Vegetable pakoras with chickpea curry and side salad
Elderberry and apple turnovers
Harvest of the day
For the pakoras: garlic, chard, kale, chilli
For the curry: bay leaves, coriander leaves, potatoes
For the side salad; lettuce, rocket, nasturtium leaves, tomatoes, beetroot, dill, parsley, tatsoi, chickweed
For the turnover: elderberry, apple
- Ginger and garlic paste , 1 ½ tsp
- Turmeric, Coriander and, cumin ground ½ tsp each.
- Salt as per taste.
- Mix veg: potatoes and courgette
- Leaves: chard, spinach, beetroot leaves
- 2 medium onions chopped
- 3/4 Chillies
- Chickpea flour
- Sunflower oil, 1 l
Chop all vegetables finely, place in a bowl and crush them with your hands. The idea is to bruise them and to extract some water.
Add 1 ½ tsp of garlic and ginger paste and all other spices. If you are making your own paste, blend together 2 garlic bulbs with 1 inch of ginger.
In a big pan, pour 1l of oil and bring to a boil. It needs to be really hot before you put the pakoras in.
In a separate bowl, add 2 cups of gram flour (chickpea flour), all the spices and salt (again) and 1 cup of water together with your hand of a whisk.
Combine chopped vegetables and gram flour mixture. Mix together and add 2 bitten eggs.
Take one table spoon and scoop out the mixture and frying the oil. Turn after a few minutes. It is ready once brown-ish.
- 2 tins Chickpea
- Half kilo potatoes
- 1 large onion
- Ginger and Garlic paste
- Turmeric, Coriander, Cumin and Chilli powder 1tsp each.
- Bay leaves
- Fresh Coriander leaves.
Chop the onions finely and fry in a pan with oil and spices and 1 ½ tsp garlic and ginger paste. When the onions are soft, add chopped potatoes, chickpea and some hot water. When potatoes are soft, add your chopped chillies and coriander. rEmove from heat.
Ingredients (for 4)
- 2 cooking apples (Peasgood’s if you can get them)
- A handful of elderberries, washed
- 1 egg, beaten
- Sugar for dusting
Peel the apples and chop them into small-ish chunks. Put them into a pan with a little sugar and water and cook on medium until they start to soften. While the apples cook, remove the elderberries from their stalks by running your fingers or a fork down them away from the main stalk.
Add these to the apples just as the apples are getting soft so that the berries burst and colour the apples.Turn the heat off and allow to cool while you sort out the pastry.
Note: Stem and raw elderberries are non-edible (risks of nausea, vomiting, and diarrhea . Always cook your berries before eating.
Roll the pastry and using a bowl or cutter make 4-5 circles
Put some of the apple mixture into the middle and then fold the pastry over the top to make a turnover.
Seal the edges with some firm pinching, put a few slits in the top of the pastry and then brush with the beaten egg.
Put into the oven at 190C for 35-40 minutes.