Your full small chops recipe is here💃
Springroll,samosa,plantain mosa, fried meat,puff puff👇
1. Spring roll
SPRING ROLL
ingredients:
300 grams minced chicken breast
250g cabbage, finely shredded/grated
4 medium sized carrots, peeled, grated
100ml Chicken stock
1 finely cut green bell pepper
A handful of green peas
1 small onion, minced or finely sliced
Spices( stock cubes, curry, black pepper )
For the ''binder''(flour mix):
- 1 tablespoonful all purpose flour
- 3 tablespoonful of cool water.
PROCEDURES
Step1
. Place the grated cabbage into a pot, add the chicken stock and salt to taste and boil until the cabbage is tender. In the absence of chicken stock, you can make use of 2 stock cubes, salt and a little water.
Step2
. Add the grated carrots and the green peas and simmer until the carrots are tender. Then pour into a strainer and strain out the liquid from the vegetables.
Step3.
In a pan, heat up a cooking spoonful of vegetable oil, add the minced onions and garlic powder and fry a bit. Then add the minced chicken.
Step4.
Stir fry the minced chicken until the color changes from pink to white. Then add the stock cube(stock powder), curry powder, black pepper and mix thoroughly.
Atep5.
Now add the strained vegetables and mix well into the chicken. Add the chopped green peppers and stir fry the mixture for just 2 minutes
( remember that the veggies are already cooked ). Put off the heat and leave to cool completely.
Step6.
In a small bowl, add a tablespoon of flour and a little water. Mix thoroughly and set aside. This would be used to bind the spring roll wrappers.
Step7.
Spread out the spring roll wrappers and add the filling. Fold together and seal the edges with the ''binder''.
Step8.
Heat up the oil until very hot and fry the spring rolls until crusty and brown. Place a paper towel to drain out excess oil
Note , you also bake for 15 to 20 min's.
Enjoy your spring roll snacks with a chilled soya milk or tigernut drink
2. Samosa
Recipe makes 16 samosas.
Ingredients for the dough:
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120g flour
3 tablespoons of vegetable oil
A pinch of salt
Half teaspoon of spice (thyme or any other)
Warm water
Ingredients for the filling
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2 medium Irish potatoes
2 handfuls of green peas
1 large carrot
200g minced beef/meat
2 cooking spoons of vegetable oil
Stock cubes
1 stalk of spring onion (cut into thin circles)
1 teaspoon of curry powder
Salt and ground pepper (to taste)
1 pinch of garlic powder (optional)
Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.
How to make
Filling
Wash and peel the Irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once the get soft and set aside.
Slice onions in circles. Set aside.
Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
Add the minced meat and Stir-fry until it turns to a pale colour.
Add stock cubes, pepper and salt to taste.
Add the cooked vegetables and mix together on medium head for about 3 minutes.
Dough
Pour flour into a medium mixing bowl.
Add warm water, salt and vegetable oil. Mix until you have a smooth, stretchy dough.
Cover mixture with an airtight plastic wrap and leave to breathe for 15 minutes, then knead the dough to make it more stretchy.
Use a rolling pin to roll out the dough to a thickness of about 2-3mm.
Cut the dough in circles. You can use the tip of a round glass bowl if you do not have a circular dough cutter.
Cut those circles in two equal halves and smudge water on the straight part of the Semi-circular dough. Don’t close it yet.
Put a spoonful of the filling into the dough. Repeat until all the dough is finished.
Heat up vegetable oil in medium heat.
Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
Credit:Owners
3. PLANTAIN MOSA
RECIPE.
1. 1 over ripe plantain.
2. 3 tablespoons of flour.
3. 2 teaspoon of yeast.
4. Salt.
5. Vegetable oil ( For frying ) METHOD
1. Mix the yeast with warm water, cover and set aside, make sure there are no lumps.
2. Peel the over ripe plantain and mash with a fork till a good blend is achieved. Set aside.
3. Sieve the flour and salt into a bowl and mix together.
4. Add the yeast solution and stir till you get a medium consistency. If it's too thick, add little warm water but it should not be watery.
5. Add the mashed plantain, mix with a spoon till its well incorporated.
6. Cover with a napkin. Leave in a warm place for about 15 -20 minutes.
7. Heat some vegetable oil in a pot. The oil is hot enough when a small quantity of batter dropped into the oil quickly comes to the surface of the oil.
8. Scoop small amounts of the batter into the oil with your finger tips. Watch as they come up to the surface of the oil and puff up.
9. Stir constantly till golden brown. Reduce the heat if the mosas are getting brown too quickly. This is to ensure that the inside is well cooked by the time the outside becomes brown.
10. When you are through with the frying, put the mosa in a sieve that is lined with paper to drain out the excess oil.
The recipe above will give about 10 medium sized mosa. You can increase the recipe if you want to make more mosa.
4. Fried meat
1. Get the meat size reduced, fry
2. Prepare your delicious pepper sauce.
3. Once it's done, add in your prepared meat
You are good to go💃
5. Puff puff
HOW TO MAKE PUFF PUFF
Recipe
* 500g Flour
*100g Sugar
* 2 teaspoons yeast
*Half teaspoon of ground Nutmeg
*Lukewarm water
* Half teaspoon of Salt
* Vegetable Oil (for frying)
**You can double or reduce the quantity of all the ingredients if you want to depending on the quantity you need.
This recipe will make about 40 pieces of medium sized puff puff.
METHOD
1.Pour the flour into a big bowl, add the ground nutmeg, sugar, salt and the yeast and mix together.
2. Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed with hand, but you can also mix with a flat wooden spoon. Mix for about 10 minutes or until there are no lumps in it, and the batter is smooth , but it should not be watery.
3. Cover the bowl (airtight) with a clean dry cloth or aluminum foil and leave the batter to rise for about 45 to 50 minutes. To know if the batter is ready for frying, you will notice some air bubbles on it and also that the batter has doubled in size and is little thicker and stretchy.
4.Now, heat up some oil in a deep pot.
5. Do an oil test. This is done by dropping a little of the batter into the oil. The oil is ready when the puff puff rises to the top.
6. Pour the batter into your prepared bottle and drop into the oil by pressing the bottle a little at a time.
7. Fry until golden brown. Then transfer into a sieve lined with paper towels(serviettes).
Do this for the rest of the batter, a batch at a time
Enjoy!
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