less than 30 mins
10 to 30 mins
By Frederick Forster
From Saturday Kitchen
For the wild garlic pesto
- 60g/2¼oz pine nuts
- 130g/4¾oz wild garlic
- 30g/1oz Parmesan, grated
- 100ml/3½fl oz olive oil
- salt and freshly ground black pepper
For the onion bhaji
- 175g/6oz onions, finely sliced
- 120g/4½oz plain flour
- 120g/4½oz Désirée potatoes, peeled, grated, squeezed and dried on kitchen paper
- 2 tsp finely chopped red chilli
- ½ tsp ground cumin
- ½ tsp curry powder
- 1 tsp finely chopped coriander leaves
- 2 free-range eggs, beaten
For the lemon hollandaise
- 3 free-range egg yolks
- ½ tsp white wine vinegar
- 120ml/4fl oz clarified butter, melted and slightly cooled
- pinch cayenne pepper
- 1 tbsp lemon juice
For the broccoli
- 300g/10½oz purple sprouting broccoli
- 1 tbsp olive oil
- pinch ground cumin
- ¼ tsp finely chopped red chilli, seeds removed
- 4 free-range eggs, softly poached, to serve
- 2 tbsp red amaranth, to serve
To make the wild garlic pesto, place the pine nuts and wild garlic in a food processor or blender and pulse until broken down, but not a paste. Add the Parmesan and season with salt and pepper. Finally, add the olive oil and blend again until combined. Set aside.
To make the onion bhaji, mix all the ingredients, except the eggs, together, in a bowl. Add the beaten eggs and mix well to combine. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When hot, add a tablespoonful of the bhaji mixture and fry for 30–45 seconds, until golden brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture.
To make the lemon hollandaise, place the eggs yolks, vinegar and 2 tablespoons of water in a glass bowl set over a gently simmering saucepan of water, making sure the bowl does not touch the water. Whisk until the egg mixture resembles fluffy whipped cream. Remove from the heat and then gradually add the clarified butter. Season with salt and the cayenne pepper and add the lemon juice. Keep warm.
To make the broccoli, preheat a grill to hot. Drizzle the broccoli with the olive oil and sprinkle over the cumin and chilli. Grill until charred and just tender.
Place the grilled broccoli on four plates and spoon over the wild garlic pesto. Place the bhaji and poached eggs next to the broccoli. Spoon the lemon hollandaise over the eggs. Scatter the amaranth over the plates and serve.