Blacksticks Blue bhajis
A TASTE OF INDIA: Blacksticks Blue bhajis
THIS recipe gives a local slant to that classic Indian restaurant starter, the onion bhaji.
These moreish snacks are equally at home served as canapés or as an accompaniment to a main course, such as the smoked fillet of beef served at some of my ‘Best of Lancashire’ dinners.
Blacksticks Blue is named after a traditional Lancashire restaurant that used to be run by the Butler family who produce a range of award-winning cheeses at their two rural dairies at Ravens Oak and Inglewhite.
This soft blue-veined variety has a distinct orangey hue with a spicy flavour and creamy texture, attributes that both partner and contrast the earthy warmth of the garam masala and the sharp tangyness of the onions.
Since the business began in 1932 it has expanded greatly to the point where Butler’s now also make a selection of Goats’ cheeses, including the popular Kidderton Ash.
Straightforward
Following this recipe should be pretty straightforward, the points to take note of are to use fresh spices; it’s time to invest in new stock if yours have been hanging around at the back of a cupboard for months, or years!
Also, chop the onions very roughly, as the variation in size of the pieces helps to give the bhajis their distinctive shape.
Fentimans now produce a Dandelion and Burdock with all the distinctive flavour and aromas of the classic beverage; the 275ml bottles are the perfect size for making the sauce.
Blacksticks Blue Bhaji With Dandelion And Burdock Sauce
Bhajis
Serves four (three Bhajis per person).
Ingredients
150g flour
1 tsp bicarbonate of soda
2 tsp salt
2 tsp crushed coriander seeds ½
Half tsp garam masala
1 tsp turmeric
1 tsp chilli powder
Crushed seeds from four cardamon pods
200g onions
100g blacksticks blue cheese
Salt and pepper
Vegetable oil for deep frying
Method
1. Sift flour, bicarb and salt into bowl, add coriander seeds, garam masala, turmeric, chilli and mix well.
2. Add crushed cardamom pods, onion and salt and pepper to taste.
3. Add 2 tbsp water to the mixture and mix thoroughly to form a stiff paste.
4. Crumble cheese and mix through evenly.
5. Heat oil in deep fat fryer to 180C.
6. Using two wet dessert spoons, drop six spoonfuls of mixture into the hot oil and deep fry for three to four minutes or until darkish brown.
7. Remove from oil, drain on kitchen roll. Repeat with rest of mixture
Dandelion and burdock sauce
Simply pour a small bottle of dandelion and burdock into a saucepan and reduce until thick and syrupy!
Published: Thu, 23 October, 2008
Comment on this article
You need to be logged in to comment. Login | Register