Fernet Branca marinated fig ice cream

With squinting eyes and a hacking cough I spat out my first gulp of Fernet-Branca.    It’s a common reaction with Fernet virgins – so why didn’t the liquor salesman or the pastry chef warn me?   My startled nostrils and taste buds were screaming Robitussin and Listerine.  The dark brown concoction was highly medicinal with a strong dose of Pine-Sol - and nasty to put it kindly!   After shelling out a pretty penny for the bottle, I realized that I should have done my homework and goggled it before I planned to use it with my small but precious harvest of figs!   Just look at my blog header and you’ll understand my love of figs. 

I considered trashing the bottle but local pastry chef Plinio Sandalio recently tweeted that “fernet branca makes miracles”.   I’m not sure what planet he comes from (ok, I know he’s from Bolivia) but I believe he was thinking “miracles” with desserts.  Upon further research I discovered that Fernet is a miracle potion for those with hangovers!   It’s considered the national drink of Argentina and is wildly popular in San Francisco.  I tried it with iced coke, a common mix which I found a little more palatable, but I was still thinking that I was not going to let this Fernet fool around with my beloved figs!

So who am I to question a professional chef?   As you can see, I sacrificed a few figs to find out that this overzealous digestif does indeed have special powers…when used in small amounts.   I found a marinade in Cooking Light magazine from San Francisco chef Luis Villavelazquez and marinated them for several days…just because I wasn’t quite sure what to do with them just yet!   Eventually I decided upon fig ice cream and made a rich custard base from a recipe by ice cream wiz David Lebovitz.   Rich in egg yolks and cream,  the classic custard base was the perfect complement to the brazen marinade. 

The result was brilliant!   We were swooning with delight as we scooped spoonfuls into our mouths.  It was a beautiful marriage of velvety sweet figs, rich custard, and a gentle hint of herbs and spices.   A miracle!

FYI:   Fernet began as a medicinal potion compounded by Bernardino Branca, a chemist in Milan.  It was taken to ease stomach ailments, hangovers and cramps.   The list of ingredients is incredibly long – over 40 with some still remaining a secret.  Based on grapes, it also contains a sizeable portion of saffron, myrrh, mint, cardamom, aloe, mushrooms, fermented beets, coca leaf, gentian, rhubarb, wormwood, zedoary, cinchona, bay leaves, absinthe, orange peel, Echinacea, quinine, ginseng, St. John's wort, sage, galangal, peppermint oil – and the list goes on!  Today it is made by fifth generation Fratelli Branca.  It is aged in oak barrels for 12 months and contains over 40% alcohol.  The alcohol content in the marinade prevents the ice cream from hardening rock solid.  Even after a few days it remained the perfect scooping texture.

A vintage label

Fernet Branca marinated fig ice cream

Fig marinade adapted from Cooking Light, August 2010

¼ cup water

¼ cup honey

1 tablespoon Fernet Branca (a little goes a long way!)

1 teaspoon lemon juice

pinch of salt

6 fresh figs, stems removed and then quartered

Combine water, honey, Fernet Branca, lemon juice and salt in small saucepan.  Bring to a boil.  Remove from heat.  Place figs in a glass container.  Pour marinade over figs and cover.  Refrigerate for up to 3 days - the longer the better!  Keep chilled until ready to add to the Custard base.

 

Custard base adapted from David Lebovitz’s Vanilla Ice Cream recipe in The Perfect Scoop

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

5 large egg yolks

Combine the milk, salt, sugar and heavy cream in a saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Scoop out ¼ cup milk and set aside.

Whisk the egg yolks in a medium bowl to combine. While whisking, add ¼ cup milk drop by drop to warm the eggs and prevent them from curdling. Pour the egg mixture into the milk in the saucepan and whisk continuously. Return saucepan to the heat and bring to a boil. Cook for 1 minute until it thickens slightly and then set aside to cool completely. Refrigerate for several hours or overnight until thoroughly chilled.

Freeze the custard in your ice cream maker according to the manufacturer's instructions for 10 minutes. When ice cream starts to thicken, slowly add the marinade but hold back the figs.   Continue to freeze in the ice cream maker (about 10 more minutes) and then add the figs.  Freeze until well blended and set.  Transfer to a container and freeze.

 

Prijatno!

Bobotie

“What’s that buzzing sound?”,  we asked each other within the first few minutes of the first football (soccer) match in World Cup action last month.  Not to be outdone by any other nation in WC history, the spirit of native South Africa rang through vuvuzelas – the long plastic instrument evocative of kudu horns used by tribal leaders to announce meetings.  The unmistakable droning sound led me to believe that a plague was imminent and the stadium was about to be attacked by a swarm of bees!   

Congratulations to the country of my childhood for setting the standard for other African nations.   The South African team of Bafana Bafana (“the boys” in Zulu) captivated the world by showing that they can compete on the world stage.  Troubling issues in the shadows of the state-of-the-art stadiums temporarily took a back seat as the world watched the biggest event in sporting history unfold for an entire month.   Who can forget Landon Donovan’s winning goal against Algeria, the drama behind Ghana’s painful loss to Uruguay in penalty kicks, and Puyol’s header that took Spain to the finals?

Sadly off-the-scale ticket prices made it impossible for many locals to attend.  Horrendous refereeing – particularly during USA vs. Slovenia - and the unpredictable Jabulani ball revealed the pros and cons of technology.  An extraordinary octopus named Paul predicted the outcome of all of Germany’s games and in the end favored team Spain walked off with the gold-plated trophy.

It was an interesting month for me because I had a connection to several participating countries:  Serbia because it is my birthplace;  USA because I am now a proud citizen; and South Africa because it provided my immigrant parents the freedom to succeed and therefore offered us kids a wonderful childhood.  I spent 16 of my formative years in South Africa, oblivious of the racial tension that would erupt after our emigration.  

My beautiful mother, Emilija with me (in the back) and my brother and sister, Božidar and Vesna on Durban beach

Because we rarely ‘ate out’ back then, we experienced new foods during family trips.  During our holidays in Durban, we stayed at the Killarney Hotel where there was a curry dish on the menu every day.  We fell in love with Indian food and were mesmerized by the brilliant spices at the Victoria Street Market.  We also enjoyed Bobotie, a definitive South African dish which is believed to have originated with the Cape Malay slaves.  Settlers, beginning with the Portuguese and followed by the Dutch, French, English and Indians, brought spices from their homelands and incorporated them into the local fare.  The Dutch East India Company managed trade between Europe and the Far East and brought many slaves to the Cape Province from Malaysia and Indonesia.  The addition of sweet components to meat dishes is common with the Malay.  In Bobotie (hear bobotie pronounciation) the egg custard sets the spicy, sweet meat, crunchy almonds and plump golden raisins.  It is typically finished with fresh sliced banana, grated coconut and eaten with chutney and yellow rice (plain basmati below). 

Bobotie adapted from African Cooking by Laurens van der Post

Serves 6

1 slice wheat bread, broken into small pieces

1 cup milk

2 tablespoons butter

2 pounds coarsely ground lamb, beef or a combination of both

1½ cups finely chopped onions

2 tablespoons curry powder

1/2 - 1 teaspoon spicy masala (I used a home made masala brought to me from India by a friend)

1 tablespoon light brown sugar

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup freshly squeezed lemon juice

3 eggs

1 medium-sized tart apple, peeled, cored and finely grated

½ cup golden raisins

¼ cup almonds, coarsely chopped

4 small fresh lemon, orange, or bay leaves

To finish:  grated coconut, freshly sliced banana, chutney and basmati rice

Preheat the oven to 300º F.  Combine the bread and milk in a small bowl and let the bread soak for at least 10 minutes.

Meanwhile, in a heavy 10- to 12-inch saucepan, melt the butter over moderate heat. When hot, add the ground meat and cook it, stirring constantly while breaking the meat up until the meat is completely cooked.  Using a slotted spoon, transfer the meat into a deep bowl.

Discard all but about 2 tablespoons of fat from the saucepan and add the onions.  Stirring frequently, cook for about 5 minutes until the onions are soft and translucent but not brown.   Add the curry powder, masala, sugar, salt and pepper, and stir for 1 or 2 minutes. Then stir in the lemon juice and bring to a boil over high heat. Pour the entire mixture on the meat.

Using your hands, squeeze the bread until the milk runs dry.  Reserve the drained milk.  Add the bread, 1 of the eggs, the apple, raisins, and almonds to the meat mixture.  Mix with both hands until the ingredients are well combined.  Taste for seasoning and add more salt, curry or masala if desired.   Transfer the meat mixture loosely into a 3-quart oven-proof dish and smooth the top with a spatula. Tuck the lemon, orange or bay leaves beneath the surface of the meat.

With a wire whisk or rotary beater, beat the remaining 2 eggs with the reserved milk for about 1 minute or until they are frothy.  Slowly pour the mixture over the meat.  Bake for 30 minutes, or until the custard is set and the top is light golden brown.

Lemon leaves are tucked into the meat and the custard is poured over the mixture and baked  

   Serve hot with yellow rice, fresh banana slices, grated coconut and chutney of your choice

Prijatno!

Grilled corn (esquite) with black beans, lime dressing and queso Cotija

One of my favorite aromas is grilled sweet summer corn emanating from Hispanic food stands and taco trucks.   Smoky and hot with the presence of a little char, roasted corn on the cob is becoming a common street food here in Texas as it is in Mexico.  Known as elote, corn is usually roasted in its husk.  When stripped but left attached at the end, the husk (also known as the shuck) becomes the handle with which one eats the corn.   Slathered with mayonnaise, lime and chili powder, it is one toothsome treat!

Elote that has been cut off the cob are called esquites, and that’s what I served my delightful bunco group at my Cinco de Mayo feast this year.  Served with traditional Mexican accompaniments of mayonnaise, lime juice, chili powder, cayenne pepper and Cotija cheese, I took my esquites one step further by adding black beans and scallions.   It was very well received!

Roasted corn (esquites) with black beans, lime dressing and queso Cotija

4 ears corn, husks on

½ – 1 can black beans (14-oz), rinsed and drained

2 scallions, chopped

Lime dressing (see below)

1/3 cup queso Cotija (Cotija cheese), crumbled

To roast the corn: Soak corn with husks intact in cold water for 30 minutes. Drain water and pat dry. Broil or grill corn, turning every few minutes, until the husks char and corn kernels are cooked but still firm, about 12 – 18 minutes depending on the intensity of the heat. Cool and remove husks. Cut kernels off the cob and place them in a bowl.

Add black beans, scallions and lime dressing. Toss to combine and top with crumbled Cotija cheese and sprig of cilantro.

Lime dressing:

1/3 cup mayonnaise (sour cream or yogurt would be fine as well)

2 teaspoons freshly squeezed lime juice

¼ teaspoon chili powder, or a little more to taste

¼ teaspoon cayenne pepper

¼ teaspoon cumin

¼ teaspoon salt

Combine sour cream or mayonnaise, lime juice, chili powder, cayenne, cumin and salt in a small bowl.  Set aside. 

 Prijatno!

Tabbouleh with mint, honeydew melon and prosciutto

Whether you spell it tabbouleh, tabouleh, tabouli or even tabuli, you will love this light and fruity version!  A staple in the Middle East, tabbouleh is a cold salad often found on meze plates.  Tabbouleh is made with bulgur, a whole grain wheat that has been parboiled, dried, crushed and sorted by size.  It is very high in fiber and protein and a perfect food for those watching their calorie intake - i.e., someone like me! 

I have recently formed a Biggest Loser contest with 16 of my lovely friends with the hopes of shedding the twenty, yes 20, or so pounds that I have gained since starting my blog!  The effect of sitting in front of a computer for hours on end and ingesting more calories than my typing fingers can burn has shown its ugly side.  Yeast dough, chocolate ganache, and the pleasing glass of wine in hand while I cooked will be replaced by healthier options until such time as I win this thing…and that bundle of money to be awarded!   (I am normally not very competitive but I seem to be showing my ugly side so let’s get back to tabbouleh…after all, this is a food blog and I have a job to do!)

With temperatures well into the 90’s here in Texas, tabbouleh is the perfect summer salad because stovetop heat is not needed to cook it.   It rehydrates and softens within 30 minutes with the simple addition of cold water.   Available in most grocery stores, bulgur comes in different sizes and ‘fine’ (#1) bulgur is the choice for tabbouleh. 

My garden is about to be overtaken by mint and I have been thinking of ways to use it in the kitchen.  Here it replaces parsley, the traditional herb of choice in tabbouleh.  I have never been a fan of cucumbers so they’ve been tossed for flavorful honeydew melon…and since melon and prosciutto go hand-in-hand I guarantee that you will love a few thin slices with the salad.

You may be questioning my choice of honeydew melon over one with less sugar (cantaloupe).   A girl’s got to get her vitamins and honeydew melon is very high in vitamin C and potassium.  Surprisingly, it’s high water content results in only 60 calories per cup!

Tabbouleh with mint, honeydew melon and prosciutto

Adapted from Gourmet, July 2006.  Original recipe by Melissa Roberts-Matar

1 cup cold water
¾ cup fine bulgur (5 oz)
1½ cups loosely packed fresh mint leaves
1/3 cup extra-virgin olive oil
3 tablespoons fresh lime or lemon juice
1½ cups diced firm, ripe honeydew melon
½ cup finely chopped red onion
½ teaspoon salt

¼ pound thinly sliced prosciutto

Pour water over bulgur in a bowl.  Let stand for 30 minutes.  Drain in a sieve if there is water at the bottom of the bowl.

Place mint, oil and lime or lemon juice in a blender or food processor.  Blend until the mint is finely chopped but still has some distinguishable pieces.

Toss bulgur with mint mixture, honeydew, onion, and salt.  Refrigerate for at least an hour before serving.

Serve with prosciutto.  Serves 4.

 

Prijatno!

Onion Jam

I have always loved the taste of jams and preserves.  What can be better than fruit cooked with a healthy dose of sugar?  A picky eater as a youngster -- oh, how things have changed -- bread, butter and jam kept this overactive, skinny little girl happy.  Peanut butter and jelly was an unheard-of combination in South Africa so my sandwiches were filled with salted butter and exotic berry jams, apricot, plum or my all-time favorite fig. 

I still enjoy my jam and butter but it’s more likely to be on a single piece of toast since the calories add up a lot quicker now :(    With the increase in availability of a wide variety of cheeses from all over the world and locally by our very own artisans (try Blue Heron Farm), a new way of enjoying preserves has emerged.   Chunky preserves can complement a pungent, rich cheese with its texture and sweetness;  fig jam is a perfect partner to tangy goat cheese.  

A mind-boggling array of delicious savory jams has emerged in recent years.  Chipotle peppers cannned with peaches or raspberries, ginger with figs, and blueberries with garlic are just a few that come to mind.  Here’s the simple recipe for Onion jam that I served with Walnut bread and Humboldt Fog chèvre (goat cheese) as seen in my previous post.  When cooked slowly, the onions are allowed to absorb the sugar, soy sauce, wine and vinegar.  Once the water in the liquids has evaporated the mixture becomes thick, jammy and complex in flavor…sweet, salty, a tad sour…umami... and perfect with chèvre. 

This savory jam would also be an outstanding accompaniment to a roast beef or turkey sandwich.  It would be delicious with a freshly grilled steak or on a vegetable pizza.  The thought of it mingling with melting queso in a quesadilla makes my mouth water!.  Get creative with it…it’s worth the 45 minutes or so of stirring!

Onion Jam from the Mustards Grill Napa Valley Cookbook

Makes about 1 cup

1 tablespoon extra virgin olive oil

2 cups sliced onions; I have used both yellow and red

2 tablespoons sugar

½ teaspoon soy sauce

1 tablespoons balsamic vinegar

2 tablespoons red wine

2 tablespoons water

Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 - 8 minutes until tender and translucent. Add the sugar and cook, stirring occasionally, for 15 - 20 minutes, until onions are golden brown. Add the remaining ingredients and cook, stirring often to avoid scorching, for about 20 minutes, until the mixture is thick and jam like.  Taste and adjust for salt, if necessary.  The slower you cook it, the richer the jam will become. Store tightly covered in the refrigerator for up to 2 weeks.

Prijatno!

Walnut bread with Humboldt Fog goat cheese and Onion jam

My love for goat cheese (chèvre) is no secret.  I am an afflicted turophile!  It’s a new word for me and probably for you as well, dear reader.  It comes from the Greek tyros ‘cheese’ and philos ‘love’ and was first used by the English in the 1930s.  Rarely used today, it also means ‘connoisseur of cheese’.   Aside from being a dedicated turophile, I also spend way too much time on the internet where I came across an alternative/rock band based in Toledo, Ohio named Turophilie, that claims to have “no tolerance for the lactose intolerant”!   I listened to a couple of songs on their playlist and quite like their sound.  Interesting stuff one comes across on the internet!

Back to chèvre…Hubby and I hosted a wine dinner recently with goat cheese or goat's milk in every single course.   For starters, and with the help of my accomplished wine group members, I managed to pack eight delicious tidbits on two appetizer plates.   Each of the items varied in texture, flavor and color and presented a feast for the eyes!

Warm appetizer plate

Tartelettes with chèvre, red peppers and caramelized red onions

Creamy Mediterranean chèvre polenta with scallops on a half shell

Dates stuffed with chèvre wrapped in bacon

Roasted beet and chèvre tower with pistachios

Cold appetizer plate

Humboldt Fog on homemade walnut bread

Terrine of chèvre with zucchini and roasted red, orange and yellow peppers

Chèvre crème brulee with turbinado crust

Melon salad with chèvre feta and sherry vinegar dressing

Chèvre overkill, you say?  It can never happen in my world, but it was a definite challenge for Hubby in the wine pairing department.  Since a few members of our group tend to steamroll toward the reds, we had to remind them that goat cheese loves to be courted by champagne, Sauvignon Blanc and Riesling.   I managed to sneak some chèvre into the spinach and pine nut ‘cigars’ that accompanied the main course of grilled lamb chops with celery root and Yukon gold puree and sautéed mushrooms.   We drank a few Chateauneuf-du-Pape reds and everyone was very happy.   Homemade Vanilla bean goat’s milk ice cream topped individual apple tarts for dessert and we were ecstatic!

In my ‘humboldt’ opinion, Humboldt Fog chèvre rivals the best the French can produce.   Made in California by Cypress Grove Chèvre, it is the epitome of American made cheese.  It’s firm and chalky, thick and creamy, with an unmistakable tang derived from the acids unique to goat’s milk.  The rind is edible, as well as the delicate layer of ash that runs through the middle of the cheese, giving it a pretty layer-cake look.  Best at room temperature, the outer layer oozes creamy-rich decadence seen in the picture at the end of this post.

A nice complement to the chèvre is bread made with walnuts and shallots.   The soft rich cream in the cheese contrasts with a hint of onion and crunchy nuts.  It’s also great with Onion Jam, a recipe I’ll share in the next few days.   Here’s the bread…on bright red!

Walnut bread

Adapted from The Cheese Course by Janet Fletcher

Makes one 8-inch round loaf

1 cup walnuts

¼ ounce package active dry yeast, or 2½ teaspoons instant yeast

1/3 cup warm water (110ºF to 115ºF)

1 cup milk

1/3 cup unsalted butter, cut up into chunks

about 3 cups unbleached all-purpose flour

½ cup whole-wheat flour

2 teaspoons salt

1/3 cup minced shallots

2 tablespoons cornmeal

1 pound Humboldt Fog cheese

Preheat oven to 350ºF. Toast walnuts on a baking sheet until fragrant and lightly toasted, about 15 minutes. Let cool and then chop coarsely.

In a small bowl sprinkle the yeast over the warm water and let stand for 2 minutes to soften. Stir to dissolve and allow to sit for about 5 – 10 minutes, or until fine bubbles form on the surface. This means that the yeast is active and you have just ‘proofed’ it.

Heat the milk and butter in a small saucepan until butter is melted. Set aside to cool to about 110ºF.

In a large bowl, stir together 1¾ cups of the all-purpose flour, whole-wheat flour and salt. Add the active (proofed) yeast, milk and butter mixture, shallots and walnuts. Stir until well blended. Add more all-purpose flour gradually, stirring until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead until the dough is smooth and elastic, about 5 minutes, adding more flour as necessary.

Shape the dough into a ball and transfer to a large greased bowl (I use about 1 tablespoon olive oil). Turn the dough over to coat the entire surface with oil. Cover with a clean kitchen towel and let rise until doubled, about 1½ hours. Punch the dough down and transfer to a lightly floured work surface. Reshape into a ball and transfer to a baking sheet dusted with the cornmeal. Cover with the towel and let rise until doubled, about 1½ hours.

Preheat oven to 425ºF. Put a baking dish with ice water on the floor of the oven to create steam. Slash the loaf a couple of times, and then bake for 30 minutes. Reduce the oven temperature to 325ºF, remove the water from the oven and continue to bake bread until it is well browned, about 30 minutes more. Let cool on rack before slicing.  Serve with sliced Humboldt Fog cheese and Onion Jam.

 

I am submitting this recipe to YeastSpotting, a weekly review of yeast-driven food.  Check the link for some wonderful recipes!

Prijatno!

Tuna Puri wins 2nd place at the Tournament de Tuna!

I travelled the world in my mind with ideas for a winning combination of flavors that would wow the judges during Saturday’s Tournament de Tuna.  I bounced from Portugal to Spain, Northern Africa to Greece, and I finally settled way out east in India! 

Featuring canned Portuguese tuna, Queen of the Coast was introducing its products to the USA.   The Queen herself made a graceful appearance.

It was an intimate affair – six eager contestants butting into each other in the home kitchen as we plated our promising dishes.  From left to right:  Todd Romero, Chantal Duvall, yours truly, Joni Buck, and Holly Erickson watched Jenn Molholt win with her tasty Baked tuna fritter with spicy/tangy tomato relish and avocado.   It was crispy on the outside, perfectly tender on the inside and delicious! 

After much hype on Facebook,  the romantic and adventurous Raphael made his grand appearance, fresh off his seafaring boat.  He was very handsome, charming and gracious, even when Chantal planted a big red kiss!  His accent made my legs buckle…and it looked like he was enjoying my Tuna puri! 

Pani puri is an Indian snack (chaat) found in street food carts.  A foodie friend, Jay recently introduced me to a great vegetarian restaurant in Houston called Shiv Sagar.  Their dosas are excellent and that’s where I spotted the delicate pani puri.   (Thanks Jay for steering me away from making dosas, oy!)    I picked the soft-spoken restaurant owner’s brain for information and ideas for pani puri and eventually bought a package.  They had potential -  small, hollow, crispy fried breads are the vessels for spiced vegetables and sauces.   In order to incorporate the canned tuna, I checked with my Indian connection and knowledgeable friend, Manjula.  

A vegetarian herself, Manjula described the various sauces I should use and assured me that tuna would fit right in.  Her mother’s own garam masala and a fair amount of chopped onions contributed greatly to the richness of the filling.   Willing taste-tester and an excellent cook herself, my neighbor Cheryl stated that the sweetness of the yoghurt sauce balanced the spiciness of the serrano chiles in the green sauce.  The sauces – one sweet, one sour, and one spicy; and a variety of crunchy and leafy garnishes created a complete flavor and textural sensation. 

This was my presentation.  A shot of Mango lassi completed the plate.

Thanks to Karen, Dwight, Joan and Amber at Soundworks for hosting the fun-filled affair and giving us amateur cooks an opportunity to experiment and revel in each other’s company.  Judges Brandy Graesser of Hubbell and Hudson Viking Cooking School, food marketing wiz George Darsey, and Raphael himself made positive comments and I walked off with a fantastic prize – cooking lessons at the Viking Cooking School, perfect for someone who’s always willing to experiment in the kitchen! 

Yours truly, Jenn, Raphael, Holly and the Queen of the Coast

Now to the recipe!  Start with paper-thin Pani Puri (these are made by Satyam Foods & Snacks, Inc.), and thin, crunchy sev, a vermicelli-like snack made with chick pea (gram) flour.

Here’s the filling…simple ingredients deliciously seasoned with garam masala and black mustard seeds. 

To make a hole for the filling, tap the top of one side of each puri with the back of a spoon, and then fill it with the tuna mixture.  Drizzle with Spicy green chutney, Dahi, pomegranate molasses and top with sev, chives, tomato and cilantro.  Pop the entire puri in your mouth for a blast of savory, sweet, sour and spicy heaven!

Tuna Puri   Please note that this recipe looks more complicated than it is!  You can substitute store-bought Spicy Cilantro Chutney and the rest of the components are very simple to assemble.

One bag (7.4 oz) Pani Puri (small, fried and hollow Indian breads, available at all Indian grocers)

Tuna and Chick Pea filling

1 – 2 tablespoons olive oil

1 cup finely diced onion

1 – 2 teaspoons garam masala (a spice mixture available at all Indian grocers)

½ teaspoon black mustard seeds

1 cup diced fresh tomatoes, seeds removed

3 cans (6 oz/170g each) Queen of the Coast Tuna Salad with Chick Peas, or 5 oz canned tuna in oil plus 11 oz cooked chick peas

salt, to taste

In a medium saucepan, heat olive oil. Add onion and sauté for 5 minutes until beginning to soften but not brown. Add garam masala and mustard seeds and cook for 1 minute. Add tomatoes and sauté for 1 more minute. Add canned Tuna Salad with Chick Peas and stir gently until heated through. Season with salt, if necessary.

Spicy Cilantro Chutney ( substitute with store-bought chutney, if you wish)

3 green chiles such as serrano or jalapeno, stemmed and seeded

¾-inch piece peeled fresh ginger

3 tablespoons lemon juice

1 tablespoon oil

¼ cup water

1 teaspoon salt

½ teaspoon sugar or jaggery (palm sugar)

1 tsp cumin seeds, toasted

1 bunch cilantro (about 5 ounces) less about 6 stems- reserve for garnish

Place all ingredients except for the cilantro in a blender. Pulse until combined and finely chopped. Add cilantro and blend until smooth. Season with additional salt if necessary.

Dahi (sweetened yoghurt)

1 cup plain yoghurt

1 tablespoon sugar or jaggery (palm sugar)

½ teaspoon pomegranate molasses

pinch of salt

Whisk yoghurt, sugar, pomegranate and salt to blend. Adjust to taste.

For the garnish:

½ cup sev, a fried vermicelli-like snack made with gram (chick pea) flour (available at all Indian grocers)

pomegranate molasses or sweet tamarind chutney (available at all Indian grocers)

¼ cup finely sliced scallions or chives

½ cup chopped fresh tomato

leaves from about 6 stems cilantro (reserved from Spicy Cilantro Chutney), finely chopped

To assemble Pani Puri

Carefully make a hole on one side of each pani puri. Fill each one about ¾ to the top with warm Tuna and Chick Pea filling. Arrange pani puri on a serving platter. Drizzle with Spicy Cilantro Chutney, Dahi, and garnishes (sev, pomegranate molasses, scallions, tomato and chopped cilantro). Serve with a shot of Mango Lassi to cool the palate!

 

Mango lassi

2 cups plain yoghurt

2 mangoes, peeled and chopped, or 2 cups frozen mango cubes

¼ cup milk

toasted and ground pistachio nuts and a slice of fresh mango for decoration

Blend yoghurt, mangoes and milk in a blender. Pour into glasses and sprinkle with chopped pistachio nuts. Serve cold.

Mango lassi – refreshing and not too sweet!

Click on the link for more pictures of the Tournament de Tuna. 

This post is my entry to the Magic Bullet To Go Giveaway, for which you can find details @ Fun and Food Cafe. You could win a Magic Bullet Food processor!  It’s easy!

Prijatno!