Since Daniel is a chef, and virtually all of his posts involve food in one way or another, I thought a recipe thread would be a nice addition. I'll try to post recipes for most of the meals Daniel or someone else has made or talked about in postings here.


Lamb Samosas

Filling

500g minced lamb
1 onion
2 cloves of garlic crushed
1 tsp curry powder
? tsp chilli powder
1 tsp ground tumeric
? tsp ground roasted cumin seeds
1 fresh chilli finely diced
1 tsp chopped mint or corriander
? tsp fresh grated ginger
salt and ground pepper to taste
juice of half a lemon

Heat the oil in a frying pan, add the onion and garlic. Mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.

Pastry

This recipe will make enough pastry for 24 samosas and you will need:

225gm. plain flour
2 tsp. salt
2tbs. vegetable oil
80 ml warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tbs. of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

Honey Roasted Red Potatoes

Ingredients

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

One of Riley's all-time favourite foods.

Stuffed Naan Bread With Minced Meat (Keema Naan)

For the Naan Bread
450 g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active dry yeast
2 teaspoons sugar
150 ml milk, hand-hot
2 tablespoons vegetable oil, plus a little extra
150 ml natural yoghurt, lightly beaten
1 egg, lightly beaten

For the mince stuffing
200 g lamb mince
2 -3 tablespoons oil
1 onion, very finely chopped
2 garlic cloves, minced
1/2 inch piece ginger, minced
2 green chilies, finely chopped (optional)
2 tablespoons tomato puree
1/2-1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
3/4-1 teaspoon salt (to taste)
2 -3 tablespoons fresh coriander leaves, finely chopped

Directions:
1. To make the naan bread:.
2. Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
3. Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
4. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. 5. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
6. To make the mince stuffing:.
7. Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
8. Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
9. Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
10. Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is ?wet?, it will be impossible to roll out the naans without bursting them.
11. Keep aside to cool completely then mix in the chopped coriander leaves.
12. Back to making the naan bread:.
13. Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
14. Punch down the dough and knead it again and divide into 8 equal balls.
15. While working on 1 ball, keep the remaining balls covered.
16. Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
17. Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
18. Brush the top with melted butter.
19. Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
20. Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
21. Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
22. Wrap the naans in a clean tea towel and serve hot.