Potato Turnovers - With Chicken Livers

Ingredients:

1 kg potatoes - cut into even sized pieces
50 gm unsalted butter
1 egg - beaten
150 gm self-raising flour
sea salt to taste
Freshly ground black pepper

Chicken Liver filling:

50 gm unsalted butter
1 onion - finely chopped
1 celery stalk - finely chopped
1 carrot - finely chopped
500 gm chicken livers - trimmed
1/2 tsp paprika
1 tbsp tomato puree
125 ml chicken stock
4 tbsp chopped fresh parsley
sea salt to taste
freshly ground black pepper

To Coat:

1 egg - beaten
50 gm fine dry breadcrumbs


Directions:

Put the potatoes in a large saucepan of lightly salted water and bring to the boil. simmer for 20-30 minutes or until soft.

When cool enough to handle but still warm, peel the potatoes and pass through a potato rice or mouli, or push through a sieve into a large bowl.

Add the butter, egg, salt and pepper to the potato and beat well. Gradually knead in the flour until well mixed. Turn on to a lightly floured surface and roll out to about 5 mm thick. Let cool completely.

To make the filling: Melt the butter in a frying pan. Add the onion, celery and carrot and cook for about 5 minutes, until softened and lightly golden. Increase the heat, add the chicken livers and cook, stirring frequently, until sealed all over, about 5 minutes. Stir in the paprika, tomato puree, stock and chopped parsley. Season with salt and pepper and let cool.

Using a saucer as a template, cut the potato dough into circles of 12 cm diameter. Put i tbsp filling on each circle, a little off-centre. Fold the dough over the filling and pres the edges together firmly. Put on the greased backing sheet, brush with some beaten egg, sprinkle with breadcrumbs and cook in a preheated oven at 200 degrees C for 20-30 minutes until golden.

Serve as a snack or a light lunch with salad.


Source: Potatoes by Annie Nichols

Fried Calamari With Tartare Sauce

Ingredients:

500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard

Directions:

Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.


Serves 4


Source: Fast Finger Snacks

Spicy Dried Prawn Sambal Sandwiched

Ingredients:
12 slices white bread, buttered or spread with mayonnaise.
1 cucumber, sliced thinly.

Sambal A (Pounded Finely):
10 small onions.
3 pips garlic.
15 dried chillies, soaked.
5 chili padi.
1 tbsp toasted belacan.
100g dried prawns, soaked.
6 tbsp oil.

B:
1 tbsp asam paste, mixed with 3 tbsp water, to squeeze out thick asam juice.
1 tbsp sugar, 1/2 tsp salt to taste.

Method:


Heat up oil, saute pounded A until fragrant, add B and stir-fry until dry. Taste and dish up. Leave to cool.

Spread dried prawn sambal on one slice of buttered bread, arrange cucumber slices on top and close up with another slice of bread. Press lightly to stick.

Trim the sides of bread and cut diagonally into 2 pieces. Arrange on serving plate.

Serve as snack.

Tips:
Sandwiches should be covered with cling foil before serving otherwise they will be dry.


Source: Amieysa's Collection of Best recipes