Text 2736, 97 rader
Skriven 2010-10-14 23:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FUEL COST  01014
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> At the Vanuatu Abattoirs, rendered tallow was used as fuel in the
 GJ> boilers [...] stored in insulated tanks kept at 200C

Was that a typo? 200 C is really hot.  And tallow melts at 35-45 C.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Messy Cook's Potato Samosas
Categories: Indian, Appaetizers, Patry, Potatoes
  Servings: 8

           DOUGH:
      2 c  all-purpose flour
    1/2 ts nigella seeds
    1/2 ts salt
      2 TB vegetable oil
    1/2 c  warm water
           FILLING:
      3 md potatoes, peeled and diced
      4 TB vegetable oil, divided
      1    green Thai chili, seeded and
           chopped
      2 ts ground coriander
      1 ts amchur powder
      1 ts ground turmeric
    1/2 ts garam masala
    1/2 c  frozen peas, thawed
           Salt and pepper to taste

To prepare the dough, combine the flour, nigella seeds and salt in a
mixing bowl. Add the oil, and rub into the flour mixture until it
resembles fine bread crumbs. Add the water and stir, using a fork,
until the mixture begins to come together. Turn out onto a clean
working surface and knead for about 10 minutes or until you have a
smooth, elastic dough. Transfer to a lightly oiled bowl, and let
rest, covered for about 30 minutes.

Meanwhile, prepare the filling. Boil the potatoes in a large pot of
boiling, salted water for about 15-20 minutes, or until tender.
Drain. 

Rinse off the pot and put it back on the heat. Working over
medium-high heat, add 2 tbsp of the oil. When the oil is hot, add
the chili and spices, and cook 1-2 minutes or until fragrant. Add
the potatoes and peas, and stir until combined. Cook this mixture
for about 5 minutes, mashing the potatoes slightly with the back of
your spoon as you go. Taste the mixture and adjust the seasoning
with salt and pepper to taste if needed. Remove from heat and let
cool to room temperature.

Preheat the oven to 400F.

To assemble the samosas, divide the dough into 12 equally-sized
balls. Roll each ball into a 6" circle, and cut in half - you now
have two wrappers. To fill, fold in one corner of the semi-circle
towards the middle, then overlap slightly with the second corner to
form a cone shape, sealing the tip and sides with a little water and
pinching tight. Holding the cone open with one hand, fill with 2
tbsp of the potato filling, then pinch the top firmly closed to
seal. 

Place the finished samosa on a baking sheet lined with parchment,
and repeat this process until you have a total of 24 samosas ready
to go. Brush the samosas with the remaining 2 tbsp olive oil (or
mist with a handy-dandy oil mister, my new favourite toy). 

Bake in preheated oven for 20 minutes or until lightly browned, then
turn over and continue baking for another 5-10 minutes or until
golden all over.

Serve your samosas straight from the oven or at room temperature,
with your trio of chutneys for dipping.

Adapted from Epicurious and Colours of Indian Cooking

Makes 24 samosas

From: Http://Messycook.Blogspot.Com/
 
MMMMM-------------------------------------------------

Some go with chutneys to follow.



Cheers

YK Jim


... All of this is true.

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