Asparagus bhaji with curried hollandaise, raisin puree, toasted almonds and chilli chutney

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Seasonality is like The Shawshank Redemption – a bit overrated in my view. There I’ve said it. Foodies of the world recoil in horror. Generally I don’t care too much when or where my food was grown, picked, raised, slaughtered. I wish I did. I know all food lovers are supposed to. But I’m a greedy hypocrite and I’ll eat anything, anywhere at any time. The Gods of Provenance may send me straight to hell, but get over it Jersey.. they’re just potatoes.

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And hey if I want to eat blueberries or Asian pears that have travelled half way round the world with the carbon footprint of a walking redwood tree, then that’s my evolved right.

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That said the one thing you might as well have only nowish every year is asparagus. Unless you want to eat that stringy dry stuff from Peru in mid-December.

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The good stuff is pretty special. British, chunky and flavourful. Fat spears of greenness. Distinct and delicate. Only an idiot would take such a great ingredient and batter, spice ‘n’ deep fry it. Yep that’s me.

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So I used gram flour, salt, pepper and water to make a claggy bhaji batter.

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Then I mixed curry powder and lemon juice with hollandaise. And dolloped on raisin puree for extra tang, along with flaked almonds and chilli chutney for an extra kick. Seriously seasonal!

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Ingredients: asparagus, gram flour, water, salt, pepper, curry powder, hollandaise, lemon, raisins, almonds, chilli chutney

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2 comments

  1. chefkreso · March 14

    Have to save the recipe! 😄

    Like

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