Mushroom And Cumin Samosa And Oriental Spring Roll with a S

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salt and pepper; to taste
1 sm Onion; (chopped)
1 tb Amontillado Sherry
400 ml Cold water
1 Green Pepper
1/2 pk Beansprouts
1 md Carrot
1 Piece Fresh Ginger Root
Soy sauce
1 ts Ground Cumin Seeds
15 g Unsalted butter
1 Stick Cinnamon; (broken in
2 Sheets Filo Pastry
1 Red or Yellow Pepper
1 tb Dark Soy Sauce; (1 to 2)
3 tb Vegetable oil
1/2 ts Ground Coriander Seeds
1 tb Coriander Seeds
1 Clove Garlic; (crushed)
150 ml Vegetable stock
120 g Plain flour
55 g Cornflour
1 7.5 cm Piece Leek
1 Clove Garlic; (crushed)
12 Mange Tout
225 g Mushrooms; (thinly sliced)
Melted Butter to brush

Original recipe makes 4 servings



Spring Roll Batter 1. Mix flour and cornflour together. 2. Make a well in the middle and add the oil. 3. Gradually add water to make a smooth batter. Let it stand for 30 minutes. Filling 4. Using a hot skillet or crepe pan, make the pancakes in the ususal way. 5. Shred all vegetables into matchstick sized pieces. Fry with garlic in a little sesame oil, keeping everything very crisp. Season with soy, salt and pepper. 6. Lay a spoonful of mixture on each pancake. Fold the sides over the filling and then starting at the bottom, roll each pancake over the filling to form an enclosed cylinder. Brush edges with beaten egg yolk to seal. Put them apart on an ovenproof tray, lightly greased. Mushroom Samosa 7. Fry onion and garlic in butter until soft. 8. Add ground spices and fry to release flavour. 9. Add mushrooms and cook. Season and check flavour. Sauce 10. Reduce down to concentrate the flavour. 11. Pass through a fine sieve into a clean pan. 12. Whisk in small pieces of chilled butter until thickened glossy sauce is formed. Just before serving, stir in 1 tbsp of chopped fresh coriander leaves NOTES : Chef:Tessa Bramley

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