Chilli Bites

Recipe by Jackie Cameron

I enjoy something slightly spicy when having a drink or two. This sparks memories of Dodo’s vegetable market in Church Street, Pietermaritzburg where my mom would stock up on supplies and my dad would buy a large paper packet filled with greasy chilli bites for my sister and I. The outer crispness and the inner slightly-spicy softness - almost sponginess - is a texture sensation. I add onion, tomato, pepper and lots of roughly chopped Dhania. For its intensity and versatility I rate Dhania one of my favourite fresh herbs and served on Camembert it makes a memorable meal with a homemade sweet chilli sauce, or with curry, or in samoosas, or in salads or with chicken livers. The options are endless.

Yields : about 25

Ingredients :

3 cups Pea Flour

20ml Roasted Cumin

½ white Onion, chopped

2 Tomatoes remove seeds and chop

1 small pepper, chopped

30 ml Durban Masala

½ bunch Fresh Dhania, finely chopped

¼ t Bicarbonate of Soda

350 ml Water

Method :

1) Heat oil for deep-frying

2) Add the cumin, onion, tomatoes, peppers, masala and Dhania to the pea flour

3) Finish with bicarb and the water.  (Add just enough water to make a soft dough.)

4) Spoon the chilli bite mixture into the warm oil and allow frying until golden in colour.  Remove and place on paper towelling.  Serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Gorgonzola Samoosas

Recipe by Jackie Cameron

The easiest samoosas are the gorgonzola-filled option and they never fail to impress. I relish the warm centre of oozing gorgonzola surrounded by the crisp spring-roll pastry. Simplicity at its best!

Ingredients :

Gorgonzola

Spring roll Pastry

Cake Flour

Water

Method :

1) Divide the spring roll pastry into three long pieces about 7cm wide and 21 cm long.  Cut down this division line and cover with a damp cloth

2) Make a slurry or flour/water paste and set aside

3) Make, 10g, balls of gorgonzola and set aside

4) Roll up your samoosa, deep fry and serve

Rolling instructions

*Place your individual spring roll pastry vertically in front of you.  Take the left hand bottom corner of the pastry and fold it, making it form a triangle that is touching the right hand side of the pastry. 

*Place the gorgonzola ball under this pastry flap and push this down securely making sure the corners are pointed and closed tightly so no cheese will later ooze out.  *Where the triangle forms a line on the pastry (the top open flap of your triangle shape).  Fold the pastry along this line and lift your triangle so the bottom point touches about ¾ its way up the right hand side of the pastry.

*Then take the bottom right corner of the pastry and fold this tightly over to the left hand side keeping in mind you want a triangular shape.  Allow each side to meet perfectly so all corners are tight so no later oozing on frying.

*Place a thin brush of the slurry or flour paste at the top of your pastry and continue the same process of rolling up.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713