Fennel Scented Spinach And Potato Samosas Recipes

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

Steps:

• Vinaigrette -- Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste.
• Salmon -- Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet.
• Fennel -- On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss.
• Bake -- In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time.
• The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil.
• Salad -- At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like.
• Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you.
• Plating -- Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional).
• Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!

Steps:

• Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
• Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
• Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.

Steps:

• In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.
• Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.
• Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

Steps:

• Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
• Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

Steps:

• Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.
• Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
• Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.
• Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.

Steps:

• Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
• Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
• Set the potatoes aside.
• Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
• Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
• When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
• Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
• Season to your taste with salt and pepper, then set aside to cool.
• Heat oven to 400F and lightly grease a baking sheet.
• To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
• Top with a second phyllo sheet and brush that lightly with butter also.
• Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
• Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
• Fold the corner of phyllo over to enclose filling and form a triangle.
• Continue folding the pastry strip, maintaining a triangle shape.
• Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
• Continue making the samosas with the remaining phyllo and filling in the same manner.
• You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
• Bake the samosas in middle of oven until golden brown, about 10 minutes.
• Garnish samosas with mint and serve warm with mint chutney.