Onion bhaji with purple sprouting broccoli and poached eggs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Onion bhaji are usually served as a snack but this is a meal in itself with grilled broccoli, poached eggs and hollandaise sauce.
Ingredients
For the wild garlic pesto
- pine nuts: 60²µ/2¼´Ç³ú pine nuts
- wild garlic: 130²µ/4¾´Ç³ú wild garlic
- Parmesan: 30g/1oz Parmesan, grated
- olive oil: 100ml/3½fl oz olive oil
- black pepper: salt and freshly ground black pepper
For the onion bhaji
- onions: 175g/6oz onions, finely sliced
- plain flour: 120²µ/4½´Ç³ú plain flour
- potatoes: 120²µ/4½´Ç³ú Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper
- chilli: 2 tsp finely chopped red chilli
- cumin: ½ tsp ground cumin
- curry powder: ½ tsp curry powder
- coriander: 1 tsp finely chopped coriander leaves
- eggs: 2 free-range eggs, beaten
For the lemon hollandaise
- egg yolks: 3 free-range egg yolks
- white wine vinegar: ½ tsp white wine vinegar
- clarified butter: 120ml/4fl oz clarified butter, melted and slightly cooled
- cayenne pepper: pinch cayenne pepper
- lemon juice: 1 tbsp lemon juice
- salt: salt
For the broccoli
Method
To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally add the olive oil and blend again until combined. Set aside.
To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture.
To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm.
To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender.
Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve.
