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Asparagus & Onion Bhaji

Asparagus & Onion Bhaji

The foundation of last nights meal were some Chicken Thighs. We had some DIY Curry sauce in the freezer, some DIY Gluten free Naan bread and some discounted Asparagus which was starting to go a bit bendy.

Asparagus & Onion Bhaji? Well it might not be exactly traditional, do we look like we care?

Ingredients:-

Gram Flour
Hot ground Chilli
Ground Cloves
Garlic Salt
Baking Powder
Turmeric

Method:-

(1) Chop your Onions and Asparagus roughly.
(2) Heat a fryer to 170c.
(3) Mix the dry ingredients with just enough water to make a stiff batter and allow to stand for 10 minutes.
(4) Mix the Asparagus & Onion into the batter and add a little extra Gram Flour if the mixture doesn’t seem to be firm enough.
(5) Spoon large two dollops into the hot Oil and shake to free from the basket.
(6) Fry until just browned in botches initially and drain on kitchen paper.
(7) Fly in batches until you’ve run out of mixture.
(8) Re-fry when you are ready to serve, until the Bhaji are crisp but not too browned.

We had a very small amount of Gram Flour left so instead of keeping it I made a sizeable batch. The leftovers are in the freezer for the next Curry night. No we didn’t eat them all in one sitting!

 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!


General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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