Mushroom and cumin samosa and oriental spring roll with a s

Yield: 4 servings

Measure Ingredient
120 grams Plain Flour
55 grams Cornflour
3 tablespoons Vegetable Oil
400 millilitres Cold Water
½ pack Beansprouts
1 \N Green Pepper
1 \N Red or Yellow Pepper
1 medium Carrot
1 \N Piece Fresh Ginger Root
12 \N Mange Tout
1 \N 7.5 cm Piece Leek
1 \N Clove Garlic; (crushed)
\N \N Soy Sauce
\N \N Salt & Pepper
1 small Onion; (chopped)
1 \N Clove Garlic; (crushed)
1 teaspoon Ground Cumin Seeds
½ teaspoon Ground Coriander Seeds
225 grams Mushrooms; (thinly sliced)
15 grams Unsalted Butter
2 \N Sheets Filo Pastry
\N \N Melted Butter to brush
1 tablespoon Dark Soy Sauce; (1 to 2)
150 millilitres Vegetable Stock
1 tablespoon Amontillado Sherry
1 \N Stick Cinnamon; (broken in half)
1 tablespoon Coriander Seeds





Spring Roll Batter

1. Mix flour and cornflour together.

2. Make a well in the middle and add the oil.

3. Gradually add water to make a smooth batter. Let it stand for 30 minutes.


4. Using a hot skillet or crepe pan, make the pancakes in the ususal way.

5. Shred all vegetables into matchstick sized pieces. Fry with garlic in a little sesame oil, keeping everything very crisp. Season with soy, salt and pepper.

6. Lay a spoonful of mixture on each pancake. Fold the sides over the filling and then starting at the bottom, roll each pancake over the filling to form an enclosed cylinder. Brush edges with beaten egg yolk to seal. Put them apart on an ovenproof tray, lightly greased.

Mushroom Samosa

7. Fry onion and garlic in butter until soft.

8. Add ground spices and fry to release flavour.

9. Add mushrooms and cook. Season and check flavour.


10. Reduce down to concentrate the flavour.

11. Pass through a fine sieve into a clean pan.

12. Whisk in small pieces of chilled butter until thickened glossy sauce is formed. Just before serving, stir in 1 tbsp of chopped fresh coriander leaves

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.

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