Hoarding. We know, we know. Too many recipes from Vij. But we’ve broken them into two posts.
We think any of these dishes would make lovely nibbles to go with drinks.
GINGER LIME DRINK
60 grams fresh gingerroot
1/2 cup fresh lime juice
3 tbsp fresh lemon juice
1/4 cup sugar
1/2 tsp salt
about 4 cups sparkling water, chilled
Finely grate ginger. Either use your hand to squeeze the juice from the ginger, or wring it out in a small piece of muslim. There should be four teaspoons of ginger juice.
Mix the ginger juice, lime, lemon, sugar and salt together.
Stir until sugar dissolves. Pour into four glasses.
Top up with water.
VIJ SPICED NUTS
• 5 Cups Whole Mixed Nuts
• ¼ C Vij’s Garam Masala Spices
• 1/2 C Butter
• ½ C Honey
• Salt & Pepper
Heat a large frying pan over medium-high heat and add the garam masala and toast until you can begin to smell the spices. Add the butter and the honey and cook until the butter and honey are melted and the spices are well infused.
Add the nuts and cook until the nuts are beginning to brown and are well coated in the spice mixture.
Remove to a silicone lined baking sheet to cool. Pack into an airtight container once cool and serve as needed.
PAN-FRIED SALMON POTATO CAKES
Pan-fried salmon potato cakes
What you need 1 tablespoon coriander seeds 1 egg 1 pound fresh or tinned wild salmon 1/2 pound boiled and mashed russet potato or a little more 1/4 pound boiled and mashed yam 3 tablespoons all-purpose flour 1/3 cup finely chopped onions 1 tablespoon finely chopped jalapeno peppers 1/4 to 1/2 cup chopped cilantro 11/2 tablespoons garam masala or 1 tablespoon ground cumin 1/2 teaspoon ajwain seeds 1 tablespoon salt 1/2 cup canola oil for pan frying
What you do Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
Beat the egg in a small bowl.
If you are using fresh salmon, bring a large pot of water to a boil. Immerse salmon and cook for five minutes. Remove from the heat, drain and allow the salmon to cool. Peel off the skin.
Thoroughly combine all ingredients except the oil in a large mixing bowl.
With your hands, form round cakes about two inches in diameter and one inch thick. Set them on a baking tray.
Heat one tablespoon of the oil in a shallow nonstick frying pan on high heat.
Once the oil is hot, reduce the heat to medium so the cakes don’t stick to the bottom of the pan or burn.
Place two cakes in the pan and cook for two to three minutes. Turn the cakes over and cook for another two to three minutes. The cakes should be brown and crispy on both sides.
Repeat, using one tablespoon of the oil for each two cakes, until all the cakes are cooked.
Serve the cakes as they are done, or keep warm on a plate in the oven.
Chutney makes a nice accompaniment.
“This was one of our most popular appetizers at Vij’s. Wait until the weekend and open a bottle of Riesling to go with it. The kale smoothens out flavours of the livers and the Indian spices. Although you can’t taste it, you must add it. One bunch of kale normally has seven to eight stalks. Take about three large stalks and tear off the kale leaves. It doesn’t matter if you’re slightly off. Asafetida and garam masala add a depth of flavour. If you have neither, you can skip the asafetida and use ground cumin in place of the garam masala.”
CURRIED CHICKEN LIVER PATE
1/2 cup canola oil
1/2 teaspoon asafetida
1 medium to large red onion, finely chopped
1 teaspoon garam masala or ground cumin
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon ground red cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 cup pureed tomatoes (two large)
1 lb chicken livers, washed
1 1/2 ounces kale leaves, washed and finely chopped
3 tablespoons dry white wine
1 box sturdy crackers for serving
Heat oil in a medium pot on high heat for 1 minute. Add asafetida and cook for 10 seconds. Add onions, reduce the heat to medium and saute for 5 to 8 minutes, or until golden brown. Add garam masala, fenugreek, cayenne, turmeric and salt. Stir well and add tomatoes. Saute for another 8 to 10 minutes, until the oil glistens on top.
Stir in chicken livers and kale leaves, and cook for 8 to 10 minutes, stirring regularly but gently. Once chicken livers harden a bit and stop bleeding during the cooking process, they are cooked. Remove from the stove and cool for 45 minutes.
In a food processor, combine the chicken liver mixture and the white wine. Puree until smooth. Transfer to a stainless steel or glass bowl, cover and refrigerate for at least 1 hour.
Serve with crackers.