Knish Dumplings

Originally from Eastern Europe, knish dumplings were the perfect street food: with their delicious fillings safely encased in dough, they were great for eating on the go. Mine are bite-sized, so they are handy as snacks or for entertaining.

Serves: 16

  • 250g (9oz) plain flour, plus extra for dusting
  • 60ml (2fl oz) sunflower oil
  • ½ tsp salt
  • 1 egg yolk, beaten
  • tomato relish, to serve
For the filling
  • 500g (1lb 2oz) floury potatoes, peeled and cut into chunks
  • 15g (½oz) butter
  • ½ onion
  • 100g (3½oz) kale leaves, stalks removed, chopped
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh chives
  • 50g (1¾oz) Cheddar cheese, grated
  • sea salt and freshly ground black pepper
  • baking sheet

  1. To make the filling, boil the potatoes in a large saucepan of water for 15–20 minutes or until tender. Drain in a colander and return to the pan. Use a potato masher to mash the potatoes.
  2. Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the onion and cook for 5–8 minutes until softened and starting to brown around the edges.
  3. Add the kale and garlic, and cook for a further 3–4 minutes until the kale is tender. Stir in the mashed potatoes, the chives and cheese, then season with salt and pepper, and set aside to cool. Preheat the oven to 180°C (350°F) Gas mark 4. Line the baking sheet with baking parchment.
  4. To make the pastry, put the flour, oil, salt and 100ml (3½fl oz) water into a food processor with a K (multipurpose) attachment. Mix on a slow speed for 1–2 minutes until the dough leaves the sides of the bowl. Alternatively, mix the ingredients together in a large bowl using a wooden spoon or an electric beater, then knead by hand for 3 minutes or until smooth.
  5. Tip the dough out on to a floured work surface and roll out into a 30 x 30cm (12 x 12in) square about 3mm (⅛in) thick. Cut in half so that you have 2 rectangles. Put the potato and kale mixture in a sausage-like shape lengthways all the way down the centre of each rectangle.
  6. Fold the pastry over the top and seal with the beaten egg yolks. Cut each of the cylinders into 8 pieces. With floured hands, pick up each piece and pull the pastry around to seal on the bottom to form an open-topped dumpling. Put the dumplings on to the prepared baking sheet cut-side up. Brush with the remaining egg and bake for 20–25 minutes until golden brown. Serve hot with tomato relish, if you wish.
Published: April 2018

Salmon with Beetroot Aioli and Watercress Salad

Serves: 4 • Preparation time: 15 minutes • Cooking time: 10 minutes

  • 2 tbsp vegetable oil
  • 4 portions of salmon fillet, skin on, pin-boned, skin scored (about 170g each)
  • sea salt and freshly ground black pepper
For the Beetroot Aioli
  • 250ml beetroot juice
  • 3 egg yolks
  • 1 tsp white wine vinegar
  • 1 garlic clove, finely grated
  • 1 tsp Dijon mustard
  • 150ml groundnut oil
  • 150ml light olive oil
For the Watercress Salad
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 large bunch of watercress (about 80g), leaves picked and stalks finely chopped

  1. Pour the beetroot juice into a medium saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 10–12 minutes until the liquid has reduced to about 2 tablespoons of syrup. Take care to ensure it does not burn though, as it will lose its vibrant purple colour. Remove from the heat and leave to cool.
  2. To make the aioli, put the egg yolks in a bowl and, while whisking continuously with a balloon whisk, add the vinegar, garlic and Dijon mustard.
  3. Put both oils in a jug and slowly drizzle into the egg yolk mixture, whisking constantly as you do so. When it has reached a very thick mayonnaise consistency, whisk in the beetroot syrup. Season to taste with sea salt.
  4. To cook the salmon, heat the vegetable oil in a large non-stick frying pan over high heat. When hot, season the salmon on both sides with sea salt then add them to the pan and cook, skin side down, for 4–5 minutes. When the skin is crisp, carefully turn the salmon over and cook the flesh side. Depending on the thickness of the salmon, cook for a further 4–6 minutes, until crisp on the outside and just cooked in the middle. Remove from the heat, transfer the fish to a plate and allow the fillets to rest for a couple of minutes.
  5. To make the watercress salad, whisk the oil and lemon juice together in a bowl. Mix with the watercress and season well with sea salt and pepper.
  6. Serve the salmon fillets with a good spoonful of aioli and the dressed watercress.
Published: April 2018