Crispy, golden and packed with flavour – yes, (of course) we’re describing a scrumptious samoosa. Samoosas’ adaptability and rich flavour profile have made them a cherished part of South Africa’s diverse food culture. Want to make this irresistible Cape Malay snack from scratch? Follow these tips to create perfect delicious samoosas at home! 

Store-bought will do the trick 

Taking on the challenge of making your own samoosa dough? Avoid over-kneading the dough and allow it to rest for at least 30 minutes. Then, roll your rested dough thinly on a wooden cutting board or silicone mat to prevent sticking, eliminating the need for extra flour. This will ensure that the samoosa shells turn out fabulously flaky and crispy after frying. If you want to make things much easier, you can buy pre-made phyllo dough or spring-roll wrappers from your local supermarket. Simply fill them with your preferred ingredients and follow your recipe’s instructions. This saves you time and effort, allowing you to enjoy a delicious homemade dish with less hassle. 

Seal it just right 

Here comes the tricky part! Properly seal the edges of the samoosas to prevent them from opening during frying. When folding the homemade dough, wet the edges with water and press them firmly to ensure that your tasty triangles are sealed properly. The ones made using sheets like phyllo dough or spring roll wrappers are sealed with a paste made from flour and water. This paste acts as an adhesive, ensuring that the wrappers stay closed and the fillings remain securely encased during cooking. 

Check the heat of your oil 

Heat the oil over medium heat to around 180°C – test by dipping the handle of a wooden spoon into the oil; it’s ready when bubbles form around it. Once the oil is hot, lower the heat to maintain a steady temperature while frying. Ensuring that your oil temperature is just right will give you that perfect (and delicious) golden glow.  

Drain excess oil 

After frying, drain the excess oil from the samoosas to keep them crispy. This step is crucial for maintaining the texture and flavour of the samoosas. 

Whether enjoyed at a festive gathering or bought from a street vendor, the samoosa continues to be a symbol of culinary fusion and cultural integration. 

The post 4 top tips to fry up the perfect samoosa  appeared first on MyKitchen.

These Italian, stuffed rice balls are coated in breadcrumbs and then fried. They get their name because they look like little oranges which are called ‘arance’ in Italian. And we can guarantee they will be a hit as a bar snack at your next social do.

MAKES 15 // COOKING TIME 25 min

INGREDIENTS
½ cup flour
2 eggs, beaten
1 cup breadcrumbs
200g leftover plain risotto
½ cup Bolognese sauce or other filling, such as Gorgonzola
Vegetable oil, to deep-fry
Parsley, to garnish

METHOD
1. Put the flour, egg and breadcrumbs in separate bowls.
2. Take 1 tbsp cold risotto and flatten it into a disc. Place ½ tsp filling in the centre, then mould the risotto into a ball around it.
3. Roll the ball in flour, egg, then breadcrumbs and set aside. Repeat steps 2 and 3 until all of the risotto has been used up. (You should have ±15 balls.)
4. Heat the oil in a pot over high heat. Deep-fry the balls for 3 minutes, until golden brown. Drain on paper towel. Serve garnished with parsley.

The post Arancini appeared first on MyKitchen.

Pots are like friends! There’s nothing better than that one that you can rely on, which will you cook up something delicious in times of need. Here are our top picks of the pots and pans that no home chef should go without.

Wok

 If you are a fan of Asian-style cooking, having a beautiful wok in your kitchen is an absolute must. Classic woks have a rounded bottom with handles on either side. They are spectacular for whipping up something in a flash. It’s also incredibly versatile; use it for stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing and even soup-making!

Small frying pan

A good frying pan is an essential item for every self-respecting cook. Frying pans were originally made using cast iron although now they are made the more durable stainless steel or aluminium. Use a small frying pan to whip up the ultimate breakfast; fry a single egg, sauté onions and button mushrooms, and of course, cook up some bacon!

Large frying pan

 A well-made large frying pan will help you cook just about anything, from frittatas and tarte Tatins to one-pan meals like chicken curry or a healthy stir-fries. And if you know you are going to be using it (mostly) for foods like like to stick, we recommend a non-stick stainless steel option.

Griddle pan

 Calling all meat-lovers – this is the pan you shouldn’t go without. A griddle pan is best for cooking a beautiful juicy steak. It will give your cut of meat those mouth-watering griddle marks and maintain a high heat so you can cook your dinner to just the right temperature.

Small pot

Use one of these babies for sauces, be it a rich tomato and onion gravy, a hollandaise or some melting chocolate sauce.

Medium pot

A sturdy medium pot is just the right size to cook pasta, rice and veggies for the whole family without having too many leftovers.

Large pot

As for a large pot, whip up a crowd-sized batch of soup, stew or whatever tickles your fancy. Make it now and easily freeze the rest for a night you don’t feel like cooking.

The post The Seven Pot Wonders: the must-have pots for your kitchen appeared first on MyKitchen.