food

Radhika’s Christmas Canapes

food

Radhika’s Christmas Canapes

Supplies

  • 35g unsalted butter
  • 1 onion, thinly sliced
  • 1 tsp cumin seeds
  • 1 tsp garlic chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp pinch chilli flakes (optional)
  • 250g Spinach. Washed and chopped
  • 1 red pepper, thinly sliced
  • 2 Plain Naan Breads ( store bought)
  • 100g Grated Cheddar & Mozzarella
  • 3 Tbsp tomato ketchup ( optional) or lime /chilli pickle
  • Salt to taste
  • Handful of chopped coriander to garnish
  • 1 tsp chilli flakes for garnish (optional)

Steps

  1. Heat the butter in a large frying pan over a medium-high heat and add the cumin seeds , sliced onions and sauté for 3-4 minutes
  2. Now add the garlic and cook about 1-2 minutes until golden and fragrant.
  3. Add the spices and salt. Mix well. Add the sliced red peppers.
  4. Stir in the spinach and cook for 3-4 minutes until wilted and most of the liquid has evaporated. Cook on high heat so the excess water evaporates and then set aside.
  5. Preheat the grill to high. Spread the naan breads with the pickle or ketchup .
  6. Cut the naan breads into bite sized triangles (you want at least 14-15). Pile a mound of spinach mix onto each, then scatter over the cheese.
  7. Put the naan bites close to the top of the oven and grill for 1-2 minutes until the cheese has melted and is just turning golden.
  8. Garnish with chopped coriander , sprinkle with chilli flakes and serve

Supplies

  • Butter - 2 Tablespoon
  • Dry red chillies -1-2
  • Cinnamon – 1” piece
  • Onions – 3 medium sized finely sliced
  • White large mushrooms 400 gm – chopped
  • Ginger – 2-3 inch piece , peeled and cut into thin strips
  • Garam masala – ½ spoon
  • Salt to taste
  • Coriander leaves to garnish

Steps

  1. Melt the butter in a large heavy-based pan over medium heat
  2. Add the dried red chillies, and cinnamon
  3. Add half of the ginger slices and fry for one minute
  4. Add the sliced onions and fry on medium heat until they are golden brown. This will take approximately 4-5 minutes.
  5. Add the mushrooms and stir-fry over high heat for 3-4 minutes or until the moisture has evaporated.
  6. Add the remaining ginger slivers and salt and mix well
  7. Finally add the garam masala at the end.

Supplies

  • 1 can Tuna (drained)
  • ½ can of drained sweetcorn
  • 1 onion, finely chopped
  • 2-3 green chillies, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • Juice of one lemon
  • Coriander Leaves: 1 tbsp. (chopped)
  • Oil 2 tbsp for cooking the tuna mix
  • Salt to taste
  • Packet ready-made filo pastry
  • 5 tbsp. melted butter or oil for brushing

Steps

  1. Heat oil in a pan, add the chopped onion and cook until golden brown.
  2. Add the ginger and garlic paste and cook the mix for 3-4 minutes.
  3. Now add the spices, chopped green chillies, and mix well
  4. Add the tuna and salt; sauté for a while and cook for 2 minutes. Now add the sweetcorn. Cook the mix for 2-3 minutes.
  5. Sprinkle the chopped coriander leaves and mix well; remove from the fire and keep it aside.
  6. Squeeze some lime juice. Cool the mix
  7. Preheat the oven to 200C/400F/Gas 6.
  8. Unroll the pastry and cover with cling film and a damp tea towel.
  9. Peel off one piece and keep the rest covered so that it doesn't dry out.
  10. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
  11. Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter.
  12. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
  13. Bake in the centre of the oven for 15 minutes, or until golden and crisp, turning halfway through the cooking time.
  14. To serve, place the samosas onto a large serving plate with the mayo harissa dip.

Supplies

  • 4 Tortilla wraps (makes 12 tacos)
  • 1 large cauliflower, cut into florets
  • Olive oil for tossing the cauliflower
  • 1 tsp fresh garlic paste
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp ginger powder
  • 1 tsp garam masala powder (optional)
  • Salt and pepper
  • Red chillies to garnish
  • 1 red onions, thinly sliced
  • Malt vinegar
  • ½ cup Tahini
  • 1 cup chopped coriander leaves
  • Juice of one lemon
  • water

Steps

  1. Preheat oven to 220 C
  2. Prepare the pickled onions- mix the sliced onion rings and vinegar. Do this at the beginning so the onions have some time to soak in the vinegar.
  3. Blanch the cauliflower florets in hot water for 5 minutes.
  4. Mix the olive oil, garlic, and all spice powders. Add the salt.
  5. Toss the blanched caulis florets in the spice mix. And spread on a baking tray.
  6. Roast the cauliflower in the over for 20 minutes or until lightly charred.
  7. Meanwhile make the tahini sauce. Combine all the ingredients and ½ cup cold water and mix well. This should be a thin consistency to drizzle over the tacos.
  8. Prepare the tacos – Use an 8-9 cm cookie cutter to cut out 15-16 small tacos or choose the size you wish. Lay on a baking tray and grill for 1 minute, flipping halfway.
  9. Place the tacos on a plate, spoon the cauliflower mix, spoon the tahini sauce on top and garnish with pickled onions and red chilli. Serve

Supplies

  • 500 gms baby new potatoes
  • 2 Tbsp olive oil
  • 100g blue cheese, crumbled
  • 150 ml soured Cream
  • 2 tsp vinegar
  • 3 Tbsp ready fried onions
  • 3 Tbsp finely chopped chives
  • Handful of parsley, finely chopped
  • 2 tsp coarsely ground black pepper

Steps

  1. Preheat the oven to 220ºC gas mark 7.
  2. Toss the potatoes with the oil and season lightly with salt. Spread over a large baking tray. Roast for 25 minutes, turning halfway, until golden and tender. Remove from the oven and allow to cool for at least 20 minutes (you can also allow them to cool completely).
  3. Meanwhile, put the blue cheese, soured cream, vinegar, and a good grind of black pepper in a bowl and roughly mash together with a fork.
  4. Use a small, sharp knife to cut a circle out of the top of the potatoes; it should be slightly cone-shaped, creating a well for the blue cheese filling to sit in.
  5. Spoon the filling into the potatoes and scatter with the crispy fried onions and chives and parsley.

Supplies

  • 500 gms chicken thighs (skinless, boneless) cut into 40 bite size pieces
  • 3 Tbsp white sesame seeds, toasted
  • 1 Tbsp black sesame seeds (optional), toasted
  • 1 bunch spring onions, finely chopped
  • 4 garlic cloves, grated or paste
  • 2 Tsp fresh ginger paste
  • 3 Tbsp soya sauce
  • 3 tsp sesame oil
  • 1 Tbsp vinegar
  • 1 Tbsp clear honey
  • 2 -3 tsp Gochujang paste

Steps

  1. Pre-heat oven to 190 C
  2. Marinade the chicken – combine all the ingredients for the marinade in a large bowl.
  3. Add the chicken pieces to the marinade, mix well and leave to marinate for 20-30 minutes
  4. Put 2 pieces pf chicken into one skewer and lay them on a baking tray lined with foil.
  5. Cook the chicken in the oven for 15 min
  6. While the chicken is cooking, reduce the marinade in a small pan for about 3 minutes. Add a little honey if needed.
  7. When the chicken is cooked, brush the sauce on top and sprinkle the sesame seeds and spring onions.
  8. Serve with a dip of your choice

Supplies

  • 1 packs of Firm Tofu - cut into bite size cube
  • 1 tsp cumin powder
  • 1 tsp onion powder
  • 1 tsp garlic powder, optional
  • 1 tsp chilli powder
  • 2 eggs
  • 5 tbsp water
  • 5 tbsp plain flour
  • 1 tbsp corn flour
  • 1 cup of breadcrumbs

Steps

  1. Heat oil in wok for deep frying.
  2. Mix everything except the tofu and breadcrumbs to a slightly thick paste. Roll the tofu in the batter then roll into breadcrumbs to coat nicely.
  3. Gently lower the tofu pieces into the hot oil, fry gently turning them few times so it cooks evenly.
  4. Once brown, drain them and transfer to a plate lined with paper/kitchen towels.
  5. Serve warm with Lemon Herb Aoili

Supplies

Aloo Bonda

  • 6 potatoes, peel, boil and mash
  • 2 onions, finely chopped
  • 2 tsp freshly grated ginger
  • 2-3 green chillies chopped (optional)
  • 1 Tsp turmeric powder

Batter

  • 2 cups gram flour
  • 1 cup rice flour
  • Pinch of turmeric for colour
  • Water as needed
  • Juice of one lemon
  • Salt
  • Oil for cooking and frying

Steps

Aloo Bonda

  1. Boil and mash potatoes
  2. Heat oil in a pan and sauté onions until they change colour. Add the ginger, chillies and spices and cook for 4-5 minutes.
  3. Now add the mashed potatoes. Season with salt. Add the lemon juice. Mix well and remover from fire and set aside to cool. Once cool, take small portions of the potato mix and make small balls of it, size of a golf ball.
  4. Make the batter – mix the gram flour and rice flour in a glass bowl. Add salt and turmeric, if using. Add water to make a thick yet pourable batter to coat the potatoes.
  5. Fry the aloo bondas- eat oil in a large frying pan over medium flame. Once the oil is sufficiently hot, dip the potato balls in the batter and carefully place them into the hot oil.
  6. Deep fry the bondas until golden brown. Once done, remove and drain the excess oil. Serve this easy potato snack recipe with chutney or sauce.

Supplies

  • 2 Tbsp groundnut oil
  • 8 shallots, finely sliced
  • 2 tbsp crunchy peanut butter
  • 1 Tbsp palm sugar or light brown sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 small pineapple, peeled, cored and cut into bite-sized chunks
  • 1 lime
  • 1 red chilli, finely sliced
  • 3 Tbsp roasted peanuts, coarsely chopped
  • a handful coriander leaves
  • For non-veg version

Steps

  1. Heat the oil in a frying pan and fry the shallots until golden brown. Reduce the heat and add the peanut butter, sugar, soy and fish sauce, and stir until the sugar has dissolved. Add the chopped peanuts and mix well.Arrange the pineapple on a platter and put a heaped tsp of the mixture on each. Top each with a squeeze of lime, a piece of chilli, a few chopped nuts and a coriander leaf.

Supplies

  • 20 wonton wrappers (2 for each crispy wonton cup)
  • 2 Tbsp of vegetable or avocado oil for wontons
  • 1 can black beans
  • 1 tsp chopped garlic
  • 2 Tbsp oil
  • 1 small onion chopped
  • Pinch of oregano
  • ½ tsp cumin powder
  • 5 tomatoes, chopped
  • 1 red onion, finely chopped
  • 2 Tbsp jalapeno chillies, chopped from a jar, drained, and chopped
  • 4-5 spring onions, finely chopped
  • 3 garlic cloves, crushed
  • Small bunch coriander, chopped
  • Juice of one lime
  • 1 Avocado diced
  • Salt to taste
  • 1 small tub sour cream

Steps

  1. Pre-heat oven to 375 degrees F.
  2. Prepare the Pico de Galo. Mix all the chopped vegetables, add lime juice and season with salt and pepper. Chill in the fridge and leave it out for 15 minutes before you are ready to serve. You could do this the day before.
  3. Brush both sides of each wonton wrapper with oil and press into a mini muffin pan. Bake for 8-10 minutes and let cool.
  4. While the wontons are cooking, cook the beans. Heat oil in a pan, add the onions and garlic and sauté for 2 minutes. Add the cumin and oregano and cook until fragrant.
  5. Add the beans and cook for 10 minutes. Add water if required.
  6. Fill each cup with a scoop of the beans, add spoon of the Pico de Galo top with sour cream and coriander leaves.