Steamed Spiced Semolina Cakes with Fresh Tomato Cashew Chutney and Crushed Potato and Rocket Salad

For a delicious fusion dish try Celia Brookes Brown's creative recipe, a tasty combination of flavours and textures.
By Celia Brooks Brown
Steamed Spiced Semolina Cakes with Fresh Tomato Cashew Chutney and Crushed Potato and Rocket Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

Main

  • 2 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 180 g semolina
  • 3 tbsp desiccated coconut
  • half tsp salt
  • 1 green chilli, chopped
  • 1 tsp baking powder
  • 500 ml very low fat yogurt

For the crushed potato and rocket salad:

  • 1 kg potatoes, cut in large chunks, or left whole if new
  • 2 tbsp red wine vinegar
  • 50 g rocket
  • 2 tbsp olive oil
  • black pepper

For the tomato cashew chutney:

  • 1 tbsp sunflower oil
  • 300 g tomatoes, quartered
  • 4 clove garlic, peeled and left whole
  • g raw cashew nuts
  • 1 tbsp sesame seeds
  • 1 tsp cumin seeds
  • 2 dried chillies
  • 1 tbsp brown sugar
  • salt

Method

1. First make the semolina cakes. Preheat the oven to 200°C/gas 6.

2. Heat the oil in a non-stick frying pan over a medium flame and add the mustard seeds.

3. When they start to pop, lower the heat and add the semolina. Stir and cook gently for 2 minutes, making sure the semolina should not brown. Remove the fried semolina to a heat-proof jug and set aside to cool.

4. Stir in the coconut, salt, chilli and baking powder. Add the yogurt and mix to a thick batter. You should be able to just pour the mixture. If not, add a little water to thin.

5. Brush non-stick mince pie tins with a little sunflower oil. Pour the semolina batter into the moulds, filling about half full.

6. Place the filled tins in a large, deep oven tray and pour boiling water into the tray around the tins. Cover with tin foil and place carefully in the oven. Bake for 20 minutes, or until set through.

7. Meanwhile, make the potato salad. Boil the potatoes in salted water until tender. Drain and place in a large bowl. Crush the potatoes lightly with a fork, leaving them in chunky pieces rather than totally mashing them.

8. Sprinkle vinegar over the hot potatoes. Leave to cool without stirring.

9. When completely cool, gently toss the crushed potatoes with the rocket leaves, olive oil, salt and freshly ground pepper until thoroughly mixed.

10. While the potatoes are cooking make the tomato cashew chutney.

11. Heat the oil in a frying pan, add the tomatoes and garlic and fry briskly until slightly softened.

12. Meanwhile, in a separate, dry, heavy-based frying pan fry the cashews, sesame seeds, cumin and chillies until the sesame seeds pop.

13. In a blender, blend together the fried tomato mixture and the cashew mixture with the brown sugar and salt forming a smooth puree. Allow to cool.

14. Serve the freshly baked semolina cakes with the crushed potato salad and the tomato cashew chutney.

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