Leek Fritters
from Waitrose recipe tweaked by me
200g of finely sliced leeks including the green tops
2 large eggs beaten
50g of plain flour
1/2 tsp salt
about 75ml of sunflower or vegetable oil for frying
Sauce
200g of Natural yoghurt
1 large clove of garlic sliced
1 tsp of chopped fresh herbs
2 tsp of chili jam
To make the fritters combine all the ingredients except the oil, in a bowl mix it all up season with black pepper set aside. Heat the oil in large frying pan over a medium high heat . Drop 6 spoonful's of batter mixture press down gently with a spatula. to level
Fry for 2 minutes on each side until golden you may need to adjust the heating to stop them cooking too quickly on the outside before the inside is cooked. When happy all cooked transfer to cooling rack and repeat to cook the remaining fritters. You should have enough for 12 in total.
Mix up the yoghurt with fresh herbs and garlic and season .
Then get 4 plates and put some of the yoghurt on each then 2 fritters and then some chili jam on top .
From Meera Sodha
Savoy cabbage black kale and Potato Subji
Recipe
This makes a light supper with nan bread or a more hearty meal with a rice and dhal.
Ingredients
1 tsp coriander seeds
2 teaspoons of cumin seeds
3 tablespoon of rapeseed or vegetable oil
15 fresh curry leaves ( we did not have these fresh so I used dry ones not so good
1 teaspoon of black mustard seeds
1 large onion thinly sliced
800g of potatoes waxy ones if possible and in quarters
200g of savoy cabbage finely shredded
100g of Black Kale or curly Kale finely shredded
1 1/4 teaspoon salt
1/2 teaspoon of chili
1/5 Teaspoon of turmeric
Lightly grind the coriander and cumin seeds in a pestle and mortar. Put the oil in a large frying pan ( that has a lid) over a medium hot heat and when it gets hot the spices will crackle add the onion and Cook for 10minutes stirring occasionally.
Add the crushed coriander and cumin seeds followed by the potatoes. Cook for another 10minutes turning the potatoes and get them crispy. Add a few tablespoons of cold water, cover with a lid turn down and simmer for further 5- 10 minutes until the potatoes are tender.
Add the shredded cabbage and kale to the pan with another two tablespoon of water mix it all up add the salt and chili and turmeric mix and cover with the l d on again reduce the heat now to low and simmer for another 4 -6 minutes until the greens are wilted and serve with as I said a nan bread or rice and dhal if you have it. Enjoy if you have spring onions they could be sliced and put on top as well.
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