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Sunday, 26 May 2013

"Take It In" & Gingered Crab Samosas - Including the samosa pastry

Gingered Crab Samosas in home-made pastry

While in Mauritius, especially when driving around the island, I kept telling my two kids: "Take it all in". I meant the natural beauty and amazing scenery. Because Mauritius is so naturally stunning, it has that relaxing effect on you. You kind of feel there is no worry in the world, in fact, was there ever any?! "Take it in" my 2 children and husband kept repeating in a joke, making fun of me repeatedly telling them to. Firas would jokingly keep telling them "don't forget to take it in!" and all three of them would burst out laughing!!

Back in Dubai, and we get back to the rushed life of running around, chores, activities, work, work, work and full blown school productions and assessments... and all the mayhem and stresses of our daily lives. My son came to me last night and said: "You know mama, I think you were right. Maybe, I should have taken Mauritius more in! Can we go back so I can really take it in this time?" lol

The best thing about writing these posts, is that they have given me a chance to recall all of the fun. Going through the photos I got to see it all again, and feel like that trip never ended. I have told many of my friends, that I want to live there, and really I would in a blink. I tell you this, because today I am concluding the Mauritius posts on this blog and on my  Culinary Travel Blog, where I have been posting about traveling culinary to Mauritius, what to do and expect... And want to encourage you again to visit Mauritius because it has that unique serenity that you will not experience anywhere else. So do, when you get a chance, go there and when there give yourself a chance to "Take it all in".
Firas is probably laughing his heart out as he reads this!

Simple joys

Samosas are delicious. Crunchy, warm and can be dipped in all kinds of sauces, they are delightful. They are a fabulous way to start a meal, and when made small and dainty they can be very elegant to serve at a cocktail party. Samosas can be filled with all kinds of fillings, so they are an open ground for creativity. Especially when you pair the filling with a creative dipping sauce they can be really delectable. I have tried this gingered crab with rice when in Seychelles - which cooks the same creole cuisine as Mauritius - and in Mauritius samosas are possibly the most consumed snacks. I thought to combine the two very tasty concoctions into one and fill the samosas with the gingered crab. They turned out heavenly, really uniquely flavoured samosas. I have gone with a slightly thinned coconut chutney for a dipping sauce, but you can also go for the Thai sweet chili sauce, which matched the crab perfectly too.
Here is how these samosas are made....

Gingered Crab Samosas
Serves 4-6
You Need
While samosas are a fabulous way to start a meal
and a delectable snack,  they are also
an excellent choice to pass around
in cocktail parties.
Vegetable oil for deep frying
Dipping sauce for serving

For the gingered crab filling
300 g shredded crab meat (please use the real crab meat and not the cured alternative)
3 spring onions, finely sliced
1 small red onion, finely chopped
2 tsp vegetable oil
1/2 cup light cream
1 tbsp rice vinegar
zest of 1 lime
1 tsp finely grated fresh ginger
1 tsp curry powder
Salt & Black pepper to taste

for the pastry
250 g all purpose flour
100 ml cold water
1/4 tsp salt

In a large skillet, heat the 2 tsp vegetable oil and saute the spring onions and red onion until translucent. Add the grated ginger and sprinkle with curry powder and seasoning, mix to coat and incorporate. Add the shredded crab meat and stir twice, then pour in the cream the vinegar and the lime zest. Bring the mixture to a gentle boil and allow it to reduce slightly. Remove the skillet from the heat and set aside to cool.

In the meantime, make the pastry. Place all the ingredients in the stand mixer and knead until you achieve a soft dough. Using a pasta roller, and the same way you would roll the pasta, roll this dough into thin sheets (see pasta rolling instructions here). Cut the rolled pastry sheets into rectangular strips (20 cm x 5cm).

Spread the sheet out on a clean work surface and place 1 tsp of filling on one end of the strip and roll into the classic triangular shape (see the photo tutorial at the end of this post). Once all samosas are filled and rolled, heat the vegetable oil and deep fry the samosas until golden and crispy. Drain on absorbent paper then line on a serving plate and place the dip in a small bowl at one end. Serve immediately.

Always drain fried foods before placing them on the serving platter

These samosas will be a hit every time you serve them, so make sure you do. I hope you have enjoyed this post, and all of the Mauritius travel posts and recipes.

If you have just dropped by, then I have been posting about traveling culinary to Mauritius on my Culinary Travel Blog, and have been posting Mauritius recipes on this blog so take a look the links are all below. I also have some Taste of Mauritius Giveaways that I will be giving out this Friday 31st May 2013, check this link for how to enter the draw and this link for photos of the Mauritius Giveaways.

I love nothing more than hearing from you, so do let me know what you think of these Mauritius posts, both the traveling posts and the recipe posts (the links below in case you missed any). Which is your favourite post, recipe or activity?

Relative Links
Mauritius Travel Posts

Mauritius Recipe Posts

Samosa rolling picture tutorial

4 more days to announce giveaway winners, make sure not to miss out!
In the meanwhile, make these samosas and munch on them while reading the posts ;)