Mushroom and cumin samosa and oriental spring roll with a s

4 servings

Ingredients

QuantityIngredient
120gramsPlain Flour
55gramsCornflour
3tablespoonsVegetable Oil
400millilitresCold Water
½packBeansprouts
1Green Pepper
1Red or Yellow Pepper
1mediumCarrot
1Piece Fresh Ginger Root
12Mange Tout
17.5 cm Piece Leek
1Clove Garlic; (crushed)
Soy Sauce
Salt & Pepper
1smallOnion; (chopped)
1Clove Garlic; (crushed)
1teaspoonGround Cumin Seeds
½teaspoonGround Coriander Seeds
225gramsMushrooms; (thinly sliced)
15gramsUnsalted Butter
2Sheets Filo Pastry
Melted Butter to brush
1tablespoonDark Soy Sauce; (1 to 2)
150millilitresVegetable Stock
1tablespoonAmontillado Sherry
1Stick Cinnamon; (broken in half)
1tablespoonCoriander Seeds

Directions

SPRING ROLL BATTER

FILLING FOR SPRING ROLLS

MUSHROOM SAMOSA

SAUCE

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.

Filling

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.

Sauce

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.