Kish Tailor

Pastry
2 1/2 cups Self-raising Flour
1/4 cup lukewarm water
1/4 tsp dry yeast
1 tsp sugar
3/4 cup boiling milk
2 tbsp margarine
1 tsp salt

Filling
2 tbsp sunflower oil
3 small onions diced
3 large potatoes diced into 1cm cubes
2 large carrots diced into 1cm cubes
1/2 cup each of frozen peas & sweet corn
2 tsp salt
1/2 tsp each chilli powder, garam masala & clove powder
1/4 tsp turmeric powder
1 tbsp lemon juice
1 cup water

Method

1) In a large bowl make a well in the flour, mix the yeast & sugar in warm water, heat the milk and add the salt and butter. Pour the yeast mix into the flour well first and then the milk mixture, make a soft dough knead a little and leave it to rise in a warm place covered with a wet tea towel.

2) Chop the vegetables, heat the oil on medium heat in a large non stick pan (I use my cast iron casserole pot and it cooks the vegetables wonderfully). Place the onions and cook until the turn slightly brown, add the remaining vegetables, spices and lemon juice. Mix well and add the water, cover and cook , occasional stirring to ensure that the vegetables do not start to burn or stick to the bottom. You may need to add more water, cook until the vegetables are tender, keep aside.

3) Divide the dough into small golf ball sized pieces, roll on to a flat surface to 4 inch diameter and fill with a table spoon of the filling. Cover with the dough, by pinching the ends to the centre, twist and remove any excess dough. Try not to let any air into the buns as you close it, make into small balls and place on a greased baking tray with the closed side down. Do the same with the remaining buns.

4) Place in a pre heated oven 180 ‘C for 20 to 25 mins or until the top is golden brown. Once done remove from the oven and leave to cool for 5 mins, before serving with sauces of your choice.

1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
200g spinach, washed and excess water squeezed out, chopped
1 tin chickpeas
1 tin tomatoes
1 tin coconut milk
2 cloves garlic, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped. More if you like it very hot!
thumb size amount of ginger, peeled and finely chopped
A handful of chopped fresh coriander
Half a lemon

Spices:
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 black peppercorns

Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.

Half a butternut squash
2 carrots
1 red pepper
Half an onion
2 sprinkles of ground mixed spice
1 sprinkle of freshly ground nutmeg
Tiny sprinkle of chilli powder (optional depending on taste)
1 vegetable stock cube
Dash of oil
Water

1. Roughly chop the onion and put in a pan (on medium heat) with a dash of oil.

2. Chop the butternut squash, peppers and carrots into chunks and add to the pan, frying for a couple of minutes.

3. Add water to the pan until it just covers the vegetables.

4. Add the vegetable stock, and the spices.

5. Stir together and allow to simmer for approximately 20 minutes or until vegetables are cooked.

6. Take the mixture off the heat and liquidise to a smooth consistency.

1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce

In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.

Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir lemon juice into vegetable mixture.

Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through.

2 teaspoons vegetable stock concentrate
1 cup boiling water
1 teaspoon Herbs de Provence (rosemary, thyme, marjoram, summer savory, basil, sage and tarragon)
1 teaspoon oregano
2 tablespoons olive oil
1 cup turnip, peeled and diced
1 cup onion, chopped
1 cup carrot, diced
1/2 cup celery, sliced
1 clove garlic, minced
2 bay leaves
1 tablespoon fresh parsley, chopped
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cups water
5 teaspoons tamari
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoons cornstarch + 2 tablespoons water
salt and pepper, to taste

1. Blend first four ingredients and set aside. Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.

2. Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.