What do you do with half a bowl of leftover pea and mint puree?
That was the question I was scratching my head over last night. I tried out a recipe from an awesome new cookbook I got for lamb with a pea and mint topping. It was delish, but I had some odd leftovers.
D. suggested samosas, and that got the gears turning in my brain. Actually, it started an all-evening project.
I mixed up some pastry dough while boiling some potatoes and marinating some chicken in garlic, yogurt, cilantro and Indian spices. The potatoes I fried with some whole cumin and whole mustard seeds (makes them crunchy and delicious!) and the chicken I cooked until the yogurt was almost evaporated, just leaving a moist, flavorful coating.
I wrapped different combinations of chicken, potatoes and peas in little pastry pockets and then baked them until flaky.
They smelled so good coming out of the oven that I burnt my mouth gobbling them down. All I can say is “YUUUUUMMMM!!!”