Denis Delicious Salmon And Sweetcorn Samosas Recipes

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

DENI'S DELICIOUS SALMON AND SWEETCORN SAMOSAS

Steps:

• Sift flours and salt into a mixing bowl.
• Add ghee and rub in until mixture resembles fine breadcrumbs.
• Add warm water and mix to stiff but pliable dough.
• Add ½ tsp oil to a plastic bag, and refrigerate pastry for at least 30 minutes (but note below!) Remove from fridge at least one hour before using (following day is best), and knead until pliable again.
• Divide into eight.
• Roll each piece out and cut out a 7” circle, using a bowl as a guide.
• Divide each circle into 2 semicircles.
• Separate with kitchen roll if not using immediately.
• Heat 3 tbsp of oil.
• Fry the ginger and chillies for a few seconds, and then add the garam masala, the cumin and the coriander.
• Fry gently for 1 minute, then add the potatoes and sweet corn.
• Finally add the cooked salmon, and warm through.
• Allow the mixture to cool slightly,.
• To make the samosas.
• Fold each of the semi circles into 3 triangles, and make an ice-cream cone shape.
• Into the pouch formed, add a good spoonful of the salmon mixture, pinching all the edges together to seal them.
• When all eight have been made, heat about ½ inch of oil in a frying pan, and when hot add the samosas, four at a time, to the oil, and fry on both sides until browned and crispy.
• Serve immediately, or allow to cool.
• Re-heat in a hot oven (200C) for 15 minutes.
• Can be frozen; re-heat for 25 minutes from frozen.

FETA & SWEETCORN SAMOSAS

Steps:

• Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
• Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
• Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.