fred und mike haben das rezept für diese wundervollen samosas aus kapstadt mitgebracht, dazu gab es ein herrliches mangochutney und ein ebenso köstliches kürbischutney. ein gemüsecurry und eine tomaten-zwiebel salat. herzlichen dank für den – wie immer – wundervollen abend bei euch beiden und natürlich auch für die fantastischen rezepte!

für etwa 20 stück:
Frühlingsrollenblätter, frische oder aufgetaut | 4 mittelgrosse Kartoffeln | 1 Zwiebel, fein gehackt | 1 kleiner Bund frischer koriander, fein gehackt | 2 frisch grüne chilis, fein gehackt | 1 daumengrosses stück Ingwer, frisch gerieben | 1 knoblauchzehe, fein gehackt | 2 tl Garam Masala | 2 el Zitronensaft | 1 tl Kurkuma | 1/4 tl Cayennepfeffer | etwas zerkrümmelten Schafskäse, nach belieben | 1 handvoll Erbsen, nach belieben | ausserdem: ca. 2l Kokosöl zum frittieren

Die Kartoffeln gar kochen und unter kaltem Wasser abschrecken, schälen. dann zusammen mit Ingwer, Knoblauch, Chilies, Korianderblättern, Garam Masala, Salz und Zitronensaft in einer Schüssel mit einer Gabel zerdrücken. Nach belieben noch eine angedünstete Zwiebel und/oder etwas Schafskäse und/oder ein paar Erbsen untermischen. Die Masse abkühlen lassen und dann auf den frühlingsrollenblättern verteilen und diese zu dreieckigen Samoas falten. Die Samosas goldbraun fritieren. So lecker!

Tomaten und eine große Zwiebel (für 4 Personen) klein schneiden. 4 Teelöffel Essig, 2 Teelöffel Zucker, 2 grüne Chillies und ein, zwei handvoll frischen Koriander dazu geben.

1 große Zwiebel | 3-5 Knoblauchzehen | Ingwer frisch (ca. 2 cm) gerieben | Grüne Chilli | Masala Pulver | Kurkuma Pulver | Frischen Koriander | Brokkoli | 1 große Tomate

Alles klein schneiden, in etwas Öl anbraten, etwas Wasser hinzugeben und bei niedriger Hitze garen lassen.

Mango Chutney
1 reife, feste Mango (500–550 g Bruttogewicht) | frischen Ingwer | 2–4 rote Chilischoten | 2–5 Knoblauchzehen | 100 g ungeschwefelte | Rosinen | 100 g brauner Zucker | 0,15 l Weißweinessig | 0,1 l Apfelsaft
5 EL Balsamicoessig | 1–2 TL Kurkuma | frisch gemahlener Pfeffer | Salz

Die Mango schälen, das Fruchtfleisch vom Stein lösen und in ca. 1 cm große Würfel schneiden. Ingwer schälen und klein hacken. Den Knoblauch schälen und klein schneiden. Die Rosinen in Apfelsaft einlegen.
Diese Zutaten in einer Schüssel mit dem Zucker vermengen und 3 Stunden durchziehen lassen. Die Rosinen in einem Sieb abgießen, ausdrücken und zu den anderen Zutaten geben. Die Chilischoten heiß abwaschen, halbieren und klein schneiden.
Alle Zutaten in einen Topf geben und bei kleiner Flamme garen lassen.
Immer wieder durchrühren.
Abschmecken und eventuell nachwürzen. Schraubverschluß-Gläser heiß auswaschen, mit dem heißen Chutney füllen, die Gläser sofort verschließen und kurz auf den Deckel stellen.

Öl | 2-3 Zwiebeln, in Würfel geschnitten | 600 g Hokkaidokürbis, ohne Kerne | 600 g säuerliche Äpfel | etwa 20 g frischer Ingwer | 1 Stange Zimt | 200 g Akazienhonig | 1 mittelgroße Zitrone | 1 TL Salz

Öl in einem Topf erhitzen und die Zwiebelwürfel darin goldgelb dünsten. Kürbis und die vom Kerngehäuse befreiten Äpfel in 2 cm große Würfel schneiden und zu den Zwiebeln geben.
Ingwerwurzel fein reiben, zusammen mit Zimtstange, Honig, abgeriebener Zitronenschale und dem Saft, sowie Salz in den Topf geben. Etwa 30 Minuten köcheln lassen und dabei immer wieder umrühren. Zimtstange entfernen.

Kürbis-Chutney in Gläser füllen, verschließen und 30 Minuten auf dem Kopf stehen lassen.

sf | 7.5.2011 | 42 Kommentare

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