recipes@decwrl.UUCP (09/11/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. On the etymology of the name 'Gateaux piments', I wonder if it's derived from 'piedmonts', but that's only a guess. .RH MOD.RECIPES-SOURCE GATEAUX-PIM V "27 Jan 87" 1987 .RZ "GATEAUX PIMENTS" "Savoury spice balls" This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks. .IH "Serves 4\-6" .IG "\(12 lb" "chana dall" "200 g" (split yellow peas) .IG "3" "small onions" (button sized) .IG "6" "spring onions" .IG "4" "sprigs watercress" .IG "2" "green chillies" .IG "1" "sprig parsley" .IG "1 tsp" "turmeric" "5 ml" .IG "1 tsp" "thyme" "5 ml" .IG "1 tsp" "salt" "5 ml" .IG "\(14 tsp" "black pepper" "1 ml" (freshly ground) .PH .SK 1 Soak the dall in cold water for a day, then drain thoroughly. .SK 2 Chop all the vegetable ingredients finely. .SK 3 Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well. .SK 4 Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. .SK 5 Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks. .NX The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. .SH RATING .I Difficulty: moderate. .I Time: 1 day soaking dall. 30 minutes preparation, 10 minutes cooking. .I Precision: Weighing of ingedients is best, but measures can be approximate. .WR Dr. Fred Hopper, NERC Computer Services, British Geological Survey, Keyworth, Nottingham, UK. Submitted by David Osborne Cripps Computing Centre, University of Nottingham, UK) osborne@vaxa.nott.ac.uk