MANGO CORIANDER POUND CAKE CUPCAKES WITH MANGO CHUTNEY FILLING AND SWEETENED CONDENSED MILK WHIPPED CREAM
Steps:
- For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
- In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
- Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
- For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
- In a small saucepan, heat the butter on low until just melted. Set aside.
- In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
- In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
- Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
- Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
- Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
- Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
- Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
- Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter.
BOMBAY POTATO CAKES WITH FRIED EGGS & MANGO CHUTNEY
Use up leftover roasties and veg from your Christmas dinner to make these Bombay potato cakes, served with fried eggs, pickled onions and mango chutney
Provided by Cassie Best
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
- Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
- Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.
Nutrition Facts : Calories 396 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY
Provided by Jill Dupleix
Categories Appetizer Breakfast Low Fat Vegetarian Yogurt High Fiber Dinner Mango Pineapple Sweet Potato/Yam Winter Pan-Fry Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For chutney:
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- For potato cakes:
- Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
- Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
- Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
More about "coriander potato cakes with mango chutney recipes"
RAW MANGO CORIANDER CHUTNEY RECIPE - VEGETARIAN …
From vegetariantastebuds.com
MANGO CORIANDER POUND CAKE CUPCAKES WITH MANGO …
From cookingchanneltv.com
CORIANDER AND RAW MANGO CHUTNEY | MY WEEKEND …
From myweekendkitchen.in
CORIANDER POTATO CAKES WITH MANGO CHUTNEY | CONSTANT COOKBOOK
From constantcookbook.com
CHIEF CHEF RECIPES BY SUPRIYA ON INSTAGRAM: "ALOO SANDWICH …
From instagram.com
20 BEST CORIANDER RECIPES EVERYONE WILL LOVE
From insanelygoodrecipes.com
MINT, MANGO AND CORIANDER CHUTNEY RECIPE BY THE …
From greatcurryrecipes.net
CORIANDER POTATO CAKES WITH MANGO CHUTNEY | RECIPE | POTATO …
From pinterest.co.uk
CORIANDER POTATO CAKES WITH MANGO CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ALOO TIKKI (INDIAN POTATO CAKES WITH GREEN CHUTNEY)
From minimalistbaker.com
POTATO CAKES WITH MANGO CHUTNEY | IDAHO POTATO COMMISSION
From idahopotato.com
CORIANDER POTATO CAKES WITH MANGO CHUTNEY | BOTTOMLESS BITES
From bottomlessbites.com
CORIANDER POTATO CAKES WITH MANGO CHUTNEY | FOOD STUFF
From foodstf.com
SWEET POTATO MASH WITH MANGO CHUTNEY - THE HOMESTEAD PANTRY …
From thehomesteadpantrybox.com.au
CORIANDER POTATO CAKES WITH MANGO CHUTNEY BBC FOOD - DELIPAIR
From delipair.com
CORIANDER POTATO CAKES WITH MANGO CHUTNEY | RECIPE | POTATO …
From pinterest.co.uk
HOMEMADE MANGO CHUTNEY - CARDAMOM & CORIANDER
From cardamomandcoriander.com
THIS CORIANDER-MANGO CHUTNEY RECIPE IS TANGY AND FLAVOURFUL
From food.ndtv.com
CRUNCHY INDIAN POTATO SALAD WITH MANGO CHUTNEY …
From wallflowerkitchen.com
CORIANDER POTATO CAKES WITH MANGO CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CORIANDER POTATO CAKE WITH MANGO CHUTNEY - CAFE GRAY DELUXE
From cafegrayhk.com
You'll also love