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Coasting : Issue 13 July 2010
28 COASTING FEATURE Pastry ingredients 200g plain flour 100g butter 1 fresh egg 50ml water Pinch of salt Filling ingredients 450g potatoes (desiree or washed potatoes) diced small 100g brown onion (finely chopped) 30g coriander (finely chopped) 2 tbsp curry powder 1 tsp caster sugar ½ tsp cracked black pepper 4 pieces of curry leaves 1 tsp salt 30ml cooking oil 50ml water Extra 2 litres of cooking oil for frying 1 egg beaten to seal pastry KNOW HOW: Chef Steven Tin Kiat Lee, of the multi-award- winning H and H Catering, at Avoca Beach. COASTING RECIPE FIRST SERVE: Fried potato curry puffs are great party food. Method To make filling: 1. Heat oil in frying pan, fry the onion, coriander and curry leaves until fragrant. 2. Add the curry powder, potatoes and therest of the ingredients and gently simmer for 10-15 mins until potatoes are cooked and soft. The filling should not be too soft and runny. Leave aside to cool. To make pastry: 1. In a mixing bowl, combine all ingredients and knead until it forms a dough. Let it rest for one hour. 2. Dust some flour on working bench, roll the pastry into 3mm thickness and cut into circles using a 6cm diameter pastry cutter. Cover aside for further use. 3. Take a tablespoon of the filling and place in the centre of the pastry. Brush with egg wash along the edge of the pastry. 4. Fold pastry over to make a half circle and crimp the edges to seal. 5. Deep fry in hot oil until golden. 6. Serve with yoghurt mint dip (optional). Entertainers Fried potato curry puffs Having some people over to your place this weekend? Then make an impression with some finger food that will have your guests feeling right at home. Chef Steven Tin Kiat Lee, of the multi-award- winning H and H Catering, at Avoca Beach (phone 4382 4890), said you don't have to go to a lot of trouble to do a whole lot better than the stock standard cheese and crackers. Steven's fried potato curry puffs are the perfect starter to a night's entertainment. "This is a humble dish which is very easy to make," Steven said. "Every household would have the ingredients." This recipe makes 20 servings. And the best bit? "You can make them before your big night and freeze them. Then simply pull them out and deep fry them," Steven said. "It's great party food." t mint dip ingredients atural yoghurt 0g fresh mint leaves finely chopped) ½ tsp ground cumin ½ tsp turmeric powder central coast • 1 tbsp lemon juice Salt and pepper to taste Method Mix all ingredients together and serve.
Issue 12 June 2010
Issue 14 August 2010