Crispy Chicken Pakora are popular ether as part of a meal, or just on their own. And ideal if you are having friends over or just having a quite night in. Packed with flavour but easy to make.
I will also show you how to make a cheats pakora dip with ingredients you already have at home. I have often heard this referred to as red dip, or Glasgow dip. I guess this might be due to the popularity of a pakora as a snack after a late Saturday night out.
These Asian Salmon Samosas are a quick, flavorful twist on the Indian classic. Made with salmon, ginger, garlic, and spices, they feature crispy filo pastry and can be paired with a chili and tomato jam. The samosas can be prepared in advance, ensuring a delightful and fragrant dish.
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
The saltiness of the cheese combined with the freshness of yoghurt and mint is sensational. And a perfect foil for the zip of warm garlic bread.
And of course, if you’re not in the need of party food, the rolls (minus the garlic) make a very acceptable addition to any dinner party.
You will need.
Bench mixer with dough hook
Food processor
Chopping board and knife
Bowl to prove the dough
2 lined baking trays
Pastry brush
Small pan to melt the butter
Garlic and Za’atar Knots.
Makes 15.
Garlic and Za’atar Knots – ingredients
400g strong flour
1pkt fast action yeast
220 water (just warm)
4tsp olive oil
Scant ½ tsp salt
¼ tsp dried garlic
¾ tsp Zatar
Grated parmesan cheese
Flaky sea salt
Garlic Butter.
3 cloves of garlic (crushed)
½ tsp Za’atar
75g butter
The Whipped Feta Cheese Dip.
Whipped Feta Cheese – ingredients
240g feta cheese
150ml Greek yoghurt
30ml olive oil
Finely grated zest of a lemon
2tbsp chopped fresh mint
Topping.
3 tbsp toasted pine kernels
2tbsp chopped parsley
Garlic and Za’atar Knots – Making the dough.
Sift the flour into the mixing bowl, then mix in the yeast, dried garlic powder, and Za’atar.
Adding Yeast and Za’atar to the Flour
Measure the water into a jug, then add the salt, and olive oil to the jug. Turn on the mixer then give the contents of the jug a quick whisk. Add the contents of the jug to the mixer to form a dough, then leave the mixer to knead the dough for five to six minutes.
The dough ready for proving
When you think the dough is ready, stop the machine and pull off a little dough with your fingers. Give the dough a pull apart, it should be elastic and stretchy. If it breaks apart give the dough another few minutes’ mixing on the machine.
When the dough is ready, transfer it to a lightly oil bowl, cover with clingfilm and leave in a warm place to prove.
The Whipped Feta Cheese Dip.
As the dough takes a little time to prove, we can make the Feta cheese dip. A food processor gives the best results, but it is possible to use the mixer with the whisk attached.
Blending the Feta with yoghurt, garlic and lemon
Break the cheese up into the machine, and add the yoghurt, and grated lemon zest. Turn the machine on as the cheese breaks up slowly drizzle in the olive oil. Keep running the machine until you have a smooth, light, creamy mix.
Garlic and Za’atar Knots – Knocking back the dough.
Knocking back the dough
When the dough has doubled in size, tip it out of the bowl onto the work surface. Using the palm of your hand punch the dough to knock out the gasses. Then lightly knead the dough two or three times. This will re-distribute the yeast in the dough and improve the final result.
Forming the Garlic and Za’atar Knots.
Roll the dough into a sausage, then divide it into 15 equal pieces.
Take the first piece of dough and roll it out with your hands to a rope about 200mm long. Form an overhand knot with the dough, tucking the ends underneath the knot. Place the finished knot on a lined baking tray. Then repeat this with all the pieces of dough keeping them well separated to allow for expansion. You will need the second tray to fit them all on.
Forming the overhand knots
Cover the trays loosely with cling film and leave the knots to prove until double in size again.
The Garlic Butter.
While the knots are proving make up the garlic butter. Melt the butter over a low heat and stir in the crushed garlic and Za’atar.
Garlic and Za’atar Knots – Baking.
Brushing the knots with garlic butter
When the knots are proved, lightly brush them over with the garlic butter then pop them into a 200˚c oven (180˚c fan) for 20 minutes.
Garlic and Za’atar Knots
When they come out of the oven give the knots another brushing over with the garlic butter. Sprinkle the rolls with grated parmesan cheese and a little flaky sea salt and allow to cool a little.
Garlic and Za’atar Knots – Serving.
If you have made the dip some time before it will have firmed up in the fridge. Give it a minute or so beating and it will return to its original consistency.
Spoon the dip onto a flattish serving dish, running the back of a spoon around the top to form ripples. Drizzle some olive oil over the top and sprinkle with some toasted pine kernels and chopped mint. Arrange the warm knots around the dip and serve.
Serving the Feta in a shallow dish like this will make it easier for your guests to pick up the dip with the knots.
F.A.Qs.
What is Za’atar?
Za’atar is a spice mix found in Middle Eastern and Mediterranean cooking. Its commonly made with herbs, sesame seeds, Sumac and salt. It can be used as a seasoning or with olive oil as a dip.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
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Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.
Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.
Why Not Make Your Own Easy Flatbreads at home? It’s much easier than you think, and makes an impressive addition served with snacks and dips when entertaining
This quick to make Pea and Wild Garlic Houmous is vegetarian and vegan. A light springtime treat serve it with crackers for a casual lunch or use it as a topping for canapes at dinner. Don’t be put off by the wild garlic. The flavour is delicate with a dash of chilli for heat and lime juice for freshness. If you’re a garlic lover like me, look up our post on growing garlic and how to make herb oils.
How do I find wild garlic.?
Gathering wild garlic really makes me think that spring is with us. If you are gathering wild garlic look in shady areas of damp ground close to or in deciduous woodlands. My favourite patch is on the base of a hill close to a small stream where it’s always damp.
Depending on how far north you live wild garlic will begin to appear late march and be gone by June. In May you can expect to see the small white flowers appearing. If you are having problems finding a wild garlic patch early May is a good time to have a look around. The flowers will really stand out and highlight the extent of the crop. Next year you will know exactly where to go.
Picking wild garlic.
Before you do any gathering be sure what you are looking at is wild garlic. The wild garlic leaves look very similar to Lilly of the Valley which is poisonous. Chances are that as you approach the area you will smell garlic in the air. Take a leaf and crush it in the palm of your hand. Give it a sniff and you should get a good whiff of garlic. If you don’t, its not what you want. Don’t use any of the leaves and more on. If you’re not sure, don’t use it. When you find a patch don’t gather it from the sides of the patch. There’s a fair chance passing dogs will have assisted in the watering close to the path.
wild garlic flowers-
Move a little further into the woodland and select your leaves. The younger smaller leaves have the best flavour. If its in flower look for the plants with a single flower. Plants with large multiple blooms will be older and the leaves may be more bitter. The flowers make a great garnish and its worth taking a few if you plan to use them quickly. Once you get home gently wash to leaves and dry them off on kitchen paper. Be carful with the leaves as they bruise easily. Place the leaves in a zip seal bag and pop them into the warmest part of the fridge.
Only pick what you need and never pick a whole plant. Take a few leaves here and there working across the patch. Don’t trample everything underfoot, and step between plants. It’s in everybody’s interest to preserve the environment as a resource for future years.
Never pull up the garlic bulbs. Its illegal without the landowner’s permission and a waste of time as they are of no use in the kitchen.
Pea and wild garlic houmous.
Makes 270g.
You will need.
Chopping board and knife
Shallow pan or frying pan
Spatula
Small food processor or hand blender
One large and one medium Pyrex or metal bowls
Ice or frozen ice packs
Ingredients.
Ingredients
240g frozen peas
½ clove of garlic
3tbsp light olive oil
2 spring onions
10 leaves of wild garlic
1tsp tahini
zest of a lime
2tbsp lime juice
Good pinch cayenne pepper
¼ tsp salt
Before you start, half fill the larger bowl with cold water and add the ice or icepack. Set the medium bowl into the water ready to receive the peas. This arrangement is to cook the cooked peas down as quickly as possible.
An alternative arrangement if you have a chest freezer. Is to place a heavy baking tray into the freezer an hour or two beforehand to get really cold. The cooked peas can then be tipped out onto the tray and spread out to cool quickly and retain colour and flavour.
Completely defrost the peas. I have used frozen peas for this as fresh peas are unavailable in the wild garlic season. Also, frozen peas have already been through a blanching process at the factory making the cooking minimal.
peas, spring onions and lime zest
Lay the defrosted peas onto kitchen paper to wick off as much water as possible. Finely sliced the garlic clove and pop it into the pan. Thinly slice the spring onion starting at the green end. Slice down the onion leaving the last two inches of white. This end of the spring onion is stronger and will overpower our peas. Hang on to the ends, they are a good substitute for shallots in a fish dish or curry. Once the peas are completely dry add the spring onions to the peas and zest the lime over the top.
frying garlic
Add the olive oil to the garlic in the pan and put the pan over a medium heat.
adding pea mix
Gently fry the garlic in the oil until it just shows a hint of colour. As soon as you see this quickly add the peas, onions, and lime to the pan. If you think you have taken the garlic too far, STOP, DON’T ADD THE PEAS. If the garlic is at all burnt it will spoil the whole thing. It’s much better to start again with fresh garlic and oil that waste all the ingredients and your time.
adding wild garlic
When you have added the peas turn up the heat and cook for about three minutes. The objective is to soften the spring onion and drive any last water off the peas. Shred the wild garlic and add to the pan. Cook for one more minute then tip the contents of the pan into the bowl sitting in the iced water.
cooling the cooked mix over iced water
Spread the mixture up the sides of the bowl to have as much in contact with the bowl as possible. Let the mix sit for a few minutes then give it a mix and spread it up the bowl once more. After three or four minutes the mix should have completely cooled down.
Lift the smaller bowl from the water and wipe it dry. Check the bowl is cold, if not return it back to the iced water. Transfer the mixture to a small food processor and add the tahini, cayenne, and lime juice. Then process the mixture to a paste. Have a taste and add a little more salt, lime juice or cayenne as you wish.
Lift the smaller bowl from the water and wipe it dry. Check the bowl is cold, if not return it back to the iced water. Transfer the mixture to a small food processor and add the tahini, cayenne, and lime juice. Then process the mixture to a paste. Have a taste and add a little more salt, lime juice or cayenne as you wish.
The mixture will be a coarse paste which I prefer to the baby-food like consistency a blender produces. However, if you don’t have a small food processor a hand blender will do but don’t overdo the mixing.
Serve with breadsticks or crisp crackers and use some of the garlic flowers as a garnish.
The mixture will keep for up to three days but will begin to lose a little of its vibrant colour after 6-8 hours
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
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