ratatouille & broccoli open samosa
ratatouille in samosa shells pimped w/ some mint coriander & honey salsa!
IngredientsMakes: 340g (4)
| 76g | (4) | open samosa shells | (recipe below) |
| 42g | yago lite | (recipe below) | |
| 6g | coriander stalks | ||
| 2g | coriander | ||
| 60g | steamed broccoli | (recipe below) | |
| 100g | ratatouille | (recipe below) | |
| 46g | mint coriander & honey salsa | (recipe below) | |
| 4g | mint | ||
| 4g | red chillies |
Method
| Just using up leftovers from making samosas - and special THANKS mum for the fantastic ratatouille - and pimping them w/ some salsa! |
| Once you've made the components it's an assembly job! |
| Add a tea spoon of yago to the bottom, then some broccoli, then ratatouille and top w/ salsa, mint & chillies . . . very nice! |
open samosa shells
taco shells made w/ samosa dough - serve w/ a table top of filling let people invent!
IngredientsMakes: 388g (20)
| 496g | open samosa dough | (recipe below) | |
| 120g | veg oil |
Method
| Plus oil for frying . . . 120g is the oil soaked into the taco shells |
| Cut the dough into 4 pieces and roll one out into a rough square. |
| Cut 4 circles 12cm in diameter out of the dough. |
| Make one a ball from the off cuts and roll it out to make one more circle. |
| Use a fork to prick lots of small holes into each circle. |
| - this stops large bubbles forming and gives evenly distributed small bubbles. |
| Fry the discs one at a time in veg oil on a high heat until they start to bubble turning once - take CARE turning them in the hot oil. |
| Using tongs remove the taco onto a tea towel covered w/ kitchen towel, wrap the taco around a wooden spoon or thin rolling pin while it is still hot. |
| Place to one side to cool. Repeat until all the dough is used up. |
| Reform the offcuts to get two more tacos. |
open samosa dough
dough for taco shells style streetfood made w/ fine atta flour - samosa dough!
IngredientsMakes: 546g
| 220g | atta flour | ||
| 110g | plain flour | ||
| 3g | baking powder | ||
| 3g | salt | ||
| 20g | veg oil | ||
| 190g | water |
Method
| Mix all the dry ingredients in a bowl. |
| Then add the oil and the water . . |
| Pour 100g cold water into a jug, plus 200g boiling water this will give you ~65C water. |
| Add 140g to the dry ingredient and mix with a wooden spoon until it comes together. |
| Take the dough out of the bowl and kneed until smooth. |
| Place in a plastic bag for 30mins. Then use as needed. |
yago lite
lowcalorie creamy mayo yogurt dip
IngredientsMakes: 400g
| 300g | greek yogurt | ||
| 100g | mayo | ||
| 1g | aromat | ||
| 1g | salt |
steamed broccoli
IngredientsMakes: 220g
| 220g | broccoli |
Method
| Wash & steam for 8-10min . . |
ratatouille
grade A - minimal effort - ratatouille - no rats involved, no fancy pants presentation! Thanks mum!
IngredientsMakes: 1760g (7)
| 120g | olive oil | ||
| 20g | garlic | ||
| 180g | yellow pepper | ||
| 250g | red onion | ||
| 125g | onion | ||
| 250g | aubergine | ||
| 120g | tomato | ||
| 180g | courgette | ||
| 800g | tinned tomatoes | ||
| 500g | chicken stock | (recipe below) | |
| 5g | dried rosemary | ||
| 10g | salt |
Method
| This is one f me mums recipes and I'm alway chuffed when she makes it because I add it to all sorts of things - yorkie puds filled w/ lamb & ratatouille, sushi rolls, tacos, broths. |
| Anyway she's always saying I pinch her recipes and never give her credit so here's a SHOUT out to me mums ratatouille! |
| - |
| Peel garlic and fry in oil 2mins. |
| All chunky dice: |
| Add peeled diced onions, diced yellow pepper and cook until the onion is soft |
| Add the smaller dice aubergine and cook until coloured. |
| Add the chopped tomato, courgette & tinned tomatoes & dried herbs & let them sizzle for 10mins. |
| Finally add the stock and season and reduce on a low simmer for ~30mins. |
mint coriander & honey salsa
improvised mexican style salsa for tacos
IngredientsMakes: 161g
| 6g | mint | ||
| 6g | coriander | ||
| 50g | tomato | ||
| 22g | red onion | ||
| 30g | runny honey | ||
| 40g | lime juice | ||
| 5g | tabasco | ||
| 2g | red chillies | ||
| 0.5g | salt |
Method
| Pretty simple really chop everything up and mix. |
| Serve as fresh as possible. |
 |
| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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