Velen's Prophet Pockets

Today on The Gamer's Fridge, we welcome Prophet Velen, leader of the Draenei.

Velen: Thank you for having me. I have lived on three very different words and have fought debilitating battles against orcs but this is my first cooking blog.

TGF: (chuckle) The pleasure is all mine Prophet. Tell us, after more then 25,000 years of experiences under your belt, I have to ask you. What meal do you look forward to eating the most?

Velen: Prophet Pockets are very pleasing. Patience is needed to make them, I find enjoyment in the details of folding and tucking the small pockets. Delicious. They were a good sustenance in Outland as well. You had to be on your hooves and ready to shove off if a horde of orcs appeared.

TGF: I can't wait to try them. If you wish to know more about the Prophet Velen, click here. Lets get started.

You will need:

2 large potatoes, peeled

1 pound ground beef
2 tablespoons olive oil
1/2 teaspoon cumin
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
2 tablespoons parsley
2 tablespoons chopped green chili peppers (I used red pepper flakes)

1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes.
Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil. Mix in onions and ground beef.

Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, ginger. Season with black pepper, salt, cumin, chili powder, cinnamon.

Stir in the mashed potato mixture.

Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat oil in a large, heavy saucepan over high heat.
Cut 2 sheets of Phyllo dough into 1/3 strips. (don't use one sheet of phyllo dough, use two.)

Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.

In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Yum!

Salted Eye

These are delicious. They are larger then your normal meatball. I served mine with a fresh salad. 

I've been trying to come up with a blurb for the post all day. 

I got nothin'.

Here's looking at you, kid.

You will need:


Oven temp 350 degrees F (176 degrees C)


1 pound (450 g) ground beef
1 egg
1/4 cup (40 g) bread crumbs
1 tbs (30 ml) olive oil
1/4 cup (113 g) shredded cheese
Ricotta Cheese
Cooked Spinach

I used fresh spinach and saute it. Just follow the direction on the back of the bag or buy canned or frozen.

I added the egg, breadcrumbs, cheese, salt and pepper.
I also added onion powder, garlic powder, basil and cumin about 1/8 teaspoon each.

Flatten the ground meat, add a little ricotta cheese and spinach.
You want some of the cheese and spinach to show out the top.

 Don't roll the meatball closed you want to bring it together at the top like you would wrap a  bottle.
If you pinch it closed the sides will pop open.
Put a few tablespoons of olive oil in the baking dish and spread around so the meatballs don't stick.

Place in preheated oven at 350 degrees F (176 degrees C) for 30 minutes.

If you do have a few split open, push them closed with the bottom of a spoon. Be careful, they will be hot!