Curry is a fact of life in this household, but I’m always looking for new ideas i can make in a relatively authentic way. I recently had the opportunity to try out a restaurant in Leeds that I’d never been to before: Shabab, situated under the city train station. Paneer to die for, and that was just the starter.
So this week I found my local supermarket actually sells paneer now, and had a go making a curry from scratch. Went well. A day later, there’s one smallish meal left over. Now, don’t get me wrong, that’s great! Curry tastes even better the next day! But to cheer it up, I made a small batch of these onion bhajis, and ate so many of them while I was cooking that I couldn’t finish my meal in one go. *Shakes head in shame.
So, onion bhajis. We’re aiming for a crispy terracotta on the outside, soft and oniony in the middle, and everything cooked properly (harder to achieve with deep fat frying than you might think).
Haggis. Much maligned by those who don’t eat it, this offally delicious treat is only for those with discerning tastes. Because, quite frankly, if you’re not going to enjoy it, we’re glad it won’t be wasted on you. But, if you have great taste and you live on your own, or the rest of your family is veggie, you’ll probably find, like me, that one haggis could feed a small family, which means there’s enough left after one portion to stuff a wicker man.
But that’s a good thing.
A quick skim through the internet reveals there are at least 25 recipes out there for using up haggis, and most of them seem to abandon its Scottish roots and make for the sun, with such tasty suggestions as haggis lasagne, haggis samosas, and haggis pakoras.
But haggis has a very distinct flavour, reminiscent of mutton, and even when it’s peppery, it isn’t spiced beyond standard pre-chicken tikka British tastes. To me, tipping it into a lasagne, flavoured with tomato and basil, or deep frying it in a warm jacket of gram batter and curry umami, is disrespectful of the mighty haggis. Its delicate flavour lost, I see no point in it, and adding all that gunge in a lasagne will surely make the “mouthfeel” weird.
So: haggis arancini was my catch of the day, and a good ‘un it was too. Okay, it’s still Italianesque, but no Italian ‘erbs will touch this baby.
Haggis Arancini Recipe
Leftover mashed potato – about two handfuls
Leftover haggis – about two-thirds of the haggis, but see how much you can get into the potato without it falling apart.
1 egg – beaten
Dried breadcrumbs or rice crumbs
250ml sunflower or coconut oil
Loosen up the mash with your fingers in a medium-sized bowl, and add about half the haggis.
Mush everything together until evenly mixed. Check you can make balls out of the mix. If so, add a little more haggis, mix, and recheck.
Keep adding more haggis for as long as a) you have some left and b) the mix still clags together. The aim is to have balls that taste like haggis, not mashed potato.
Once you have a satisfyingly haggisy mixture, create balls about 1-2 inches in diameter. The larger they are, the longer they will take to cook, but don’t make them too small or they may dry out and become hard.
I got 9 balls out of my mixture.
Beat your egg in a bowl, and pour out some breadcrumbs on a plate.
Roll the haggis balls in the egg, let it drain in your fingers, and then roll it around the breadcrumbs plate till covered.
I did this process twice, to ensure a good coat, but I doubt that’s really necessary (my egg was huge, so I used it up this way). Lay the arancini on a plate as you work.
Pour about 5mm oil in the bottom of a frying pan, and heat till just under smoking point.
Add about 4-5 arancini to the hot oil, and roll those babies around for about 5-7 minutes. We’re going for golden brown, not blackened. When you get to the colour of builders’ tea, that’s it!
Test one, by cutting it in half. It should be steaming on the inside, nice and hot throughout. If it isn’t, back into the pan it goes! (I re-batttered the cut halves on my tester).
Serve alone, or with a tiny side of veg (I used up the cachumber from yesterday’s curry), and a large portion of homemade tomato ketchup.
It’s time Soulsubsistence became a blog about food and Cumbria and Cumbrian food once again. We have recipes to share, food ideas for the fussiest, most intolerant eaters, and at least one shareable cooking disaster every couple of weeks.
The last 3 months has been spent writing, designing, and twiddling with my newest book idea. The result? 4 STEPS TO SOCIAL MEDIA MARKETING FOR CRAFTERS. I have to write it in capital letters to make it stand out. Let me know if that gets annoying.
Yesterday I found a spider ‘hugging’ a dead spider on the step leading up to my backdoor. I chased it away. No idea if it was eating or mourning it. I suspect foul play following a sexual liaison, but can’t confirm as my absence overnight precipitated the event.
I got an unexpected text today, from Hays recruitment agency. They’re looking for an admin assistant for a temporary contract in Penrith. Have to be an ADVANCED Excel user with experience in VLOOKUP (whatever that is).
If you’re looking for a way to restore your faith in humanity, you should look no further than Cumbria. The sheer volume of people prepared to reach out and offer their homes, their rooms, their belongings, and their skills to those families and others who have lost everything in the devastation left by Storm Desmond, is testament to the pragmatic, down-to-earth attitudes and good will that is carried by so many Cumbrians and offcomers who live in the region.