Chicken Stuffed Potato Balls

Ingredients:

• 4 Russet potatoes
• 1 chicken breast (or 1 1/2 cups shredded turkey)
• canola oil (or virgin coconut oil)
• 1/2 onion (crushed)
• 2 cloves garlic (crushed)
• 1/3 cup water
• 3 tbsp tomato sauce Spanish style
• 6 tbsp all purpose flour (or potato starch)
• 2 tbsp regular butter (or natural butter spread)
• all purpose seasoning (without pepper)
• 1/2 chicken and tomato bouillon cube
• 1/4 cup sweet bell red pepper (diced)
• salt (to taste)

Directions:

1. Defrost and slice the chicken breast in thin parts.
2. In a saucepan add 1 teaspoon of oil, tomato sauce, sweet pepper, garlic, onion, bouillon cube and saute them.
3. When the cube is dissolved add the water and mix everything.
4. Season the chicken breast slightly.
5. Put the chicken into the saucepan and cook on low temperature for about 40 minutes or until tender.
   
   (If you are using leftover cooked turkey, just cook for about 10 minutes, with all the ingredients except the bouillon cube.)
6. While the meat is cooking, wash the potatoes and peel the skins carefully.
7. In a different pan add the potatoes and water until they are entirely covered. 
8. Sprinkle a bit of salt; boil approximately for 45 minutes.
9. Drain the water, mash the potatoes, add 2 tbsp of flour and the butter.
10. In a big plate spread evenly as possible 4 tbsp of the flour.
11. With your hands take a handful of mashed potatoes and make a flattened ball with some space in the center.
12. Add some chicken breast (or turkey) in the middle and then complete the ball shape.
13. Roll the ball on the plate that already has the flour.
    
    Optionally you could use 1/3 cup of egg replacer (or do an eggwash) so that the potato balls can hold the flour better and get a crispier texture.
14. In a big saucepan add some oil, heat it and then put the chicken stuffed potato balls with around 3 inches of space between them.
    
    Keep adding oil until at least half of the potato balls' height is covered.
15. Fry them at medium to high temperature, turning them until they are golden and crispy.

jelly & custard

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Step 2
   Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Step 3
   Top with the strawberries, to serve.

Cheesy Vegetable Pizza

Ingredients

1 recipe herb pizza base
1/2 recipe tomato sauce

For The Vegetable Topping1/2 cup baby corn , sliced and blanched
1/2 cup blanched and cubed carrot
1/2 cup cubed and blanched zucchini
1/2 cup red peppers , sliced
1 tbsp butter
salt to taste
freshly ground black pepper (kalimirch) powder to taste

For The Cheese Sauce2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup milk
1/2 cup grated processed cheese
salt to taste
freshly ground black pepper (kalimirch) powder to taste
Method 
For the vegetable topping

1. Heat the butter in a pan, add all the vegetables and saute for the for 2 to 3 minutes.
2. Season with salt and pepper and keep aside.

For the cheese sauce

1. Heat the butter in a pan. Add the flour and cook for 1 minute.
2. Slowly add 1/2 cup of water, stirring continuously so that no lumps form.
3. Add the milk, cheese, salt and pepper and bring to a boil, while stirring continuously.

How to proceed

1. Place one herb pizza base on a greased baking tray.
2. Spread half the cheese sauce on top of the base and then top with half the vegetables.
3. Spoon half the tomato sauce decoratively over the vegetables and then sprinkle 1/4 cup of grated cheese on top.
4. Bake in a preheated oven at 200°c (400°f) for 20 minutes or till the base is evenly browned.
5. Repeat with the remaining ingredients to make 1 more pizza.
6. Serve hot.

Other Ingredients1/2 cup grated processed cheese
oil or for greasing

Crispy fish balls

• 3 eggs
• 1/4 teaspoon saffron threads
• 2 slices white bread, roughly chopped
• 3 garlic cloves, finely chopped
• 1/2 cup flat-leaf parsley, roughly chopped
• 500g thick boneless white fish, chopped
• 1/2 cup plain flour
• 1 cup dried breadcrumbs
• Vegetable oil, for deep-frying
• 1 cup mayonnaise

1. 1. Beat 1 egg in a bowl. Add saffron. Set aside for 10 minutes. Process bread, two-thirds of the garlic and 1/4 cup parsley in a food processor to fine crumbs. Add fish. Process until combined. Remove to a bowl. Stir in saffron mixture, and salt and pepper.
   2. 
      
      Place flour and breadcrumbs into separate dishes. Whisk remaining eggs in a bowl. Roll teaspoonfuls of fish mixture into balls. Coat in flour. Dip into egg then coat with breadcrumbs. Place onto a plate. Cover. Refrigerate for 30 minutes.
   3. 
      
      Preheat oven to 160°C. Pour oil into a saucepan to half-fill it. Heat over medium heat until a cube of bread dropped in browns in 10 seconds. Cook fish balls, 4 at a time, for 2 minutes or until golden. Transfer to a wire rack. Keep warm in oven while cooking remaining fish balls.
   4. 
      
      Combine mayonnaise with remaining garlic and parsley. Season with salt and pepper. Serve with fish balls.

Fish Fry

Vegetable oil, for frying

1 1/2 to 2 pounds fresh cod

Salt and pepper

1 /2 cup all-purpose unbleached flour

2 large eggs

2 tablespoons cold water, a splash

2 cups plain bread crumbs

1/2 teaspoon dried mustard powder

1/4 teaspoon cayenne pepper, a few pinc

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.

Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.

When the fish is evenly golden all over, remove and drain on brown paper sacks.

KEEMA-KARELAY

Ingredients:

Bitter Melon ½ kg
Mince ½ kg
Onion (chopped) 4
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste
Nigella seeds 1 tsp
Fennel seeds 1 tsp
Tamarind pulp ½ cup
Jaggery 1 tbsp
Green chilies (chopped) 4-6
Curry leaves few
Mustard Oil 1 cup
To wash bitter melons
Turmeric powder 1 tsp
Salt to taste


Tamarind paste 2 tbsp
Jaggery 1 tsp

Method:


Put 1 tsp turmeric powder, salt, 2 tbsp tamarind pulp and 1 tsp jaggery on bitter melons and keep it for 20 minutes in a strainer. Now take 1 cup oil in a pan and fry the bitter melons till they are golden brown. Now take 1 cup oil in a wok and fry onions till golden brown. Once fried take them out and keep them aside. Then add in ½ kg mince and mix it. Add in salt, tsp turmeric powder and 1 tbsp ginger garlic paste. Cook it till the water dries. Now add in 1 tbsp red chili powder, onion, 4-6 chopped green chilies, 1 tsp fennel seeds, 1 tsp black seeds and bitter melon and cook it for 5 minutes. Finally add in ½ cup tamarind pulp, 1tbsp jaggery and few curry leaves. Cook it on a slow flame and serve

Cheese and Tomato Bread Bites

• 
  

  Ingredients

  10

  frozen soft white dinner rolls (from 12.4-oz bag)

  1

  container (6.5 oz) garlic-and-herbs spreadable cheese

  1

  tablespoon diced sundried tomatoes

  1

  tablespoon diced pitted kalamata olives

  1

  jar (8 oz) marinara sauce, warmed

  
  

  • Heat oven to 375°F. Remove rolls from bag; thaw 10 minutes. With thumb, make indentation in center of each roll.
  • 2In medium bowl, mix cheese, sundried tomatoes and olives. Place 1 tablespoon cheese mixture in each indentation. Place on ungreased cookie sheet.
  • 3Bake 12 to 17 minutes or until tops are light golden brown. Serve with marinara sauce.