Curried Chicken Turnovers
2 boneless, skinless chicken breast halves (about 1 pound total)
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
4 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour, plus more for dusting
1 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup plain yoghurt
4 1/2 teaspoons tomato paste
1/4 cup applesauce
1/2 cup frozen peas (not thawed)
1/4 cup heavy cream
4 standard sheets puff pastry, thawed
1 large egg, lightly beaten
Cucumber Dipping Sauce
Preheat oven to 400 degrees. Bring 1-quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces. Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yoghurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool. Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.) Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.
Fried Green Tomato Wedges
2 cups yellow cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
2 cups buttermilk
2 large eggs
2 tablespoons freshly squeezed lime juice (about 2 limes)
Canola oil, for frying
3 large green tomatoes, cut into 1-inch-thick wedges
In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.
Savoury stuffed mushrooms
6 large fresh mushrooms
4-1/2 teaspoons finely chopped green pepper
4-1/2 teaspoons finely chopped onion
1 tablespoon butter
3/4 cup cubed day-old bread
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.