Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

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Ingredients

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Lifafa mushrooms

Braised spinach

Tomato-sesame chutney

To plate

  • 4 tbsp of balsamic vinegar
  • 1 pinch of sugar
1
To make the tomato-sesame chutney, heat the oven to 200°C/Gas mark 6. Roast the tomatoes for 30 minutes, skin and then chop
2
Heat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute
3
Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, sugar and some salt
4
Simmer until the chutney has thickened, then remove from the heat and leave to cool. Stir in the chopped coriander and sesame seeds, and set aside until needed
5
To make the Lifafa mushrooms, heat oil in a pan, add the cumin seeds and as they begin to splutter add the garlic, ginger, green chilli and onion. Sauté over a high heat to soften but do not colour
6
Add the chopped mushrooms and red chilli powder to the ginger and onion mix and stir-fry until the mushrooms are cooked
7
Remove from the heat and add the salt. Mix and tip the mushrooms into a colander so any excess liquid will ooze out. Leave for 30 minutes to cool
8
Roll each pastry sheet out to 12.5 x 17.5cm
  • 4 sheets of puff pastry
9
Heat the oven to 175°C/Gas mark 3-4. Place 1 spinach leaf across the centre of each puff pastry sheet, top with a mound of mushrooms and top again with another spinach leaf
10
Fold the puff pastry over the spinach to make a parcel. Turn the parcel over, place on a roasting tray, brush with the beaten egg and bake for 7 minutes or until the puff pastry turns golden
  • 1 egg, beaten
11
To make the braised spinach, heat the vegetable oil and butter in a frying pan. Add the garlic, ginger and shallot and sauté until softened but not coloured
  • 1 tbsp of vegetable oil
  • 1 tbsp of unsalted butter
  • 1 tsp garlic, finely chopped
  • 1 tsp fresh ginger, finely chopped
  • 1 shallot, finely chopped
12
Add the spinach, salt and garam masala and sauté till the spinach is cooked. Add double cream, bring to a boil and remove from the heat
13
Make a balsamic reduction by putting the balsamic vinegar into a pan and set the heat to high. Boil the vinegar until It reduces by about half, whisking continuously so as not to burn it
  • 4 tbsp of balsamic vinegar
14
Once reduced, add a pinch of sugar and continue to simmer until it has reached a syrupy consistency
  • 1 pinch of sugar
15
Dress the spinach with the balsamic reduction. Spoon the braised spinach onto the plates. Place a mushroom lifafa on the spinach and garnish with a quenelle of tomato-sesame chutney
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