BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER

Serves 8, 6 points plus per serving (1/2 cup filling each.)

Ingredients:

2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)

2 TBSP ginger garlic blend

1 tsp oil

1 tsp table salt

1 tsp black pepper

1 tsp coriander seed(s)

1 tsp cumin seeds

1 large potato, boiled, peeled & mashed.

1 cup(s) frozen green peas

2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.

1 cup(s) onion(s)

1 pound cooked ground lamb

½ cup chicken stock

Instructions:

Preheat the oven to 400 degrees F.

Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.

Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.

Arrange the 8 samosas on a lightly greased baking sheet or stone.

Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.

Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!

Indian Roasted Cauliflower:

Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)

Friday, September 23, 2011

Filming Done! Edits? Not so much...

So we finished taping the intro and closing for my audition tape Wednesday. It went really well and felt good to include some more movement, scenery and creative aspects. Last night I spent time trying to cut out unnecessary details and get it down to 3 minutes...as of 1130pm last night, I was down to 3 minutes 49 seconds but have a few additional ideas on how to narrow it further. I'm hoping to figure out how to insert a title slide and some pictures of the recipe while I'm talking about it so that it will look as good as it can without professional help. Wish me luck! I'm so excited I can hardly sit still:) Aubry.
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Thursday, September 15, 2011

1st Practice taping tonight!

Well, tonight Drew and I are going to tape a practice "segment" for my hopeful food network audition tape due by october 1st. On the menu? Baked lamb samosas with indian roasted cauliflower and fresh pineapple:) Recipe to follow...details on our efforts taping as well:)
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