Ingredients For the samosas:
Roast fruity samosas with cardamom scented vanilla ice cream
230g plain flour plus extra 80g 60ml rapeseed oil, pinch of salt For the filling: 2 mangos, peeled and cubed 3 peaches, peeled and cubed 3 kiwi fruit peeled and cubed 1 punnet of raspberries 3tbsp caster sugar
For the rosewater dip:
250ml crème fraîche 1tbsp sugar 1tbsp vanilla sugar Rosewater to taste
For the ice cream:
450ml milk 1 vanilla pod 3 cardamom pods 4 egg yolks 100g sugar 150ml double cream
First make the ice cream: Heat the milk with the vanilla and cardamom pods. Set aside for approximately 30 minutes, or until the desired flavour is achieved. Place the egg yolks, sugar, in a bowl
and mix well.
Roasted fruit samosas with cardamom scented ice cream Pour the infused milk onto the egg yolks stirring all the time. Return to the saucepan – which must be rinsed out – and stir over a low heat until the custard thickens without boiling. Strain into a large bowl and allow to
cool. Whisk the cream lightly until
beginning to thicken and fold into
the cool custard. Freeze in an electric ice cream machine if possible or in your freezer but stirring every so often to soften the ice cream.
For the samosas:
Sieve together the 230g flour and salt in a bowl, add the oil and stir in enough water to make a smooth
dough. Knead for 10 minutes, cover with a
wet cloth until required. To make the filling: Line a baking sheet with aluminium foil, place the mango, peach and kiwi on the foil and sprinkle with the sugar. Roast in a hot oven, gas mark 6,
200ºC for 10-15 minutes. Leave to cool then stir in the
raspberries. Combine all the ingredients for the
dip and chill until required. Cut the samosa dough into 12 equal
pieces and shape into balls. Dredge with flour and roll out into
circles as thinly as possible. Cut the circles in half. Take the 80g of plain flour and mix in sufficient water to make a mixture that resembles sauce Béchamel. This will act as `glue’. Take one of the semi-circles of pastry and using a finger spread the `glue’ around the edges. Carefully fold into a cone shape leaving the curved edge open. Hold the cone in your hand and two thirds fill with cold samosa filling. Seal the curved edge. Repeat with all
the remaining mixture. Cook in a deep fat fryer or in a frying pan containing 2 inches of hot oil until golden brown. Drain well, sprinkle with caster sugar and serve warm with the dip handed separately. Yes love is in the air! So, what else could we taste this week other than Champagne! Off to the ChampagneArdenne region of north-eastern France, tasting a rose sourced from a family vineyard near Les Riceys. Made from 100% Pinot noir, we are tasting the Alexandre Bonnet Rose Brut NV. The look is a Turkish Delight pink, with tiny bubbles and a fine mousse. On the nose, there is a crisp freshness with aromas of raspberries. In the mouth, a fine mousse tingles on the tongue. This is a very dry-style of wine, with raspberry fruit flavours and a very moreish biscuity note on the finish. The perfect partner for your Valentines celebrations!. Alc. Vol. 12%. Price. £19.99. Enjoy 25% off at Waitrose until 17/03/15. Suitable for Vegans and Bronze medal winner in the Decanter World Wine Awards 2014.
Until next time,