The World in Bite Size
Tapas, Mezze, and Other Tasty Morsels
By Paul Gayler
In a culture where fast food and calorie counting co-exist, bite-size foods are becoming the trend and are all the rage these days, especially at social gatherings. But dishes like Spanish tapas, Chinese dim sum and Argentina's picadas have long been a culinary tradition. Enticing passers-by with their fun sizes and bright colors, they've been popular dishes served by street vendors, as well as in markets, cafés, and in bars. Executive Chef Paul Gayler of The Lanesborough in London covers the range of small plates in his book The World in Bite Size, featuring enjoyable recipes that provide a great munch without a monstrous amount of calories.
The book includes dishes from the Americas, Europe, North Africa and the Middle East, as well as the spice routes in India, Thailand, Malaysia and Indonesia. From Cajun popcorn and Greek-style quesadillas to Asian guacamole and Lebanese blackened salmon, each recipe is designed to serve four people an appetizer-size portion, but doubling the quantities can make it into a main dish. The foods can be made in six steps or fewer, with Gayler's helpful tips sprinkled throughout the book for added encouragement. Full of exciting and flavorful recipes, colors, and history, The World in Bite Size will definitely have your guests talking.
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Potato Bonda
This classic Indian potato dish is easy to prepare and extremely good to eat. You should be able to find paneer cheese, an Indian curd cheese, in an Indian grocery store.
1½ cups mashed potato
2 tablespoons chopped cilantro leaves
1 tablespoon chopped fresh mint leaves
1 red chile (seeded and finely chopped)
1 garlic clove (crushed)
4 ounces paneer cheese (coarsely grated)
Sea salt (or kosher salt) and freshly ground pepper
Juice of ½ lemon
½ cup chickpea flour (gram flour)
Pinch of baking powder
Pinch of chile powder
Vegetable oil (for deep frying)
In a bowl, mix the mashed potato with the herbs, chile, garlic, and grated paneer cheese. Add the lemon juice and season with salt and pepper. Shape the mixture into walnut-size balls in the palm of your hands.
Mix the chickpea flour and baking powder together in a bowl, and season with salt and chili powder. Add enough water to form a thickish batter.
Heat the vegetable oil in a frying pan to 325° F.
Dip the potato balls in the batter, ensuring that they are completely coated. Then drop them into the hot oil. Fry for 1-2 minutes until golden.
Drain on paper towels.
Pg tip: A dip made of mint-flavored yogurt sweetened with a touch of honey makes a great accompaniment to this dish. |
Reviewed by Silver Tien
| PKR011109 |
(Updated: 03/26/09 KR) |
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