Curry Puffs


This perennial favorite of Malaysian street food was originally created by Indian cooks but is a staple in Malaysian cusine. I include here a recipe for the pastry as well as the filling. Many of the recipes I have come across lately suggest using store bought puff pastry and baked , but , if time permits please try the pastry and do as the Malaysians and deep fry till golden.

FILLING

5 TBS oil

1 medium sized onion

31/2 tsps curry powder

2 cups finely diced cooked chicken

1 tsp chili powder

1/2 tsp turmeric powder

2 large potatoes , boiledand finely diced

1 1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp salt

PASTRY

4 cups all purpose flour

10 tbs butter or Crisco

3/4 cup plus 4 tsp water

1/2 tsp salt

Make the filling first . Heat oil and fry the onion gently until golden brown . Add curry powder , chili , turmeric  and fry gently . Add the chicken , potatoes , sugar , pepper and salt and cook for 5 minutes. Mix well and leave aside to cool.

PASTRY

Mix flour with crisco , water and salt and knead well. Allow the dough to rest , refridgerated for at least 1/2 hour. Cut the dough into 3 inch circles . Take a tablespoon of filling and place in the center. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden .

Advertisements

Cream Scones


” Scones the quintessential tea cake of the British Isles , are delicate , fluffy biscuits …..” Just delicious and typically served with afternoon tea accompanied with clotted cream and preserves . This recipe comes from Americas test kitchen , quiet frankly there are very few recipes I differ on with them . These scones are light and delicate , one of the main reasons is the ommision of eggs which really turns them more cakey.

Makes 8

Americas test kitchen

2 cups  unbleached all purpose flour ( preferably Gold Medal or Pillsbury)

1 TBS baking powder

3 TBS sugar

1/2 tsp salt

5 TBS chilled unsaled butter , cubed

1/2 cups currants ( optional )

1 cup Heavy Cream

Adjust oven rack to middle position and heat to 425*F.

Place flour , baking powder, sugar and salt in the bowl of a food processor fitted with a metal blade and pulse 6 times.

Remove lid and scatter in butter . Pulse 12 times at 1 second intervals.

Add currants , pulse one more time. Transfer dough to a large bowl.

Stir in cream with a rubber spatula or fork till dough begins to form , about 30 seconds.

Transfer dough and all dry , floury bits to countertop and knead dough by hand just until it comes together, into a rough , slightly sticky ball , 5 to 10 seconds.

Cut scones into 8 wedges. Place wedges onto ungreased cookie sheet. Baking sheet can be wrapped in plastic and refridgerated up to 2 hours.

Bake until tops are light brown 12 to 15 minutes. Cool on wire w

rack at least 10 minutes. Serve warm or at room temperature.

Eggless Chocolate Butterscotch Bars


These decadant bars are a chocolate lovers dream . There are three layers to the bars , chocolate shortbread base , which , on its on makes a fabulous cookie. The butterscotch , hazelnut filling , topped off by  bittersweet  melted chocolate/ The beauty is they are really easy to make and eggless…love that !

Makes 24

8   oz or  2 cups  all purpose flour

1/2   tsp  baking powder

5  oz  bittersweet chocolate , chopped

4  oz  or  1/2  cup unsalted butter , sliced

2  oz  or  1/3  cup muscavado sugar

2  tbs  ground almonds

TOPPING

6  oz or  3/4  cup unsalted butter , diced

4  oz or  1/2  cup sugar

2   tbs golden syrup

6  fl oz or  3/4  cup condensed milk

1  1/4  cup whole toasted hazelnuts

8  oz  bittersweet chocolate , chopped

Preheat oven to 325 *F

Melt chocolate , cool

Sift flour and baking powder. Rub  butter into flour until it resembles coarse crumbs, stir in sugar. Work in the melted chocolate and ground almonds to form a dough . Press the dough into a 12 by 8 baking pan. Prick all over and place into the preheated oven . Bake for 25 to 30 minutes till firm .  Leave to cool in the baking pan.

TOPPING

Heat butter , sugar , golden syrup and condensed milk in a saucepan .stirring until butter and sugar have melted. Simmer until golden . Stir in the hazelnuts. Pour over the cooled base. Leave to set.

Melt the chocolate in a double boiler . Spread over the butterscotch layer , then leave to set again before cutting into bars.

Iced Chocolate hazelnut semifreddo


A  semifreddo is a partially frozen dessert ideal for any time of year. It is great for entertaining as it is fully assembled , placed in the freezer and allowed to thaw at room temperature 30 minutes before serving . The combination of chocolate and crunchy hazelnuts give great texture to the creamy ice cream like consistency of the filling all enrobed by coffee and brandy soaked ladies fingers . This dessert is eggless except for the ladies fingers , I simply use any left over eggless sponge cake as an alternative.

Serves 6 to 8

3/4 cup shelled hazelnuts , toasted , skinned and chopped

about 32 sponge fingers

2/3 cup strong black cofee

2 tbs brandy

2 cups heavy cream

1/2 cup powdered sugar , sifted

5 oz bittersweet chocolate , chopped

powdered sugar and cocoa powder , for decorating

Line a loaf pan with plastic wrap and cut ladies fingers to line base and sides of pan .Reserve remaing biscuits . Stir coffee and brandy together and dip , briefly the cut fingers and return to the pan placing the sugary side down .to fit neatly.

Melt half the chocolate in a double boiler . Leave to cool.

Whip the cream with the powdered sugar until it holds soft peaks. Fold half the chopped chocolate and hazelnuts into the cream, gently stirring them in. Stir in the cooled melted chocolate. Spoon into the sponge lined pan .

Moisten the remaining biscuits in the coffee brandy mixture, briefly or they will collapse. Lay the  moistened biscuits over the chocolate cream mixture . Wrap and freeze until firm .

To serve , remove from freezer 30 minutes before serving to allow the iced cream to soften slightly. Unmold onto a serving platter and garnish with powdered sugar and cocoa powder.