Sprout bhajis and bacon jam | Mashtun and Meow: Sheffield Beer Blog

Monday, 21 December 2015

Sprout bhajis and bacon jam

Our Christmas Day starter! Inspired by Bundobust and Fat Hippo, both of whom have provided us with excellent sustenance and a bloody good time during 2015 (see also here and here).

Bacon jam (makes 2 jars)
400g of bacon
1 onion
1 clove garlic
1tsp paprika
1 chilli
100g brown sugar
A generous splash of cider vinegar

Cut the bacon and onion into 1inch pieces and chop the garlic. Fry the bacon until golden brown. Remove from the pan and fry off the onion, garlic and chilli, until the onions are translucent. Then add the paprika and continue to fry for a couple more minutes. Add the bacon back into the pan with the brown sugar and vinegar. Bring everything up to the boil, then simmer gently for 20 minutes to thicken, stirring every once in a while to prevent the sugar from sticking or burning. Leave to cool for a few minutes, then blend to your chosen consistency - we went for chunky. Decant into sterilised jars. This will keep for a couple of weeks in the fridge.

Sprout Bhajis (makes a starter for 2)
200g cornmeal or gram flour (plain flour will do in an emergency but won't provide the same colour)
A generous handful of sprouts
1tsp mustard seeds
1tsp fennel seeds
1.5tsp coriander seeds
1tsp cumin seeds
2 cardamom pods
1 dried chilli
1tsp salt
1tsp turmeric powder

Add your whole spices to a hot, dry pan and toast until the mustard seeds start to pop. Grind them up in a pestle and mortar. Once ground, add to the cornmeal or gram flour with the salt and turmeric powder and bind together with cold water - enough to transform your spicy flour mixture into a light batter. Chop the sprouts into slices and stir them into the batter. Deep fry in hot oil until golden and crunchy.


The combination for Christmas day is perfect for us - traditional ingredients that you'd expect to see on a festive table, with a definitely non-conventional twist!

Enjoy, and merry Christmas!

Jim and Laura

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