Tag Archives: pea

Sweet Potato and Pea Samosas

16 Sep

Sweet potato and pea samosas

The ingredients:

1 large sweet potato


Small handful of cashew nuts

Rapeseed oil

1 onion

1 clove garlic

1 tsp cumin seeds

1 tsp garam masala

1 handful fresh chopped coriander

1 tsp chilli powder

1 fresh green chilli

150g plain flour (I made several batches and used doves farm bread flour blend AND Juvela white flour mix)

50 butter (melted)

The recipe:

  1. Score the skin of the potato and cut into large chunks and boil until cooked.  Add the peas for the last few minutes.  When cooked, drain and put the potato and peas into a mixing bowl.
  2. Dice the onion and crush the garlic and add to hot oil in a frying pan.  Sauté until the onion becomes soft and translucent.  Don’t let the onion go brown.  Then add the cumin seeds and continue to sauté for a couple of minutes
  3. Add the onion to the potato in the mixing bowl, along with the coriander, garam masala, chilli powder and fresh chilli.  Mix well.  (You can afford to crush the potato at this point, but make sure you leave some chunks, it’ll make a good combination of textures in the finished product!
  4. Image
  5. Cover and pop in the fridge for the flavours to blend for up to 2 hours.
  6. Take the plain flour in a new mixing bowl, add 1 tbsp of rapeseed oil and bring together with a fork, adding small amounts of cold water to the flour until it comes together in a dough.  Take care not to add too much water, but if you do, just add a sprinkle more flour to balance it out.  You end up with a dough like this:
  7. Image
  8. Cover in cling film and pop in into the fridge to rest for 15-30 minutes.
  9. Make a floury paste with a little flour and enough water to make a thick sticky paste (try to avoid making it too lumpy, too thick or too runny)  this will be the “glue” to keep you samosas in shape.
  10. When ready, roll out the dough to about 1mm thickness.  If you find the dough crumbles a bit too easy, just add a tiny splash more water.
  11. Cut the dough into circles the size of a tea plate, then cut in half to make semi circles.  (Top tip: If you are not immediately making the dough into a samosa, cover with a damp cloth or the cling film to keep it from drying out.)
  12. Take a semi circle of dough, imagine cutting it into 3 slices of pizza (but don’t cut!!)  fold the 1st third over the middle third like this:
  13. Image
  14. Then fold the last third over the centre third, using a little of the flour paste to stick it together.  You should now have a little cone.
  15. Image
  16. Take a spoonful of the potato samosa filling and gently put it in the cone, taking care not to overfill the cone
  17. Image
  18. Now add a little more of the flour paste to the top of the cone and push the edges of the cone together to close the samosa
  19. Brush with melted butter and pop in the over at 220 degrees celsius for about 20 minutes, or until golden brown
  20. Serve with chutney as a yummy snack

Pea and mint potatoes with a poached egg

30 May

Pea and mint potatoes with a poached egg










500g new potatoes

1 tbsp olive oil

150g frozen (or fresh) peas

2 eggs

Salt (to taste)

Pepper (to taste)

For the dressing:

4 tbsp Olive Oil

Juice of 1 lemon

1 tbsp melted butter

1 handful fresh mint – very finely sliced/diced

The Recipe:

  1. Cut the potatoes into even sized chunks, and boil in water until just cooked through (about 10-15 minutes).
  2. Once cooked, drain the potatoes.
  3. Heat oil in a frying pan and sauté the potatoes until lightly browned.
  4. Whilst the potatoes are being sautéed, steam the peas for 5 minutes.
  5. For the dressing, mix the oil, lemon juice, melted butter and mint in a bowl (I use an old jam jar to shake it all up, and then if you have any left overs you can use it as a salad dressing later in the week), season with salt and pepper to taste.
  6. Poach the eggs in hot water, keeping the water just below a simmer for 4 minutes.  (if the vegetables are not ready when the eggs have finished poaching, put the eggs into very cold water/iced water to stop them cooking.)
  7. When the vegetables are hot, mix the peas, potatoes and pour over the dressing, tossing the veggies well to make sure they are all covered.
  8. Gently place the poached egg on top of the veggies
  9. Garnish with Lemon zest and mint


NB. If you dont fancy the egg, a bit of grilled hallumi is a tasty addition, although I have to admit, I do love the runny yolk of the egg oozing into the potatoes and peas.