Smokey BBQ Samosa

Ingredients

10 portions

Poach the Chicken:

• Knorr Chicken Stock Powder (6x1Kg) 60 g

• Water 3 l

• Chicken Breast 700 g

Samosa Filling:

• Rafhan Corn Oil 16 L 30 ml

• Olives black, chopped 50 g

• Spring Onions, chopped 80 g

• Mushrooms, chopped 50 g

• Jalapeno Chilies 50 g

• Fresh Coriander, chopped 10 g

• Black pepper 3 g

• Mustard paste 40 g

• Knorr Barbecue Sauce (12x900g) 60 g

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• Preparation

• Poach the Chicken:

• Dissolve Knorr Chicken Stock Powder in simmering water.

• Poach the chicken breasts in the stock for 10 minutes keeping the stock at a simmer.

• Once cooked, remove to cool down. Shred the chicken into pieces.

• Keep the remaining stock for a curry dish.

• Samosa Filling:

• In a pan or wok heat up 30 ml of Rafhan Corn Oil, sauté the vegetables and add the shredded chicken.

• Add the herbs, seasoning and sauces.

• For the Smoking:

• Place the burning charcoal into the foil with a bowl shape.

• Place the oil inside the foil.

• Place the foil inside the pan or wok and cover with a lid for 5 minutes.

• This will allow the smoke to infuse into the ingredients.

• Samosa Wrapping and Frying:

• Fill the spring roll wrappers into traditional square shaped samosas.

• Use the eggs beaten, so a egg wash to glue the samosas.

• Deep fry samosa in moderate temperature Rafhan Corn Oil about 170°C - till crisp and golden all through.

• Drain on absorbent paper and serve hot with Knorr Chilli Garlic Sauce on the side.

For the Smoking:

• Charcoal, smoking 2 pc

• Foil, squire 1 pc

• Rafhan Corn Oil 16 L 5 ml

Samosa Wrapping and Frying:

• Spring roll wrappers 20 pc

• Eggs 5 pc

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