Delicious UK - (02)February 2020

Onionbhajiswithyogurt
andgoat’scheesedip
MAKES ABOUT 18. HANDS-ON TIME 45 MIN

WheneverI makea curry,
I makea batchoftheseonion
bhajis.They’redeliciously
crunchyandfragrantlyspiced.
I addblackonionseeds,which
givethebhajisa beautiful
layerofflavourthatseems
particularly appropriate.

MAKE

AHEAD

Makethedip,coverandchill

upto2 daysahead.Bringto

room temperature to serve.

• 1 tspcuminseeds


• 1 tspcorianderseeds


• 1 tspblackpeppercorns


• 4 medium onions, very thinly
  sliced


• 2 garliccloves,sliced


• 120ggram(chickpea)flour


• 1½tbspcurrypowder


• 1 tspgroundturmeric


• 2 tspblackonionornigella seeds


• 1 tspfineseasalt


• Sunflower oil for deep frying

FORTHEDIP

• 350mlnaturalyogurt


• 150gsoftrindlessgoat’scheese
  (checkit’svegetarianif needbe)


• ½garlicclove,finelygrated


• 1 greenchilli, thinly sliced
  (optional)


• 1 tspblackonionornigellaseeds


• 1 smallbunch chives, finely
  chopped

1 Putthecumin,corianderand
peppercornsina smallpansetover
a lowheat.Toastfor1-2minutes,
thencrushina pestleandmortar.
2 Ina bowl,combinethesliced
onions,garlic,gramflour,curry
powder,crushedspices,turmeric,
onion/nigellaseedsandsalt.Add
5 tbspcoldwater,thenmixwell
witha woodenspoonoryourhands
(they’reusuallythebesttools).
3 Pourthesunfloweroilintoa deep
heavy-basedsaucepantoa depth
of8-10cm,thensetovera medium-
high heat. The oil should be hot but

notoverlyso,toallowthebhajisto

cookthroughwithouttheoutside

burning.Testthetemperatureby

droppinga smallpinchofthebatter

intotheoil:it shouldfizzand

bubble,andcrispwithina minute.

4 Droploosedessertspoonfulsof

themixturecarefullyintothehot

oil.Fry,turningif necessary,for

about2 minutesoneachside.Use

a slottedspoonorfryingbasket

toliftthefrittersoutontoa plate

linedwithkitchenpaper.

5 Tomakethedip,puttheyogurt

andgoat’scheeseina bowlandmix

well.Addthegarlic,chilli(ifusing),

onion/nigellaseedsandchives.

Seasonwithsaltandpepper,then

stirwell(seeMakeAhead).

6 Arrangethebhajisona large

warmedservingplatterand

sprinklewithsalt. Serve with the

dipalongside.

PERBHAJI(FOR18)112kc al s ,

6.2gfat(2.3gsaturated),5gprotein,

8gcarbs(3.7g sugars), 0.5g salt,

2gfibre

Liver,baconandonions

SERVES4.HANDS-ONTIME40 MIN,

SIMMERING TIME 20 MIN

Ifyou’rea fanofliverand

bacon,you’lllovethistake

ontheclassicdish.Ifyou’re

sceptical,allthemorereasonto

giveita go– you’llbeconverted,

I promise!I alwaysliketoup

theonionante.Notonlydothey

givethesaucesweetness,they

also add depth and body.

• Vegetableoilforfrying


• 200gBritishfree-rangebacon
  lardons(smokedorunsmoked)
  orstreakybacon,chopped


• 2 onions,thinlysliced


• 2 garliccloves,sliced


• 2 tbspchoppedfreshsage


• Splashbrandy(optional)


• 400mlporkorchickenstock


• 2 freshthymesprigs


• 400gveryfresh British lamb’s
  orpig’sliver


• 100gplainflourtocoat


• 1 tsplard(oranextra dash of oil)


• Mustard to serve

FORTHEMASH

• 1kglargewhitepotatoes
  (suchasmarispiperorking
  edward),peeledandcut into
  rough2cmpieces


• 200mlwholemilk


• 100g unsalted butter, chopped

1 Seta largepanovera medium-

lowheatandadda drizzleofoil,

followedbythebacon.Gentlyfry

thebaconuntilthepiecesstartto

rendera littlefatandtakeonsome

colour.Addthethinlyslicedonions

andfrygentlyfor15-20minutes,

stirringastheycook.Oncetheonions

arelovelyandsoftandbeginning

tocaramelise,addthegarlicand

choppedsageandcontinueto cook

fora further3-4minutes.

2 Addthebrandy,if using,and

bubbletoreducebyhalf.Pourinthe

stock,addthethymeandseason

withpepper.Letthesaucesimmer

for15-20minutesoruntiltheliquid

hasreducedbytwothirds.Keep

warmovera verylowheat.

3 Meanwhile,putthepotatoesina

largepanwitha pinchofsalt.Pour

overcoldwatertocover,bringtothe

boil,thenreducetheheatandsimmer

forabout 20 minutesuntiltender.

4 Drain and return the potatoes to →

Liver,baconand

onions

deliciousmagazine.co.uk 43

what’s good now.