FOOD WITH MIGUEL MAESTRE

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1 FOOD WITH MIGUEL MAESTRE STORY Mother and Son team Ankit and Jaya run their small business "Eat Me Chutneys" using only the ugliest of produce. ING DIRECT, through their Dreamstarter crowdfunding initiative, have put money in to help them expand their business while Miguel drops in to help them expand their waistlines with a delicious samosa recipe using their unique chutney. FAST FACTS Samosas are fried or baked pastries traditionally made with a savoury filling and often served with some kind of chutney. Most commonly known in Indian cuisine, samosas can be found all over Asia and the Indian subcontinent. Indian samosas are typically vegetarian but these days modern interpretations can include beef, chicken and even sweet fillings. Many countries have a version of a samosa like the empanadas of South America, the pastizzi of Europe or the humble Aussie meat pie.

2 ABOUT ING DIRECT DREAMSTARTER Eat Me Chutneys is part of ING s DIRECT s Dreamstarter initiative. Dreamstarter uses the power of crowd funding to get bold social change projects off the ground. Candidates leverage their supporter network to raise small amounts of money from a large number of people who then amplify the message by sharing with their networks via social media. But crowd funding isn't just seeking donations; supporters also get rewards from the Dreamstarter project in return. And the icing on the cake? ING DIRECT will dollar match up to 50% of the tipping point of successful projects! It's really simple. ING DIRECT believe in a world where each and every one of us has the power to create positive change. If you have an idea bold enough to drive social good, they can help bring it to life. If you want to help new innovative projects in our community, they will help introduce you to a range of great ones you can choose from. That's what the Dreamstarter program by ING DIRECT is all about. It's their way of getting behind the ideas of some of Australia's most inspired go getters - whether it's helping break the cycle of homelessness, connecting communities, or inspiring young people to conserve Australia's unique marine life, they want to help make the future a better place for all of us. The combined contributions from lots of people can make BIG things happen. For more information on the ING DIRECT Dreamstarter program, visit To support Eat Me Chutney s Dreamstarter campaign and secure yourself a great reward, visit

3 ABOUT EAT ME CHUTNEYS The mother and son team behind Eat Me Chutneys decided to tackle food waste and social injustice by making rescued chutneys. With a commitment to using wonky produce (fruit and vegetables that are blemished or misshapen yet perfectly good to eat) Eat Me Chutneys rescues food that is destined for landfill and with some love turns that produce into a range of delicious chutneys. Made completely by hand in small batches, Eat Me Chutneys use only fair trade and organic herbs and spices in all of their rescued chutneys. The flavours, like produce, are seasonal but their signature rescued chutney flavours are tomato & kaffir lime, tomato & ginger, eggplant & curry leaf, apple & cardamom, plum & star anise and rhubarb & ginger. Their tamarind chutneys are the only fair trade certified chutney in Australia and New Zealand. Eat Me Chutneys are available from a number of markets in NSW and online. For more information go to: VEGETABLE SAMOSA A great samosa is beautiful thing and making them at home is relatively simple. You don t need to be an accomplished chef to bang out a batch of these little beauties and being baked rather than fried means you can freeze any leftovers until your next samosa craving hits.

4 Prep: 30 minutes Cook: 25 minutes Makes: 12 Ingredients 1 tbsp ghee or vegetable oil, plus extra to brush 1 tsp brown mustard seeds ½ tbsp finely grated ginger ½ long green chilli, finely grated 1 tsp cumin seeds, toasted 200 g cooked potato 120 g (1) cooked carrot 2 sprigs picked curry leaves ¼ cup frozen peas ¼ cup eggplant chutney 1 tsp garam masala 1 tbsp lemon juice salt Pastry 225 g plain flour ½ tsp baking powder ½ tsp salt 2 tbsp ghee or vegetable oil ml water 1 tsp nigella seeds (see note) Method 1. For the samosa pastry combine the flour, baking powder, salt and ghee in bowl. Using your fingertips, rub the ghee into the flour until it resembles breadcrumbs. Add most of the water and stir until the dough starts to come together. If the mixture looks too dry add the remaining water. Turn out onto a floured surface and knead for 7 8 minutes until the dough is soft and homogenous. Cover with plastic wrap and set aside for 20 minutes to rest. 2. For the filling heat the ghee in a large frying pan over high heat. Add the mustards seeds, when they begin to pop add the chilli, ginger and cumin seeds. Cook, stirring, for 1 2 minutes until fragrant. Add the potato and carrots, roughly mash and toss with the spices. Add the peas, curry leaves and garam masala and cook for 2 minutes, tossing everything together until the curry leaves wilt. Remove from the heat, add the lemon juice and season to taste with salt. Spread the mixture onto a baking paper lined oven tray and refrigerate until chilled. 3. Preheat the oven to 200 C.

5 4. Divide the samosa dough into thirds and roll each piece out on a floured surface into a round about 2mm 3mm thick. Cut each round into quarters. Working with one quarter at a time, brush one straight edge with a slurry of flour and water. Join the two straight edges to form a cone shape. Fill with the chilled potato mixture and seal using a little more of the flour slurry. 5. Place the filled samosas on a baking paper lined oven tray and brush with melted ghee. Transfer to the oven and bake for minutes until golden. Note: Nigella seeds, also known as onion seeds, are available from quality spice merchants and Indian grocers. If unavailable substitute with black sesame seeds, cumin seeds or simply omit. WEBLINKS For further information on Eat Me Chutneys or the ING DIRECT Dreamstarter program, take a look at any of the following websites: