Golden Corn Bread

INGREDIENTS:

1 cup unbleached all-purpose flour

3/4 cup cornmeal

3 tablespoons organic sugar

1 tablespoon baking powder

3/4 teaspoon salt

2/3 cup milk

4 tablespoons butter or margarine, melted

1 large egg

Method:

1. Preheat oven to 425 degrees F. Grease 8-inch square baking pan.

2. In medium bowl, with wire whisk, stir flour, cornmeal, sugar, baking powder and salt. In small bowl, with fork, beat milk, melted butter, and egg until blended. Add egg mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).

3. Spread butter evenly in prepared pan. Bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cut corn bread into 9 squares; serve warm.

Deep fried pastries (Patties)

Ingredients for dough:

4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup margarine
1/2 lime
1 1/4 cups cold water, or as needed

In a medium bowl, stir together the flour and salt. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Mean while make the filling. There many options for this. You can follow Filling for Cutlets or Patties or follow the recipe below.

Ingredients for filling:

1/2 lb potatoes boiled and skins removed
1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
1 onion chopped
1 tbsp vegetable oil
1/2 tsp of curry powder
1/2 tsp of chillie powder
sprig of curry leaves (optional)
salt
pepper

Make filling: (for vegetarian recipe)

Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Make filling: (for fish recipe)

Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center, and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by pressing with the folk. Deep fry till golden brown and serve hot.

French Fries and Chips

MALU PAAN (Fish Buns)

INGREDIENTS:

• 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style : in North America)
• 2 x 170g flaked light Tuna
• 1 small Onion chopped
• 1 green Chili chopped
• 1 sprig curry leaves (optional)
• 1 piece Rampe (optional)
• 1 piece Cinnamon
• 1/2 inch Ginger root (crushed)
• 4 cloves Garlic (crushed)
• 2 tbs Vegerable oil
• Salt, Pepper and Cardamom powder (optional) to taste.
• 4 medium Potatoes boiled, skined and cut into pieces.

METHOD:

• Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
• Drain the two cans of tuna.
• Heat the oil in a skillet (frying pan).
• Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, rampe and cinnamon.
• Cook until the onions are tender light brown.
• Add dranined tuna, stir all together.
• Allow to cook for a few minutes.
• Add the drained tuna liquid.
• Stir and allow to cook until the liquid is dry.
• Add salt, pepper and cardamom powder.
• Stir until well mixed.
• Turn off heat.
• Add potatoes and mix well.
• Punch down the dough. Devide into rolls (30-35).
• Spread each roll on a floured board and add a little tuna mix to the center.
• Fold the dough and shape into a roll.
• Place on a cookie sheet.
• Cover with wet tea towel and allow to rise for about 15 minutes.
• Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.
• Serve with CHILI SAUCE!

CUTLETS (Sri Lankan Style)

THE MIX
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING
Two Eggs (beaten)
Toasted bread crumbs (ground)
Oil for deep frying

METHOD:
Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
Cook until the onions are tender light brown.
Add drained tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg and then with the toasted bread crumbs.
Deep fry in hot oil until the crust is light brown.
Cutlets (made in to thick disc shapes) are great with rice & curry.