, Honey and simmer until the Prawns are heated through.
(12) Garnish with Chillies and Coriander.

The 3rd Tagine recipe with a real depth of flavour. One we’ll most probably revisit next time all the ingredients are available.

 

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