I’ve had a week from absolute hell, friends. As most of you know I’m finalizing my second ebook and even though every single detail was planned ahead, what I didn’t expect was for my laptop to crash. Needless to say, the universe probably felt like I needed to be brought back to earth or something, I was devastated.
Luckily the designer has a copy of the ebook file, thank the gods, but all my shoots and recipes for my build up to Christmas (and the new website) is gone. GONE. After many tears, tantrums and wine later, I had to accept that my harddrive is now irreparable and nothing could be recovered.
So, back on to the work horse I jump, now frantically trying to get ahead before we leave on holiday for Christmas. Take it from me, make sure to make back-ups. Every week.
So, a new hard drive, new windows, new photoshop and a new attitude later – and I have the perfect little snack to entertain the kids and their crowds of friends this holidays.
The great thing about these Beef Samosas is that you can use leftover mince if you have any from the previous dinner and, they freeze pretty damn well – chuck the raw samosas in a ziplock bag and deep fry when you need to.
So go on, enjoy the last couple of hard working days, give it your absolute best – and get cooking with the kids this holiday. (Don’t mind me, I’ll be working my backside off). I’d love to know where everyone is off to this holiday, please feel free to comment below. Enjoy!
|Prep Time||15 min|
|Cook Time||15 min|
- 15 ml olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 500 gr beef mince
- 1 teaspoon garam masala
- 2 pinches ground coriander
- 2 pinches turmeric
- 2 pinches chili powder
- salt and black pepper to season
- 1 cup water
- 1 potato peeled and cubed
- 15 spring roll wrappers
- water for folding
- 3 cups cooking oil
- 2 tablespoons freshly grated ginger
- 1 cup soy sauce
- 2 tablespoons balsamic vinegar
- fresh coriander to garnish
- In a large saucepan, heat the olive oil and saute the onion and garlic. Add the beef mince and brown.
- Add the spices and salt and black pepper to season. Add the water and peeled potato.
- Cover and simmer for 15 minutes until potato is soft and water has reduced. Gently mash the potato with a wooden spoon. Allow the filling to cool completely.
- In each wrapper, scoop a spoonful of filling and fold in a triangle, dabbing the wrappers with water as you close them up.
- Heat the oil in a small pot and deep fry the samosas until golden.
- In the meantime – In a mixing bowl, combine the ginger, soy sauce and balsamic vinegar. Refrigerate until use.
- Serve samosas hot with ginger and soy dip.
how do you make the ginger soy dip?