enough oil in a medium-sized saucepan for deep-frying. (The pan needs to be half full of oil.) When the oil reaches 180°C (350°F), or a cube of bread rises to the surface and turns golden brown in under 1 minute, put in 3–4 dessertspoons of the mixture, depending on the size of your pan. Don’t make the bhajis too big – they’re best when light and rather straggly and gorgeously crisp – and don’t crowd the pan, otherwise the oil will cool and the bhajis will stick together. Deep-fry the bhajis for about 4 minutes or until crisp, brown and cooked right through, then remove them with a slotted spoon and drain on kitchen paper. Keep the bhajis warm in a low oven or under a warm grill while you cook the rest of the mixture.
VARIATION
Cabbage bhajis v
These are delicious; use 350g (12oz) shredded green cabbage instead of the sweet potatoes.
Onion bhajis v
Use 450g (1lb) red onions instead of the sweet potatoes, and omit the extra onion in the main recipe.
Tomatoes with horseradish cream
This is simple but delicious – sliced tomatoes topped with a piquant creamy horseradish dressing. The better the tomatoes, the better this dish will be.
SERVES 4
6 large firm tomatoes
salt and freshly ground black pepper
125g (4oz) ricotta cheese
2 tbsp natural yoghurt
2 tsp extra-virgin olive oil
tsp red wine vinegar
2 tsp horseradish sauce or 1 tsp grated horseradish
chopped fresh chives, to garnish
You could skin the tomatoes if you wish: cover with boiling water for a minute, then drain and slip off the skins. Slice the tomatoes, with skins or without, into bite-sized pieces, divide between four plates and season with salt and pepper.
To make the topping, mix together the ricotta cheese, yoghurt, oil, vinegar and horseradish sauce until creamy. You could use a blender for this if you want it really smooth.
Season, then pour this mixture over the tomatoes and sprinkle over some chopped chives.
Stuffed vine leaves v
These are fun to make and delicious served as part of a selection of tapas, or arranged attractively on individual plates with some tzatziki or hummus and a few juicy black olives.
SERVES 4–6
36 fresh vine leaves (if available) or preserved vine leaves
225g (8oz) brown basmati rice
1 large onion, chopped
2 tbsp chopped fresh parsley
2 fresh tomatoes, skinned and chopped
50g (2oz) pine nuts
50g (2oz) raisins
tsp cinnamon
2 garlic cloves, crushed
salt and freshly ground black pepper
6 tbsp olive oil
150ml (5fl oz) water
1–2 tbsp lemon juice
lemon wedges, to garnish
If you’re using fresh vine leaves, half fill a large saucepan with water and bring it to the boil. Trim the leaves and put into the boiling water, cover and simmer for 2 minutes. Then drain and run under cold water to refresh them. Drain well. With preserved vine leaves, simply drain and rinse well under the cold tap.
Half fill the saucepan with water; add the rice and boil for 10 minutes, then drain.
Mix together the rice, onion, parsley, tomatoes, pine kernels, raisins, cinnamon, garlic and seasoning. Place a spoonful of this filling on each leaf, fold the edges over and place the little bundles side by side in a frying pan. Mix together the oil and water and pour over the vine leaves. Sprinkle the lemon juice on top.
Cook, covered, over a very gentle heat for 2–2½ hours or until the rice and leaves are tender. Keep an eye on the water level and add a little more from time to time if necessary. Serve garnished with lemon wedges.
Aïoli with crudités
This garlic-flavoured mayonnaise from Provence, served with a gloriously colourful selection of whatever fresh vegetables are available, makes a wonderful first course or even a light meal. You need a blender or food processor to make this recipe.
SERVES 4–6
FOR THE CRUDITÉS
A selection of raw vegetables in bite-sized pieces; aim for maybe 4–5 different types of contrasting colours, such as: crunchy red radishes served whole with some of the green parts still attached; bright orange carrot cut into matchsticks; strips of deseeded red pepper; cauliflower florets; small very fresh mushrooms; spring onions, trimmed; pieces of crunchy fennel bulb; juicy cucumber in chunks; crisp leaves of chicory or sticks of celery; quarters of firm tomatoes, or cherry tomatoes.
FOR THE AÏOLI
1 egg
2–4 garlic cloves, peeled and crushed
tsp salt
tsp mustard powder
tsp pepper
2 tsp red wine vinegar
2 tsp lemon juice
200ml (7fl oz) extra-virgin olive oil
Break the egg into the blender and add the garlic, salt, mustard, pepper, vinegar and lemon juice.
Blend at a medium speed for about 1 minute. Then turn the speed to high and gradually add the oil, drop by drop, through the top of the lid.
When about half the oil has been added and you hear the sound of the mixture change, you can add the oil more quickly in a thin stream.
If the mixture is very thick you can thin it by stirring in a little hot water. Serve the aïoli in a bowl with the crudités
