Turkey pine nut potli with beetroot mayonnaise

Cooking time: 1 hour 30 minutes
Serves: 4

Ingredients
For the turkey-pine nut potli:
160g of turkey breast, finely diced
1 tbsp of oil
1 tsp of cumin seeds
1 tsp of root ginger, chopped
1/2 tsp of garlic, chopped
1 tsp of green chilli, chopped
1/4 tsp of turmeric powder
1/2 tsp of red chilli powder
1 tsp of tomato purée
1 potato, peeled
1 tbsp of fresh coriander, chopped
1 pinch of garam masala
2 tbsp of pine nuts, roasted
salt
4 spring roll sheets, 7.5 x 7.5cm
4 spring onion greens
1l of oil, to deep fry
1 tbsp of onion seeds, to garnish
For the beetroot mayonnaise:
1 large beetroot
1/4 tsp of fennel seeds
1/2 tsp of root ginger, chopped
1/2 tsp of garlic, chopped
1/4 tsp of green chilli, chopped
2 tbsp of mayonnaise
salt

Method

1. To make the turkey-pine nut potli, cook the potatoes in boiling salted water. When tender, drain and mash.
2. Heat the oil in a large pan and add the cumin seeds. Once they begin to splutter, add the ginger, garlic and green chilli.
3. Sauté for 30 seconds before adding the turmeric powder, red chilli powder and tomato paste. Sauté for another 30 seconds before adding 2 tablespoons of water. The water will help to blend the ingredients all together.
4. Add the diced turkey and mashed potatoes. Mix well before adding salt, garam masala powder and pine nuts. Gently fold together before removing and leaving to cool.
5. Add the chopped coriander leaves and mix well.
6. In boiling water, blanch the spring onions for 30 seconds before refreshing in cold water. Drain thoroughly.
7. Spoon the turkey mixture onto the centre of the spring roll sheet.
8. Pull the ends of the sheet together towards the centre to make a money bang. Tie the corners together with blanched spring onion greens. Refrigerate for 15 minutes until the potli is firm, before deep frying until it turns golden in colour.
9. Place on a piece of kitchen paper to absorb any excess oil.
10. To make the beetroot mayonnaise, cook the beetroot in simmering water for about 40 minutes until tender. Peel when cooled, and dice.
11. In a blender, blitz all the ingredients into a smooth paste.
12. Pass the smooth paste through a fine sieve to make a smooth chutney.
13. To serve, spoon the chutney onto a plate. Sprinkle over onion seeds and place the turkey potli on the chutney.

Recipe courtesy of Great British Chefs. Visit their site for more great canapé recipes