Curry-Spiced Samosas with Plum and Tomato Marmalade

Happy Advent everyone!  Things on the adoption front are going smoothly.  Both of our applications have been received and accepted.  We have to fill out the second part of our CHSFS's application and we are still waiting on the various law enforcement offices to complete our background checks.  One is done so far with two more to go.  It is hard to wait for something you have no control over.  Once those are in and we have been cleared we can then start the home study process. 

We told Isen, Enoch and Keenen (our children) about the adoption.  They are a little young to understand the concept of adoption so we asked it they could love another brother or sister to which Isen and Enoch both said no.  I asked again if they could love a baby brother or baby sister and Isen smiled and said yes, he could love a BABY.  Enoch still said no...he still thinks of himself as the baby in the family :)  Keenen just smiled and giggled.

Anyway, I wanted to share another recipe with everyone.  If you are going to be in the Edgar area on December 21 around 3:30 come to St. John Ev. Lutheran Church on Huckleberry Street and see the Sunday School Christmas Program and stay for our first-ever Family Mission Sunday and Ethiopian inspired dinner!

Curry-Spiced Samosas with Plum and Tomato Marmalade

Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.

Marmalade:

2  tablespoons  pine nuts

2  cups  coarsely chopped plum (about 3)

2  tablespoons  chopped shallots

1 1/2  teaspoons  olive oil

1 1/2  teaspoons  butter

2  medium tomatoes, quartered (about 1 pound)

1  garlic clove, chopped

1  tablespoon  sugar

1/2  teaspoon  harissa

1  thyme sprig

1  (2-inch) piece vanilla bean

1/2  teaspoon  chopped fresh basil

1/4  teaspoon  salt

Filling:

Cooking spray

1/2  cup  thinly sliced yellow onion

1  pound  Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)

1/2  cup  chopped carrot

2 1/2  teaspoons  red curry paste

1  garlic clove, minced

1  cup  water

1/3  cup  light coconut milk

2  teaspoons  fresh lime juice

1/4  teaspoon  salt

Dough:

1  teaspoon  ground turmeric

1/2  teaspoon  ground ginger

1/2  teaspoon  ground cinnamon

6.75  ounces  all-purpose flour (about 1 1/2 cups)

1/2  teaspoon  salt

1/4  teaspoon  baking soda

1/4  cup  hot water

6  tablespoons  fresh lemon juice

7  teaspoons  peanut oil, divided

To prepare marmalade:

Place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often.  Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often.  Stir in sugar, harissa, thyme, and vanilla bean.  Simmer 20 minutes or until thick.  Remove from heat; cover and let stand 30 minutes.  Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.

To prepare filling:

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add onion and potatoes to pan; sauté 5 minutes or until onion is tender.  Reduce heat to low.  Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally.  Add 1 cup water and coconut milk; bring to a simmer.  Cook 15 minutes or until liquid almost evaporates and potatoes are tender.  Stir in lime juice and 1/4 teaspoon salt.  Transfer to a bowl; cool.  Partially mash potato mixture with a fork.

To prepare dough:

Combine turmeric, ginger, and cinnamon in a skillet over medium-high heat.  Cook 30 seconds or until fragrant, stirring constantly.  Transfer to a plate; cool.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine.  Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl.  Add the hot water mixture through food chute with food processor on, and process until dough forms a ball.  Place dough in a bowl coated with cooking spray, turning to coat top.  Cover and let rest 15 minutes.

Divide dough into 12 equal portions.  Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle.  Place 2 tablespoons filling in the center of each dough circle.  Moisten edges of dough with water; fold dough over filling to make a half moon.  Crimp edges with a fork to seal.  Repeat with remaining 11 dough portions and filling to form 12 samosas.

Heat 2 teaspoons peanut oil in a large skillet over medium-high heat.  Add 6 samosas to pan; cook 3 minutes or until golden brown.  Turn and cook 3 minutes or until golden brown.  Transfer to a paper towel–lined plate.  Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas.  Serve with Plum and Tomato Marmalade.

Yield: 12 servings (serving size: 1 samosa and about 2 tablespoons marmalade)

Nutritional Information

Calories 161 (29% from fat); Fat 5.2g (sat 1.3g,mono 2.1g,poly 1.5g); Protein 3.2g; Carbohydrate  26.3g; Fiber 2.1g; Cholesterol 1mg; Iron 1.3mg; Sodium 255mg; Calcium 14mg

Marcus Samuelsson, Cooking Light, DECEMBER 2008