Cauliflower Curry Samosas

SAMOSA DOUGH:
  • 2 cups flour
  • 1 teaspoon Kosher salt
  • 1/3 cup vegetable oil
  • 2/3 cup water
  • canola oil (for frying)
CAULIFLOWER FILLING :
  • 1 medium Yukon gold potato (peeled)
  • 2 tablespoons butter
  • 2 cups small cauliflower florets (finely chopped)
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup golden raisins
  • 3/4 cup coconut milk
  • 1/2 cup roasted, salted cashews (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
MINT YOGURT SAUCE :
  • 1 cup Greek yogurt
  • 1/4 cup mint (finely chopped)
  • 2 tablespoons olive oil
  • For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
  • Cover with plastic and allow to sit at room temperature for 30 minutes.
  • Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
  • For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
  • Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
  • Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
  • For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
  • Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
  • 2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.

Welsh Rarebit by Robert Burns

50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream92b7adc8-239b-425a-a67a-37463dbffd2f--125_Welsh_rarebit
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
Worcestershire sauce

  • In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
  • Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
    Serves 6 as a snack