recipes@decwrl.UUCP (09/11/87)
GATEAUX-PIM(V) USENET Cookbook GATEAUX-PIM(V)
GATEAUX PIMENTS
GATEAUX-PIM - Savoury spice balls
This recipe is from the kitchen of Fred Hopper, and is ori-
ginally from the isle of Mauritius. Fred often serves these
as delicious late-night snacks, to accompany drinks.
INGREDIENTS (Serves 4-6)
1/2 lb chana dall (split yellow peas)
3 small onions (button sized)
6 spring onions
4 sprigs watercress
2 green chillies
1 sprig parsley
1 tsp turmeric
1 tsp thyme
1 tsp salt
1/4 tsp black pepper (freshly ground)
PROCEDURE
(1) Soak the dall in cold water for a day, then drain
thoroughly.
(2) Chop all the vegetable ingredients finely.
(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.
(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.
(5) Remove from the oil and drain the gateaux on
kitchen towels. Serve hot, with drinks.
NOTES
The choice of drinks served will depend on how spicy you
make the gateaux: cool beer or lager usually goes down
well.
RATING
Difficulty: moderate. Time: 1 day soaking dall. 30 minutes
preparation, 10 minutes cooking. Precision: Weighing of
ingedients is best, but measures can be approximate.
CONTRIBUTOR
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