Rosie’s Recipe

‘Trial and er­ror’ squir­rel bha­jis are a tasty treat for a very busy Rosie

Airgun World - - Contents -

Iuse cook­ing as ther­apy, for highs and lows, good times and bad, and I’m al­ways look­ing for new ways of pre­sent­ing food. I don’t know why this is, and friends have told me not to an­a­lyse it, but to ac­cept that it’s part of who I am, and to keep on with the culi­nary ex­per­i­ments be­cause they get to eat dishes that are a bit dif­fer­ent. This one is about as dif­fer­ent as it gets; a kind of bhaji, only made with squir­rel in­stead of veg­eta­bles, and a hand­ful of other in­gre­di­ents that I had knock­ing about.

I was con­vinced that I had some garam flour buried in a cup­board, think­ing that the nutty taste of ground chick­peas would go well with del­i­cate squir­rel meat, and af­ter search­ing for half an hour re­mem­bered that I’d used it for knock­ing up some onion bha­jis about a year be­fore, so Ital­ian ‘00’ flour was what I ended up with, nor­mally used to make pasta or pizza dough.

I made up the rest of the recipe as I went along, and it turned out to be pretty good, even­tu­ally. The first few ‘bha­jis’ were a bit soggy be­cause I didn’t have the fat hot enough, but af­ter a cou­ple more tri­als with er­ror, us­ing crusts of bread to gauge the tem­per­a­ture, I even­tu­ally cracked it and pro­duced crisp, tasty morsels well worth putting on a plate.

Serve with a sweet chilli sauce – and don’t share.

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