All posts tagged: artichokes

Durban-style mince and pea samosas with spring roll pastry

Durban-style mince and pea Samosas with spring roll pastry

These crispy mince and pea pastry triangles are very different to the more commonly found “Indian” version which has a thick crusty pastry. I am not sure what the origin of this style of pastry is other than this is how they are made by the Indian community in Durban, South Africa and this is how I grew up eating them. Back then in South Africa with larger households often with dedicated cooks,hours were spent making the crispy pastry from scratch and creating these delicious appetisers for special events or just afternoon tea. When we moved to Australia my mum, Tilly, found the ideal replacement pastry to be spring roll pastry initially found in Chinese and Asian specialty shops but now readily available in mainstream supermarkets. Fillings can vary between fish, potato and peas, chicken mince curry…but my favouite remains the lamb mince and peas. All my friends loved coming over to Tilly’s for her freshly made samosas and she has actually been called upon for lessons by some samosa addicts! Here’s the recipe with …

Rate this:

Fresh young artichokes

Zesty stuffed artichokes with orange mayonnaise sauce

Inspired by traditional Sicilian fare, these rustic stuffed artichokes have been a family favourite for many years. When the kids were young this dish fitted into the category of “interactive eating” – as it entails using your hands to pulling off the steamed and stuffed leaves, dipping them in the sauce and then inelegantly sucking the stuffing off them. Messy but definitely worth the effort as you make your way to the tender artichoke heart – the jewel in the crown. The zesty orange flavoured stuffing and unique artichoke flavour team with the semi-sweet Orange mayonnaise sauce to make a delicious entree that never fails to surprise and delight guests. Prep time: 10 minutes Cooking time: 30 minutes Ingredients 4 fresh artichokes 1 onion finely diced 3 cloves garlic crushed into paste Olive oil – 2/3 tablespoons to thinly cover base of small frying pan Half a bunch parsley finely chopped 6 stale slices white bread torn into fresh breadcrumbs Zest of one Orange Juice of half an orange Half a cup whole egg mayonnaise …

Rate this: