Megan Schlobohm, Chef - SV Lolalita
Latest posts by Megan Schlobohm, Chef - SV Lolalita (see all)
- The Mousse is Loose - October 30, 2016
- Jump Up for Fresh Fish – Grouper Bites! - July 31, 2016
- Mango Versatility - March 30, 2016
- Molten Drambuie Brownies! - February 26, 2016
- Peach at the Beach - February 1, 2016
From Sea Level – The Best Angle to Enjoy Life
Everything looks different from the waterline and with an assortment of views for entertainment; the beauty of angles can be fully relished.
After it’s all said and done, just before that bright, floating globe passes over the horizon, I enjoy an ‘angle’ based snack in a triangle baked to a crisp, filled with a delicious, mouth-watering filling – you know what I’m talking about, right?
Our Summer Samosas for an appetiser are great. For a healthier, lighter twist, I bake these geometric delights instead of frying them as is often the tradition.
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I hope you’ll enjoy these from your corner of the world and they enlighten your perspective.
Summer Samosas with Spicy Chipotle-Guava Sauce
The Samosas
1 package phyllo dough 1TBSP coconut oil 8oz uncooked chicken breast, diced small ½ lime, juiced ¼ cup coconut milk 2 medium potatoes, diced small 3 large carrots, peeled and shredded 1 medium onion, diced small 1 5oz. tin water chestnuts, drained, diced small 1 TBSP fresh ginger, grated 1 TSP fresh garlic, crushed and minced 2 TBSP Madras curry Salt and Pepper 2 sprigs green onion, diced small A handful of cilantro, chopped small ½ stick butter, melted
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The Sauce
1 jar guava jelly 1 can chipotle peppers in adobo sauce
– Open the phyllo dough and let flatten out – In a wok, heat the coconut oil and sauté chicken (other meats work too, or no meat at all – add peas for a vegetarian version) – Add in coconut milk, lime juice, potatoes, carrots, onions, water chestnuts, ginger, and garlic – Add Madras curry powder, salt and pepper to taste. For some sweetness, add a tablespoon of cream of coconut – Turn off heat and toss in green onion and cilantro. Set this aside to cool slightly and turn on the oven to 350ºF – Empty contents of guava jelly into a small mixing bowl. Finely chop 2-4 chipotle peppers (the more the spicier) and mix with guava jelly. This can be made in advance and used for many other dishes – On a flat surface, place one sheet of phyllo dough and brush with butter. Place another sheet on top and repeat – up to 8 sheets – Cut phyllo dough into long strips, 3 inches wide. Place a heaping spoonful of the Samosa mixture at the far end of the strip with about an inch around the top and sides. Fold a corner of the dough over the samosa mixture at an angle, making a triangle shape at the top, and continue to fold the samosas down, keeping a triangle shape, until all the dough has been folded – Brush both sides with butter and place on a cookie sheet. Once all samosas are ready, bake until golden brown – Garnish with fresh cilantro and serve warm with the Guava Chipotle sauce
Buen provecho from Lolalita
