I’m sure I’ve shared something similar before but these kale fried dumplings taste so good, they are a twist of the classic fried dumpling with the addition of kale which provides a delicious earthy taste. This is a super simple recipe to make, it is a great side dish and perfect for dipping into curries and sauces. These dumplings aren’t normally weighed, you just get the right dough consistency to shape into round shapes and fry until golden brown. It all depends on how many you are making but a good sized handful should be enough. Although it’s a small amount, the addition of kale provides so many nutrients that help to maintain a healthy body.
I thought today I would write a quick post about one of my favourite foods… PLANTAIN!!! It is from the fruit family and is often fried or boiled when eating, as opposed to eating it raw. I prefer when plantain is slightly ripe but not too soft, see the first image below, I prefer the middle one. My favourite way to cook plantain is sliced into circles and fried. I really like it when the edges get crispy and golden. Although sweet, plantain is actually quite nutritious once cooked, containing a high value of vitamin A, vitamin C and fibre. It is great as little snack to keep you going throughout the day as well as an accompaniment with most dishes. Plantain is eaten all over the world where ever it grows from parts of Africa, to south America and many Caribbean countries. It is also widely transported around the world to countries where fried snacks are popular.
Originally, when I was planning this recipe they were supposed to be pakoras but I didn’t get the consistency right and they looked more like fritters but still tasted really good. I’ve left the recipe for the rice down below.
Potato and Kale Fritters (serves 2/3)
125g gram flour or wholemeal
25g self-raising flour
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 tbsp lemon juice
150g potatoes – peeled and cut into cubes
1 spring onion – finely sliced
Handful of kale
Oil – for frying
Prepare the potatoes and in the meantime, place all of the dry ingredients in a bowl with the spring onion and kale, mixing well.
Slowly pour water into the flour mix until it is a runny dropping consistency, then add the lemon juice and set aside for 15 minutes.
Heat some oil in a deep pan and once the potatoes are cooked add to the mixture and combine everything together.
Once the oil is hot enough, keep it on a medium heat gently adding about 5/6 tablespoons of the mixture (depending of the size of your pan) and fry on both sides for about 5 minutes until golden and crispy.
You can serve them immediately or keep in the oven on a very low heat to stay warm.
This was one of my favourite recipes to make and eat, so basic but very tasty minus the creamy leeks :-\ I’m not a big fan of cream but I know it is very appealing to some people.
50g Pine nuts
5g Fresh oregano
2x Chicken breast (butterflied)
2 tbsp Olive oil for flavour
Vegetable oil for frying
250g New potatoes
1/2 Leek (finely sliced)
100ml Double cream
40g Broad beans
5g Fresh tarragon
1. Wash the potatoes and leeks thoroughly and preheat the oven to gas mark 5.
2. For the crust of the chicken, put the pine nuts into a food processor with the breadcrumbs and oregano. Set aside ready for coating the chicken.
3. Slice the leek into medium sized chunks, then wash the potatoes and place on a oven tray lightly covered with vegetable oil, salt and pepper. Place in the oven for 40- 50 minutes until slightly golden and soft. (Check the potatoes are cooked using a cocktail stick the potatoes should fall off without any force)
4. To butterfly the chicken, place your hand on top of the breast and gently slice down just above the fillet until it opens out like a ‘butterfly’.
5. Put the flour, egg and breadcrumb mix into separate bowls. Take the chicken and evenly cover in each bowl until covered in crumbs, pan fry on both sides for 4 minutes then put in the oven to fully cook for 15 minutes.
6. Whilst the potatoes and chicken are in the oven fry the leeks in the butter until soft, add the double cream, broad beans and tarragon mixing well.
7. Once everything is cooked plate up and enjoy whilst hot.
*don’t forget you can add salt or any seasonings to the chicken if you want more flavour*