Let's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
We’ve been at it again with the Bhaji mix! Courgette fritters are a “Thing” so are “Courgette Bhaji” now…. With a little Lemon juice squeezed over these worked pretty well with the Jalfrezi last night.
Ingredients:-
Courgette slices
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
1 tsp ground Cloves
Juice of ½ a Lemon
Garlic Salt
Tomato Puree
½ tsp Turmeric
Salt
Method:-
(1) Mix the dry ingredients with enough water to make a stiff batter.
(2) Dredge the Courgette slices in a little Gram Flour.
(3) Heat your oil to a medium heat.
(4) Fry in batches and drain on kitchen paper.
(5) When you are ready to serve re-fry to heat.
The batter works as an insulator, so the Courgette retains a bit of bite inside, which is quite cool. Well warm, but not cooked to a sludge!
