For the Bhajis
50g Plain Flour
2 Level Tsp Smoked Paprika
3 Level Tsp of Ground Cumin
3 Level Tsp of Ground Ginger
4 Tsp Sea Salt
4 Tsp Black Pepper – Ground
4 Tsp Medium Curry Powder
2 Tsp Cayenne Pepper
½ x Leak (White Base) – Cut in two, then cut in lengths (wide of a match stick)
1 Medium Carrot – Grated
½ Large Onion – Grated
100g Fresh Coriander – use leaf only
30ml Milk – Full or Semi Skimmed
100g Plain Flour – for dusting Bhaji’s
Vegetable Oil for frying Bhaji’s
For the Creamed Spinach
500g Baby Leaf Spinach
250ml Double Cream
2 Level Tsp Sea Salt
2 level Tsp Black Pepper
1½ Level Tsp Grated Nutmeg
1 Jar of Rosebud Apple, Peach & Apricot Chutney
- To make the Bhajis - to speed things up, pre-heat a deep frying pan (1/4 full of Vegetable Oil) to smoking hot, then take off the heat. Weigh and mix all dry ingredients. Prepare the leak, carrot and onion and add to the dry mix along with the coriander. Beat the egg and milk together and add these together with the juice of half a lemon, stir well and set aside.
- To make the Creamed Spinach - put a tablespoon of vegetable oil into a deep saucepan on a high heat until smoking hot. Take off the heat and add spinach. Stir constantly for 30 seconds then remove from the pan, place on paper towel to absorb the juices.
- Using the same pan on a high heat add cream, salt, pepper and grated nutmeg. Bring to the boil and turn down to a medium heat. Whisk for approximately 2-3 minutes to reduce the cream by two thirds to achieve a yoghurt like consistency. Add spinach and set aside.
- To cook the Bhajis - re-heat the oil to 170Deg C. With your fingers pick up the equivalent of a dessertspoon of Bhaji mix and lightly toss in the flour retaining a loose shape. Add the Bhaji’s to the hot oil in batches turning over and stirring gently until they are golden brown, approximately 3 minutes. Be careful not to overcrowd the pan.
- Drain on kitchen paper, serve with spinach cream and Rosebud Apricot Chutney.