Onion Bhaji
Photography Melanie Jenkins.
Serves: 4
INGREDIENTS
1 onion, peeled
¼ cup plain flour
¼ teaspoon each ground cumin and coriander
pinch of turmeric
salt and pepper
1 egg, beaten
vegetable oil for frying
METHOD
Cut the onion in half through the root then slice into thin half moons.
Combine the flour and spices in a bowl and season. Add the onions and toss to coat well in the flour. Pour on the egg and stir until the onions are coated in a sticky paste.
Heat ½ cm of oil in a sauté pan and cook small piles of the onions in batches for 3 minutes, turning occasionally until golden brown. Drain on kitchen towels and keep warm in a low oven. Repeat with the remaining onions. Sprinkle with a little salt before serving with the soup.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.