ORANGE AND CHOCOLATE FINGERS

Yet another take on the basic cookie recipe. These spiced biscuits tend to disappear very quickly. 

What you will need

225g/8oz softened butter

140g/5oz caster sugar

Grated rind of one orange

1 egg yolk lightly beaten

2tsp orange juice

280g/10oz plain flour

1 tsp ground ginger

115g/4oz dark or milk chocolate melted

 salt

Mix your butter and sugar in a bowl with a wooden spoon.

Beat in your egg yolk. 

Sift in your flour along with the pinch of salt

Add in the grated rind of orange, orange juice and ginger. 

Roll the dough into a round ball, then wrap in cling film.

Chill in the fridge for about 30-60 minutes.

Shape the biscuits into rectangles.

Bake for 10-12 mins.

Once the biscuits have cooled, dip half cookie into cooled choc.

Leave to set.

MINCE AND FILO FINGERS

MINCE AND FILO FINGERS

Put simply, it would be on the menu for my last meal.To date, the best i've tasted so far was from a little bakery in Jordan.  It’s one of those dishes that strikes the perfect balance between flavour and texture. What more could you ask for? :)

What you'll need:

• 1 pack spring roll or filo pastry
• 500 g minced meat (lamb, beef or chicken)
• 4 tablespoons vegetable oil
• 1 1/2 finely chopped medium onions  
• 2 chopped tomatoes
• 125 g frozen peas 
• 1 teaspoon salt
• 1/2  teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 small bunch of fresh chopped coriander leaves 
• 1 medium beaten egg, for sealing spring roll/pastry

In a large frying pan, heat the oil. Fry the onions over a medium heat for about a minute. Now add the spices and fry until the onions are golden brown. Add the minced meat and fry until it is browned, then add the peas and chopped tomatoes. Cover the pan and cook on a low heat for a further 20 minutes or so until the meat is cooked. Make sure you stir it occasionally. Add more salt if you prefer. Turn off the heat and throw in the fresh chopped coriander. Leave the mixture to cool.

Place the spring roll sheet on a flat surface. Spread about 2 tablespoons of the filling about a half-inch away from the bottom edge and the sides. Tuck in the sides and roll up into a cigar like shape. Seal the roll by brushing the end with a little of the egg mix. Lay the sealed part on the bottom while you continue to roll up the others. 

Deep fry the samosa gently until it they are golden in colour on each of their sides. Drain on paper towel and serve hot. And there you have it. DELICIOSO