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Kale & Onion Bhaji

Kale & Onion Bhaji recipe, eat well on universal credit

Maybe far from traditional, but we’re not known for being tradition respecters…..

Kale in the Curry. Kale in the Sag Aloe. Just Kale and more Kale. There is a reason for this. But to protect the dignity of others, let’s just say we have quite a bit of Kale to work through….

We’re awash with Kale at the moment so we modified this recipe, to our surprise it actually worked really well.

Ingredients:-

1 Large Onion, roughly sliced
300g of Kale, fried with a little Oil and Five Spice until dark
1 Tsp of Hot Chilli Powder
1 Tsp of Onion Salt
1 Tsp of Garlic Salt
1 Tsp of Baking Powder
1 Tsp of Black Lime Power
1 Tsp of Turmeric
Fresh ground Black Pepper
Water
Oil to fry

Method:-

(1) Fry the Kale with Five Spice until you have a crispy texture and most of the water has been driven out.
(2) Set aside on kitchen paper to drain and cool.
(3) Mix to batter Onion and Kale with enough Water to make a very sticky batter.
(4) Heat Oil to 170c.
(5) Using a ladle and a spoon drop flat fritters into the hot Oil in batches.
(6) When then float remove them and set aside.
(7) Just before serving re-fry them in batches and drain before serving.

The crunch from the fried Kale and the taste was really good. Sometimes you happen on something a bit odd which really works…..



 

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A++ Superior Stuffing Balls!

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Category: Recipes

A++ Superior Stuffing Balls

OK so these Stuffing Balls might be a bit conceited, they can’t help it I guess….. There are some recipes and sides which Sue continues to revisit and improve, these are usually better replacements for their Gluten containing counterparts. Stuffing balls are on the list.

When we had our Seafood Fest a couple of nights ago we soaked too many Chickpeas so in the food processor they went!

Ingredients:-

3 Sliced of Gluten free bread, wuzzed up
1 Cup (Mug) of Chickpeas, soaked, boiled and drained
1 Onion, finely diced
The Zest of a Lemon
Margarine
1 Egg
Dried Parsley
Dried Sage
Dried Rosemary
Dried Thyme
Salt & Petter

Method:-

(1) Sautee the Onions in a little Margarine.
(2) Add the dried Herbs.
(3) Simmer for 10 minutes
(3) Wuzz the Chickpeas and Bread together.
(4) Mix the Onions, Lemon Zest in with the Bread crumbs and Chickpeas in a mixing bowl.
(5) Season with Salt & Pepper and mix well.
(6) Allow to cool and then mix in the Egg.
(7) Form into balls and pop in the oven with your roast spuds etc.
(8) After 10 minutes brush with the remaining Margarine from the pan and cook for a further 10 minutes to brown.

This made quite a large batch of Stuffing Balls some of which we had with our roast Chicken dinner. The remaining ones are in the fridge, but they won’t last long as they are really good cold…..

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