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