So, #FoodyFriday rolls around once more. This one was not quite how or what I’d planned, but we got there in the end. Originally it was intended to be smoked salmon mousse, some kind of fish & tarte tatin. However, due to snow, plans were changed.
I know what you’re thinking. We didn’t have snow. Correct. However, AlphaMale was supposed to be winging his way back from Amsterdam on the previous evening, but was somewhat delayed due to adverse weather conditions. So the salmon I had prepared for that night needed using up. Said salmon was marinading in a tikka-style sauce and so an Indian themed meal was swiftly thought of for Date Night.
This week’s slightly impromptu menu was as follows:
Vegetable samosas with spicy mango salsa; Tikka salmon, Bombay Bash & salad; Mini meringue pies with blueberry compote.
Vegetable Samosas with Spicy Mango Salsa
2 sheets filo pastry, approx 30 x 50 cm each
1 tbsp sunflower oil
1 potato, about 170 g ,diced
1 small carrot, diced
55 g frozen peas
1 tbsp curry paste (I used tikka paste, but think Madras might have been better)
1 tbsp chopped fresh coriander
pinch of salt
Boil the diced vegetables in a pan of water for 5 minutes, then add the peas and cook for a further 2 minutes. Drain well and tip into a large bowl. Add the curry paste, coriander and salt and mix well. Mash gently, but keep the mixture course. Set aside to cool.
Preheat the oven to 200c, Gas 6, and line an oven tray with greaseproof paper.
Cut the pastry into 6 strips, each 30cm long.
Lay a pastry strip (only 1 layer) in front of you and brush lightly with oil. Place a large dessertspoon of mixture on one end, slightly to one side. Pick up a corner of the pastry and fold it over to form a triangle, then fold the other way to for a triangle on the opposite side. Continue folding like this until you reach the end. Tuck any stray bits of pastry in and place on the baking tray. Brush lightly with oil. Continue until you have completed 10-12 samosas. Don’t worry if they crack or look a bit rubbish, that’s part of the, ahem, charm. You’ll get better as you go on.
Bake the samosas in the oven for 10-15 minutes until golden and crisp.
1/2 small red onion, diced
1/2 a red chilli, finely chopped
1/2 teaspoon caster sugar
1 tbsp freshly chopped fresh coriander
1 tablespoons fresh lime juice
large pinch of salt
Mix all the ingredients together until well combined. Don’t add the avocado until ready to serve, to prevent any browning. Refrigerate for an hour before serving.
Tikka Salmon and Bombay Bash
Bombay Bash is my invention, based on Jamie Oliver’s Bombay Potato recipe, which I have included the link for. Basically it is bashed up Bombay potatoes. Simple!
1 large tbsp tikka curry paste
2 salmon fillets, skinless and boneless
Mix the yogurt and curry paste together and spoon over the salmon. Marinade for at least an hour in the fridge. When ready to cook, place on a foil-lined tin, on the lowest set of runners under a pre-heated, hot grill. Grill for 10 minutes and then rest for 5 minutes. This is just as delicious served cold.
Bombay Bash ingredients:
200 g new potatoes, cut in half if necessary so they are similar in size
2 tbspns olive oil
1/2 heaped tsp mustard seeds
1/2 heaped tsp cumin seeds
1/2 heaped tsp garam masala
1/2 heaped tsp turmeric
1/2 a whole bulb of garlic, left intact (it will be easier to get it out without finding burnt bits of garlic in your dinner!)
1/2 fresh red chilli, deseeded and finely diced
2 small tomatoes, roughly chopped
1 small bunch fresh coriander, chopped – leaves and stalks separated
Preheat the oven to 200c, gas mark 6.
Boil the potatoes in a pan of salted water for 15-20 minutes until just cooked through. Drain and leave to cool.
Place an oven tray in the oven to heat up.
In a frying pan over a medium heat, add the olive oil and all the spices. Stir quickly before the seeds start popping and add the garlic,coriander stalks, tomatoes and chilli. Mix quickly, add the potatoes and scrape the lot into the pre-heated tin.
Cook for 30 minutes, occasionally scraping the mixture around the tin to pick up all the sticky bits.
When ready to serve, bash gently with the end of a rolling pin to break up the potatoes. Stir well and serve.
Serve the salmon and potatoes with a simple salad dressed with olive oil. There are enough flavours going on in this dinner already, it doesn’t need any competition.
Mini Meringue Pies and Blueberry Compote
Admittedly a bit of a cop out – or a canny cook- whichever way you want to see it. But these were made a couple of weeks ago and frozen, minus meringue. If you want the recipe it is on my #FoodyFriday 25th January post. The compote was simply a couple of spoonfuls of blueberries slowly cooked in a squeeze of runny honey until just at bursting point.