time to time Hub-UK
gets approached by or on behalf of a commercial
web site to provide a link. Most requests are
turned away but occassionally when they are worthwhile
sites, and have something to contribute to the
enjoyment of good food, it is a different matter.
Just such a site was Tonn Ruairi.
Ruairi is a small family company based on the
Co Down coast in Northern Ireland, specialising
in Crab products and other gourmet seafood from
the pollution free water of Dundrum Bay. They
offer a wide variety of the finest quality seafood,
delivered to your door.
oil for deep-frying
1 tsp mustard seeds
6 - 8 curry leaves
1 tsp ground turmeric
1 tsp ginger paste
2 tsp green or red chillies, finely chopped
200g fresh crab meat, flaked (thawed if frozen)
1 small bunch of fresh coriander, finely chopped
24 sheets of samosa pastry or filo pastry
chutney or tomato ketchup
1 tablespoon of the oil in a heavy-based frying
pan. Fry the mustard seeds, curry leaves, ground
turmeric and ginger paste, stirring often, for
3 - 5 minutes, until fragrant.
in the crab meat, salt and chopped coriander,
mixing well, and cook for a further 2 - 3 minutes.
together the water and flour to make a flour
a pastry sheet over to make a strip. Place a
portion of the crab mixture in one corner of
the pastry strip and fold the pastry over into
a triangle. Fold the triangle along the strip,
sealing the edges with the flour paste.
the process making 24 samosas in all.
the oil for deep frying in a deep fat-fryer
or wok until very hot. Fry the samosas in batches
until golden-brown, remove with a slotted spoon
and drain on kitchen paper.
the freshly fried samosas with chutney or tomato