Page 43 - Delicious - UK (February 2020)
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what’s good now.
not overly so, to allow the bhajis to
Onion bhajis with yogurt cook through without the outside
and goat’s cheese dip burning. Test the temperature by
MAKES ABOUT 18. HANDS-ON TIME 45 MIN dropping a small pinch of the batter
into the oil: it should fizz and
Whenever I make a curry, bubble, and crisp within a minute.
I make a batch of these onion 4 Drop loose dessertspoonfuls of
bhajis. They’re deliciously the mixture carefully into the hot
crunchy and fragrantly spiced. oil. Fry, turning if necessary, for
I add black onion seeds, which about 2 minutes on each side. Use
give the bhajis a beautiful a slotted spoon or frying basket
layer of flavour that seems to lift the fritters out onto a plate
particularly appropriate. lined with kitchen paper.
5 To make the dip, put the yogurt
Make the dip, cover and chill and goat’s cheese in a bowl and mix
MAKE
AHEAD up to 2 days ahead. Bring to well. Add the garlic, chilli (if using),
room temperature to serve. onion/nigella seeds and chives.
Season with salt and pepper, then
• 1 tsp cumin seeds stir well (see Make Ahead).
• 1 tsp coriander seeds 6 Arrange the bhajis on a large
• 1 tsp black peppercorns warmed serving platter and Liver, bacon and
onions
• 4 medium onions, very thinly sprinkle with salt. Serve with the
sliced dip alongside.
• 2 garlic cloves, sliced PER BHAJI (FOR 18) 112kcals,
• 120g gram (chickpea) flour 6.2g fat (2.3g saturated), 5g protein, FOR THE MASH
• 1½ tbsp curry powder 8g carbs (3.7g sugars), 0.5g salt, • 1kg large white potatoes
• 1 tsp ground turmeric 2g fibre (such as maris piper or king
• 2 tsp black onion or nigella seeds edward), peeled and cut into
• 1 tsp fine sea salt Liver, bacon and onions rough 2cm pieces
• Sunflower oil for deep frying SERVES 4. HANDS-ON TIME 40 MIN, • 200ml whole milk
SIMMERING TIME 20 MIN • 100g unsalted butter, chopped
FOR THE DIP
• 350ml natural yogurt If you’re a fan of liver and 1 Set a large pan over a medium-
• 150g soft rindless goat’s cheese bacon, you’ll love this take low heat and add a drizzle of oil,
(check it’s vegetarian if need be) on the classic dish. If you’re followed by the bacon. Gently fry
• ½ garlic clove, finely grated sceptical, all the more reason to the bacon until the pieces start to
• 1 green chilli, thinly sliced give it a go – you’ll be converted, render a little fat and take on some
(optional) I promise! I always like to up colour. Add the thinly sliced onions
• 1 tsp black onion or nigella seeds the onion ante. Not only do they and fry gently for 15-20 minutes,
• 1 small bunch chives, finely give the sauce sweetness, they stirring as they cook. Once the onions
chopped also add depth and body. are lovely and soft and beginning
to caramelise, add the garlic and
1 Put the cumin, coriander and • Vegetable oil for frying chopped sage and continue to cook
peppercorns in a small pan set over • 200g British free-range bacon for a further 3-4 minutes.
a low heat. Toast for 1-2 minutes, lardons (smoked or unsmoked) 2 Add the brandy, if using, and
then crush in a pestle and mortar. or streaky bacon, chopped bubble to reduce by half. Pour in the
2 In a bowl, combine the sliced • 2 onions, thinly sliced stock, add the thyme and season
onions, garlic, gram flour, curry • 2 garlic cloves, sliced with pepper. Let the sauce simmer
powder, crushed spices, turmeric, • 2 tbsp chopped fresh sage for 15-20 minutes or until the liquid
onion/nigella seeds and salt. Add • Splash brandy (optional) has reduced by two thirds. Keep
5 tbsp cold water, then mix well • 400ml pork or chicken stock warm over a very low heat.
with a wooden spoon or your hands • 2 fresh thyme sprigs 3 Meanwhile, put the potatoes in a
(they’re usually the best tools). • 400g very fresh British lamb’s large pan with a pinch of salt. Pour
3 Pour the sunflower oil into a deep or pig’s liver over cold water to cover, bring to the
heavy-based saucepan to a depth • 100g plain flour to coat boil, then reduce the heat and simmer
of 8-10cm, then set over a medium- • 1 tsp lard (or an extra dash of oil) for about 20 minutes until tender.
high heat. The oil should be hot but • Mustard to serve 4 Drain and return the potatoes to →
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