STUFFED QUESADILLAS

STUFFED  QUESADILLAS:

INGREDIENTS:

1/3 cup mincd onion
450 g cooking greens, such as mustard and collards, rinsed
Salt, to taste
Crushed red chillies, to taste
2 tsp minced garlic
1 cup feta cheese, diced
150 g mozzarella, diced
12 corn tortillas
Oil, for cooking

How to prepare the filling: In a large skillet, heat 1 tbsp oil. Add onion and saute for 3-5 minutes. Add the  greens along with any water that clings to the leaves. Season with salt, red pepper and garlic and let it cool. Stir frequently. Cook until the greens are tender,  for 15 minutes. Add diced feta and set aside.

METHOD:

• Heat 2 tsp oil in a griddle, greasing the griddle evenly. Add tortillas and cook on one side until they have softened.
• Flip them to the other side and spoon 2-3 tbsp filling in the centre. Add mozzarella and use a spatula to fold the tortilla in half  around the filling. 
• Cook until the tortilla begins to brown on one side, 2-3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the mozzarella is melted, about 2-3 minutes more.
• Repeat if necessary to use up all of the tortillas and filling. Keep warm in a 250c oven until all the quesadillas have been made. Serve immediately.

NOTES  -- ( serves 4-6 )
  

LENTIL DUMPLINGS

LENTIL  DUMPLINGS:

INGREDIENTS:

1 cup /200 g mung dal ( small yellow lentils ),cleaned
1 tsp yellow mustard seeds
1/4  tsp ground turmeric
1 tsp cumin seeds
1/4  tsp mango powder
pinch bicarbonate of soda
Salt
2 tomatoes, finely chopped
1 bunch coriander, leaves removed and finely chopped
2 tsp finely chopped fresh ginger
2 fresh red or green chillies, finely chopped
Vegetable oil for deep- frying

METHOD:

• place lentils in a bowl, cover with water and set aside to soak for 3 hours. Drain  and place  lentils, mustard seeds, cumin seeds,turmeric, mango powder, bicarbonate of soda and salt to taste in a food  processor or blender and process to make a coarse paste.
• Transfer lentil paste to a bowl. Add tomatoes, coriander,ginger and chillies and mix to combine.
• Take spoonfuls of mixture and roll into small balls. Heat oil in a large  saucepan until a cube of bread dropped in browns in 50 seconds. Cook lentil dumplings a few at a time for 3-5 minutes or until golden and cooked through.

NOTES   --Lentil dumplings are delicious served  with whipped yogurt sprinkled with salt, paprika and mango powder. [ The lentil paste will keep in an airtight container in the refrigerator for 2-3 days]
(makes---20)

MEAT PATTIES

MEAT  PATTIES:

INGREDIENTS:

2 potatoes, diced
2  cardamom pods
1 large onion, chopped
250 g veal or lamb mince
2-3  fresh red or green chillies, finely chopped
1 tsp cumin seeds
1/2 bunch fresh coriander, leaves removed and chopped
1 tsp fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 egg, lightly beaten 
Salt 
Vegetable oil for shallow - frying

METHOD:

• Place potatoes and cardmom pods in a saucepan , add just enough water to cover and bring to the boil. Reduce heat and simmer for 10 minutes or until potatoes are cooked.
• Add onion and mince and cook for 5 minutes longer. Drain off excess liquid, remove cardamom pods and set potato and meat mixture aside to cool for 15 minutes. Add chillies, cumin seeds, coriander, ginger, garlic,egg and salt to taste to potato and meat mixture and mash to combine. From mixture into patties.
• Heat 2.5 cm /l  in oil in a large frying pan and shallow - fry patties for 3-4  minutes each side or until golden. Drain on absorbent kitchen paper and serve immediately.

NOTES  - The pattie mixture will keep in an airtight container in the refrigerator for 2-3 days.
( makes 20 )

•  

SPICY STUFFED MUSHROOMS

SPICY  STUFFED  MUSHROOMS:

INGREDIENTS:

8  large mushrooms
15 g butter
1 tbsp  vegetable oil
2  onions, chopped
2 tsp finely chopped ginger
2  fresh red or green chillies, finely chopped
1 tsp cumin seeds
3 tomatoes, chopped
1 tsp  ground cumin
1/4 tsp  ground turmeric
1/2 tsp mango powder
1 tsp ground coriander
1 bunch fresh coriander, leaves removed and chopped
Salt

METHOD:

• Remove stalks from mushrooms. Chop stalks finely and set aside.
• Melt butter in a large frying pan, add mushroom caps and cook for 1-2 minutes each side. Remove mushrooms from pan and place in a shallow ovenproof dish.
• Heat oil in pan, then add onions, ginger, chillies, and cumin seeds and cook, stirring frequently, for 5 - 7 minutes or until onion is soft and pinkish in colour.
• Add chopped mushroom stalks and tomatoes and cook for 10 minutes or until tomatoes are soft and pulpy. Stir in ground cumin, turmeric , mango powder, ground coriander, half the fresh coriander and salt to taste and mix to combine. Fill each cooked mushroom with a little of the tomato mixture, sprinkle with remaining coriander and bake for 20 minutes.

NOTES   --Alternatively,the mushrooms can be cooked in the microwave on High ( 100%) for 5-7 minutes or until cooked.
oven temperature  150c,  300F , gas 2    ( serves  4 )

SALAD WITH TURKEY BACON

SALAD WITH TURKEY BACON:

INGREDIENTS:

200 g bag prepared mixed salad leaves, chilled
4 turkey bacon slices
115 g full - fat goat's cheese, sliced into 8 pieces
16 thin slices crusty white bread
Smoked salmon, optional

For the dressing
4 tbsp olive oil
1 tbsp Tarragon vinegar
2  tsp walnut oil
1  tsp Dijon mustard
1  tsp wholegrain mustard

METHOD:

• Rinse and dry the salad leaves, then arrange them in four individual bowls.
• Lay the bacon slices on a board, then cut each one into four pieces. Roll each piece up and grill for 2-3 minutes on each side in a preheated grill on medium heat.
• Meanwhile top each slice of bread with a piece of goat's cheese and place under the grill. Continue toasting the bread until the cheese is golden and bubbling.
• To prepare the dressing, mix together olive oil, Tarragon vinegar, walnut oil, Dijon mustard and wholegrain mustard. Set aside.
• Arrange the bacon rolls, salmon, if you like, and toast  on top of the prepared salad leaves, shake the dressing well and pour a little dressing over each one and serve immediately.

NOTES   - ( serves  4 )