JAMIE OLIVER All Purpose 3-in-1 Peeler
This versatile peeler comes with interchangeable vegetable, soft fruit and julienne blades. Each blade can be stored compactly in the unique storage kit so you can keep the peeler and the blades together in the drawer.
This is a twist on the onion bhaji you get at your local curry house €“ great with the yoghurt dressing!
SERVES 4
INGREDIENTS
Jamie's passion for fresh, honest and delicious food forms the basis for his brilliant range of food and kitchenware products, which ranges from oils and vinegars to kitchen spices, and gadgets to must-have tools.
Jamie Oliver is a phenomenon in the world of food. He is the author of best selling cookbooks including "Jamie's 30 Minute Meals", operates multiple restaurants across the UK, provides training for young chefs through the Fifteen restaurant group, and is one of the world's best loved TV personalities on multiple series including The Naked Chef (BBC) and the Emmy Award-winning Jamie's Food Revolution (ABC).
As a chef and teacher, Jamie has inspired people to spend more time enjoying being in the kitchen--and even start growing their own food. Jamie lives in London and Essex with his wife, Jools and his kids, Poppy, Daisy, Petal and Buddy.
METHOD
Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.
Cut the cucumber into long ribbons with the julienne blade of your 3-in-1 Peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.
Cut the leek, carrots, spring onions and red onions into thin strips with the peeler- try to get them the size of long matchsticks. Mix with the chillies and the ginger.
Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds and scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.
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