Fifteen Recipes of Christmas- Sanjay Kumar’s Feast of Seven Vegetables
Feast of the seven vegetables- Open samosa of winter vegetables served with a Cornish Blue cheese chutney
Christmas is an integral part of my secular Indian upbringing. For those like me who went to convent schools Christmas was a special highlight of the winter calendar. Along with other memory triggers are: brightly lit Christmas trees and handmade greeting cards and gifts, de-alcoholised fruit cakes and devotional music piped out of loud speaker cones across the school hallways.”Bara din” or Big day, is another name synonymous with Christmas in many parts of India especially past European colonies that still hang on to some or all of the traditions of the bygone pre independence era.
A particular recipe that brings back fond memories from my days of working as a keen commis chef in the Portuguese colony of Goa, is the Feast of seven vegetables. Including locally sourced seasonal vegetables this open samosa (corstata to some!) was a celebration of winter in many frugal households. Samosa is a street food in many parts of the world and is a real celebration of food. Here is my Cornish version of the dish that we often inspire kids of all ages to cook at the School Of Cornish Sardines.
1 pkt short crust pastry dough
For the filling:
50g purple sprouting Broccoli
1 pkt peeled chestnuts
50g Jerusalem artichoke
1 large red skin potato
1 small turnip
1 baby leek
5g garam masala Powder
Salt and pepper
20ml vegetable oil
For the chutney:
50g Cornish Blue cheese
50ml double cream
5g toasted cumin seeds
1 egg yolk
1 strand saffron (optional)
To make the chutney:
Bring the double cream and cumin seeds to the boil in a shallow pan.
When the cream comes to a boil, fold in the blue cheese and blend well.
Keep aside to cool and serve.
Make the vegetable filling:
Peel the Jerusalem Artichoke, potato, turnip, leek and parsnip. Wash thoroughly and chop into small
dices. In a pre heated sauce pan pour the oil and cook the vegetables together until soft (15
minutes). Fold in the washed kale, chestnuts and the masala powder. Cook for a few minutes.
Season to taste and allow to cool down.
Boil a pan of salted water and cook the broccoli for 3-4 minutes. Keep aside.
To assemble the open samosa:
Place the pastry dough in the middle of a well floured clean work surface and roll into a round disk.
It does not have to be perfect. If you find that the ends are breaking up, that’s okay .
Put the vegetable mixture onto the centre of the pastry.
Fold about 4 inches of dough on all sides forming a round shape.
With the help of fork, press the edges to seal the dough and prick in a few places.
Brush the surface of the pastry with egg wash.
Transfer to baking sheet lined with parchment paper.
Bake at 200C for 15 minutes or until the crust is golden brown.
Divide the samosa into four pieces.
Pour the blue cheese chutney around the pastry or serve in a separate jug.
Serve hot with buttered purple sprouting and red currants.
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