Tag Archives: potatoes

cauliflower, fennel, chilli and cheese croquettes

21 Sep

Nowadays my weekly menu is devised on bases a little like this; is it something that we can all eat, does it deliver on the ‘rainbow factor’, does it taste good, is it quick to make and can we cook it together? The latter is important because there are repeated demonstrations of my little boy’s best manners when he wants to get involved, ‘mammap please may I help you, it will be educational for me’.

cauliflower, fennel, chilli and cheese croquettes by Deena Kakaya

 

 

cauliflower, fennel, chilli and cheese croquettes by Deena Kakaya Today the answer was, ‘yes of course’ and oh my, the croquettes smell incredible; pillows of lightly sweet potato and mellow cauliflower with a subtle aniseed like flavour from the fennel seeds and most importantly, the creamy and oozy cheese.  I generally love anything with a crunch and there is most certainly an magnificent sense of pleasure in the crisp shell giving way to steaming hot and moist, cheesy filling.

I know this sounds a little bizarre but I got that sense of eating chips on a cool walk home with my dad when I was a child, or in Brighton with my husband (before kiddo was born)…sitting in the car and listening to the radio and watching the waves.  Except these croquettes have that ‘special’ factor.

Wyke Farm cheese asked me to try their cheddar and I found that the bold but not overpowering flavour really works well with delicately sweet and moist flavours of cauliflower and potato.  Its creamy, oozy and yet gentle enough to balance the dish.

Make sure to bake the potatoes and steam the cauliflower and avoid the temptation to boil them; boiling them will leave them wet and overly moist.  You can spice the croquettes up more if you like and I have used panko breadcrumbs for what I feel is a deeper crunch but you don’t have to, the croquettes still taste great with standard breadcrumbs. I served them with harissa, but I like them with a red pepper ketchup too!

for the full recipe please visit the Great British chefs page here

cauliflower, fennel, chilli and cheese croquettes by Deena Kakaya

Baharat roasted potatoes with aubergine and spinach

13 May

Baharat roasted potatoes with aubergine and spinach

 

Baharat roasted potatoes with aubergine spinach

The lines between ‘going back’ and going on holiday have blurred now, after this many visits to the UAE.  My three year old has made three trips out there and now has a collection of memories and a definite sense of identification with some of our regular haunts.  Neither me nor my husband are from the UAE or have family there but to be honest almost all of the people I talk to in Dubai are ex-pats.

Whilst in Oman, Muscat I reminisced about our honeymoon in Thailand because the mountainous back group and still waters evoked those entire serene and tranquil honeymoon images in my mind. Except this time, the people we made passing conversation with were a whole world away. We met an Australian family in the kid’s club and I remarked to my husband that it was they, not a nanny with their two young daughters. Most of the other children in the kids club were accompanied by a nanny that had joined their family to the resort. Australian dad now worked in Qatar and Australian mum was fond of truffles. She emphatically told me about the school her daughters attended and how her children didn’t see race or colour because their friends were of all origins; Indian, French, Japanese. She told me several times over, which I found curious.

People like to guess where you are from when on holiday don’t they? Most of the time people assume that I am from Arabic origin, in fact this happened to me at college and university too but it’s only in the UAE that people never assume that. The entertainer in the kids club remarked on my Indian eyes and English accent and asked if I was a full time mum, for again, I was the only mum in attendance there. An Indian (as in, from India) dad dropped his two smartly dressed children who were also decorated in 24ct gold jewellery, with entertaining lady and after he left she told me that he holds a very high position in the hotel and has since moved to LA to head up operations there. She herself is from a family of 7 sisters and 1 brother in the Philippines.

My little boy likes trains, unsurprisingly and the ones in Dubai are much less congested so this made for fervent and endearing conversation. Indian chap quipped that he should be on YouTube, not the head of a leading bank like he was. My boy replied, ‘maybe when I am 17 I will.’

So, as we stood at the floor to wall screens leading into the aquarium, for shark and stingray viewing my boy patted the screen guardedly inviting the sometimes smiling and sometimes frowning creatures to swim past him. Whilst he pressed his forehead against the cold glass and chattered away about what the fish must be doing, thinking, eating and travelling from a very pink, vivacious blonde haired little girl grabbed the arm of ‘Shanti’ as she explained where she saw similar looking coral. Shanti had a really peaceful demeanour and very smooth and very dark skin on a red-green-gold simple sari so I wondered if she was from southern India. Blonde mummy tried to join in the conversation but those wide eyes were mirroring only Shanti’s imperturbable smile. I wondered if this is what happens if you get caught up in the mode of, ‘because I can have hired help I will’. Or was shanti a friend? Was she the nanny?

‘Come…’ called Shanti and held the little blond girl close as she scooped her up, posing and prompting the parents to take pictures. I don’t know if Shanti heard, but I certainly did when they said, ‘just get her in there on her own, and hold it, that’s it…’

I picked up some freshly ground Baharat spice mix at the same supermarket that I go to each time that I am in Dubai and I know there must be more authentic places but you know, it was there in a big and inviting mound of freshness. A Lebanese lady next to me told me that she uses it in rice dishes and I wondered which other medley of dishes I could use them because the key ingredients are; cardamom, cassia bark, cloves, coriander, nutmeg, all spice, peppercorns, chilies or paprika. For whatever reasons the smoky aubergine, crisp potato and smooth spinach all work with this spice for a healthy vegetarian meal. Although I picked the blend up from Dubai with lasting effect in the suitcase, the spice blend is available in UK supermarkets too.

Ingredients to serve two

3 medium potatoes suitable for roasting

1 tbsp. rapeseed oil

Two medium aubergines

One tin of chopped tomatoes

4 dessert spoons of finely chopped spinach

One large red chilli

Salt to taste

2 tsp. Za’atar spice

3 tsp.  Baharat spice

150g fresh mozzarella cheese

 

A handful of cherry or plum tomatoes, quartered

Method

  1. Cut the potatoes into even sized cubes and boil them for 7-8 minutes before draining them and letting them dry completely. Then toss them in salt and the oil before roasting them in the oven at 190 degrees for approximately 25 minutes.
  2. Roast the aubergines whole at 180 degrees for approximately 30 minutes or until the inside is soft and then allow them to cool before scraping away the skins.
  3. Mix the tinned tomatoes with the chopped chilli, salt, pinch of pepper and spread them onto an oven proof dish.
  4. Combine the aubergine pulp with the Za’atar spice and a pinch of salt.
  5. Now layer on the spinach and the roasted aubergine on top of the tinned tomatoes.
  6. Once the potatoes have caught a golden colour, toss them in the Baharat spice mix before adding them on top of the spinach and aubergine.
  7. Tear the aubergine and add them to the top with the tomatoes before returning the tray to the oven for approximately ten minutes.

Gram flour pasta in a spicy tomato and veg base

5 Sep

Gram Flour pasta in a Indian spiced tomato and vegetable base

pasta final

A few weeks before I fell pregnant with my baby boy, we did a tour around India.  I wasn’t overly enthusiastic at the prospect of being guided around historical monuments I’d already seen a couple of times, that too in the sweltering orange and dusty heat.  My husband had never done it though and he was really keen.  So, I looked up some contacts and I cooked with chefs throughout our journey; aloo wadiya and kulcha in Amritsar, kofta in Udaipur, mughlai dishes in Delhi, juicy paneer in Agra, chaat in Mumbai…It was so much fun.  The passion and skill in the chefs was moving.  The chefs and I nattered for hours, perched on the edge of our comfy chairs, about their ancestry, their feelings about food, how their family regard their chosen path.  It was so exhilarating  to be around people who love what they do.  We’d slump back in our chairs in smiling consideration.
To close our bustling and rousing trip we headed over to Gujarat to see family and get it touch with our religious roots.
So we arrived at one of Porabander’s best hotels really late into the night.  The bed had blue neon lights around it.  I don’t think I need to say any more.  As l stood there whispering WTF, familiar fishy smells of this seemingly standstill coastal town overwhelmed me. It didn’t feel any different to how it did 20 years ago.  Now I’m the sort of person that enjoys foods from around the world, it thrills me.  The experience of new senses in my mouth makes me giddily happy.  I love Italian, Indian, Lebanese, Chinese, Malaysian, Moroccan, Thai, Spanish…but.  After all of that, the cuisine that cajoles me into my natural rhythm is Gujarati food.  After being separated from my native food for over two weeks, I was restless with hankerings.  I was looking forward to Dhokla, Thepla, okra curry, gram flour straws in spicy tomato.
So I asked my husband to ring reception to see what sort of Gujarati food we could get so late and how we could get a thali the next day.  You know what they told us? No Gujarati food in the hotel. That’s right.  Noodles or a sandwich were offered to me. I was aghast.
My recipe today is inspired by Gujarati Dhokli, which is effectively gram flour pasta.  Traditionally it is simmered in dhal, but my recipe is quicker and just different, as it is in a spicy tomato and vegetable base.  It’s a filling and comforting dish that is pretty simple to make. You’ll sleep we’ll on this one.
Gram flour pasta in a spicy tomato and vegetable base
Ingredients

Serves 4-5

Ingredients

Tomato and veg base

200g green beans trimmed and cut into bit size 2cm chunks

150g baby corn, trimmed and cut into 2cm bites

2 medium new potatoes cut into small cubes

4 shallots, finely chopped

3 gloves of garlic, finely chopped

3 green chilies chopped

1400ml warm water

1 ½ tin of tomatoes

The spices; 1 tsp. cumin seeds, 1 tsp. fenugreek seeds, ½ tsp. mustard seeds, 6-7 curry leaves, salt to taste, 3 cloves, a pinch of asafoetida, ½ tsp. black pepper, ½ tsp. garam masala

The Gram Flour Pasta

¾ cup gram flour

1 cup finely milled whole wheat flour

1.5 tbsp Vegetable oil

The spices; 3/4 tsp. ajwain, 1 tsp. red chilli powder, ½ tsp. turmeric powder and salt to taste

150ml warm water

Method

  1. Start by making the pasta dough by mix all of the dry ingredients and spices.  Make a well in the middle and pour into the middle.   With your fingers massage the oil into the flour, creating a lightly crumbly texture and then with your fingers mix together the water, little by little, together with the flour and spices to form a ball. Coat the ball with vegetable oil and wrap in Clingfilm and rest it whilst you continue to prepare vegetables.pasta 1.1
  2. Roll out the dough to one centimeter thickness and cut into rectangles of between 4cm by 3cm. Once they are all rolled and cut out place them onto a dish and dust the pieces lightly.  If your kitchen is very warm, put the pasta in the fridge, so that the pieces do not stick togetherpasta 1
  3. To make the tomato and veg  base, heat 2 tbsp. oil and add the asafoetida, cumin seeds, fenugreek seeds, curry leaves, turmeric powder, mustard seeds, chilies and cloves before allowing the seeds to pop.
  4. Stir in the onions and salt, then sauté for a couple of minutes before stirring in the garlic.   Soften both before adding in the potatoes, green beans and the baby corn and mixing through thoroughly. Add the black pepper
  5. Stir in the tomatoes, water and bring to a simmer before cooking for 4-5 minutes
  6. Drop in the pasta simmer for 10-12 minutes before sprinkling in the garam masala and serving lashings of it.
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