Spabbit’s Onion Bhajis

img_4777These Bhajis are super easy & quick to make, using little ingredients, and are fantastic when served with a little salad, and Spabbit’s Mint Sauce.

Sometimes I’ll whip up a batch as a quick spicy snack – so easy and cheap to do – I’ll never buy them from a takeaway again!


  • Oil for frying
  • 2 Onions
  • 80g Gram Flour
  • 2 tsp Tandoori Masala
  • 1/2 tsp Hot Chilli powder
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Mustard powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • Splash Lemon Juice
  • 50 ml Water


Heat the oil to maximum temperature, either in a deep pan, or in a fryer.

Whilst the oil is heating up, chop the onions into whatever size lumps you like, think smallish chunks or slices. In a large mixing bowl, mix together all the other ingredients bar the water.

Throw in the chunks of onion, and ensure they’re thoroughly coated. Gradually add the water and mix, eventually when mixed well and all the water has been added, the lumps should be sticking together with a gooey batter coating.

Take a tea-spoon at a time of the mixture and drop in to the hot oil. Make sure the oil is deep enough for the bhajis to float around during cooking. Stir around / flip over during cooking to ensure they’re all cooked evenly. Cook for around 3 minutes, or longer depending on the size. Take out and drain on paper-towel.

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The Chemistry of Rum

I found this one knocking around on the interwebs, and wellll… it’d be rude not to share ๐Ÿ™‚


(Click image for high-res)

Spabbit’s UK Indian-takeaway Mint Sauce.

img_4662For years now, I’ve been after a recipe to exactly replicate the sweet tasty sauce you typically get when ordering from an Indian Takeaway in the UK – the stuff is delicious, and I often found myself ordering more than I needed, just to feast with afterwards.

The sauce is great – you can have it with Indian food, such as bhajis or Samosas, or just as a dip for some tortilla chips (I’ve done that one more than once!)

The best thing about this – it’s cheap & easy to make. This recipe will make 1.2 litres of sauce, or 12 of those little containers you get from the takeaway ๐Ÿ™‚


  • 1 KG natural yoghurt (NOT Greek-style!)
  • A small jar (230g) of Mango Chutney
  • 2 heaped tbsp Concentrated Garden Mint (NOT mint sauce!)
  • Around 30ml of Lemon Juice
  • 8 tsp Granulated sugar or sweetener (Vary to taste)
  • Food colouring to preference

Blend / liquidise the Mango Chutney until there are no lumps. Measure out all of the ingredients into a mixing bowl, then mix well using a hand whisk – pour into containers, seal and refrigerate until needed. I always go by the use-by date of the yoghurt as a guide as to how long this will last in the fridge.

If you find that the sauce is too thick – you can add some milk to thin it out a little.


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Not being morbid, or anything, but thereisnospoon.

muerteDo you ever wonder why you worry?

I’m worried about lots of things, all the time. Sometimes I turn to the common vices, drink etc… But why the fuck do we all worry all the time, soon enough we’ll all be dead, and when you’re dead, you don’t care anymore.

Why worry?

Fucking evolution and biology. Fuck them both.

The Human Condition: Bright enough to know what you are, and why you are. Too fucking dumb to do jack shit about it. Yup – there’s your problem.


Offworld – Home-grown SciFi from Wales!


Offworld – A home-grown SciFi movie, in the works right here in Wales – looks awesome so far – go have a look, and keep an eye on this one – it’s sure to compete with the best!

Good luck to all involved ๐Ÿ™‚

How to reset Service Warning for the Nissan Almera Tino.

TinoThis is a bit of a left-field oddball post when compared to the rest of this blog, but one which needs to be out there…

I found the instructions listed somewhere on the interwebs a while ago, but only just got around to trying ’em… and they actually worked ๐Ÿ™‚ So, if you have a Nissan Almera Tino, and are annoyed by the full screen and persistent service warning, then enjoy! (Of course, you should always service your car, but not because a screen bullies you into it!)

  • Switch ignition ON, don’t start the engine.
  • Switch radio ON.
  • Start engine.
  • Switch radio OFF.
  • Press and hold INFO button.
  • Whilst pressing and holding the INFO button, turn volume control knob at least 30 clicks to the right, until self dianostic menu is displayed.
  • Release the info button.
  • Using the Joystick, select Confirmation/Adjustment.
  • Select Service, press ENTER.
  • Select Reset, press ENTER.
  • Press BACK button repeatedly until the main menu is displayed.
  • Switch ignition OFF.
  • Never be bothered by this annoyance again!

Spabbit’s Lamb Samosas

imageThese Samosas are my first attempt, and I have to say I pretty much nailed it ๐Ÿ™‚ Whoever says you need filo pastry is just wrong – they work fine with a basic pastry, the same as you’d use for a stuffed paratha.

This recipe will make around 8 to 10 large samosas, depending on the size you want of course.

Ingredients (For the filling)

  • About 50ml Ground Nut Oil(For frying)
  • 2 Large Red Onions (Finely Chopped)
  • 1 Large handful of frozen peas
  • 500g Minced Lamb (I used frozen)
  • 2 tsb Crushed Garlic
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1/2 tsp Mustard Powder
  • 2 tsp Cumin Powder
  • 2 tsp Garam Masala
  • 1 tsp Onion Powder/Granules
  • 1 tsp MSG
  • 1 tblsp Tomato Purรฉe
  • 40ml Lime Juice

Method (For the filling)

Fry the chopped onions and pepper in the oil, with the Turmeric and garlic until cooked. Chuck in the peas around half way thought the onions. Add in the Lamb and continue cooking until browned. Throw in everything else, starting with the dry spices, and mix well, continuing to fry until you’re happy with the consistency – with the minced lamb, the more you fry it, the finer it will become.

You could also throw in some veg such as mashed potato to bind the mixture together a little more – as I was aiming for a mainly meat product, I skipped the additional veg.

In the second batch I made, I had a flash of pure genius, and added a small quantity of grated cheddar, and a little cream cheese (For this quantity, it would be about 50g or 1/6 a 250g tub). The cheese worked amazingly well, binding the filling together without really impacting on the flavour – who says you need spuds? ๐Ÿ™‚

Ingredients (For the pastry)

  • 250g plain flour
  • 1/2 tsp salt
  • 2 tbsp Ghee (Or soft butter)
  • Around 50ml Water

Method (For the pastry)

Place flour and salt in a bowl, mixing well. Make a well in the middle, add the ghee, fold over, make another well and add around half the water. Fold over and mix / kneed the mixture, adding the water a little at a time, until it forms a smooth elastic dough. Tip out the dough onto a lightly floured surface and kneed some more until very smooth.

Cover the dough with an upturned small bowl for around half hour.

Divide the dough into balls roughly golf-ball sized, leave stand for around 10 minutes or so.

One at a time, press the balls out into a circle shape, and roll out until thin enough that you can almost see through them. When rolled out, the circle should be around 20-25cm across. If you feel the need, you can put a plate over the top and cut a circle, but with practise you’ll be able to do it easily enough.

You can make the circles as large or as small as you want, depending on the size of samosas you’re aiming for.

Method (For combining / cooking)

Cut the circle in half, and on the lower quarters of each half, lightly wet the outside edges (A finger dipped in water does the trick). Place a large spoon full of the mixture onto the pastry, then fold over, pressing the wet edges together to seal them. With practise you’ll know more exactly how much filling you can get away with shoving in there. Press down on the edges to seal the samosa.

You can also seal one outside edge and form a cone in your hand to fill these, personally I’ve found the spoon on and fold over approach easier.

Using a pan with around 2 inches of oil in, or a deep fryer, fry the samosas until golden brown; as they float, you’ll need to carefully turn them over a couple of times during cooking to ensure that both sides cook. If you get a large hole in one, quickly remove and discard, as it will be essentially ruined, and make the oil spit!…

Drain the cooked samosas on some kitchen paper to absorb any additional oil.

Serve on their own, or as part of a meal with some mint yoghurt dip!

My Top 14 Albums!

IMG_4453This little Top album meme is shamelessly nicked from other sources, such as Facebook posts, still – I enjoyed making up the list and listening to a lot of music to make up my mind ๐Ÿ™‚

  • Alannah Myles – Alannah Myles – The very first CD I bought back in the day when they were still new.
  • Albert King with Stevie Ray Vaughan – in Session – Blues, say no more.
  • Amy Winehouse – Paradiso – Always good for a drinking session (sic).
  • Clanad – The ultimate collection – This one got me through some very hard times back in the early 90s.
  • Dinah Washington Finest Hour – Classic.
  • Earth and Fire – The Singles – These guys are the alternate Abba – a little more raw.
  • Huey Lewis and the News – Sports – The very first tape album I bought, and not regretted a single minute of listening to ๐Ÿ™‚
  • Imelda May – Love Tattoo – I got engaged and married with “Falling In Love” playing on a loop in my head!
  • Jeff Wayne – War Of The Worlds (1985) – Say no more.
  • Mike Oldfield – Amarok – Love this – few words, but sets your imagination going.
  • Postmodern Jukebox – Squad Goals – PMJ take a normal song a fuck with it to transform it into a masterpiece – this is their most recent album, and one of their best!
  • Robert Schumann – The classical selection – Yes, it’s not Mozart – think I’ve grown out of my Mozart days!
  • Sky – Five Live – Sky – those drugged up hippies armed with the most amazing pieces of music I’ve ever heard – Live is always better.
  • The Very Best of Nina Simone – Always good drinking music ๐Ÿ™‚

… And that’s my 14 – spread over 30 years of collecting music… There are so many more artists in the collection, this is a small slice of my personal history!

Spabbit’s Sweet’n’Sour Hot Curry


The flavour of this curry is targeted to land somewhere between a Dhansak and a Pathia, a hot and sweet hit with a slightly sour finish.

All the measures are, of course, approximate – any good cook knows a pinch of this and that to taste makes for the best outcome.


  • 50ml Ground Nut Oil
  • 2 Large Red Onions (Finely Chopped)
  • 1 Large Red Pepper (Finely Chopped)
  • 2 Chicken Breasts, (Cut however you want)
  • 2 tsb Crushed Garlic
  • 1/4 tsp Salt
  • 1 tsp Turmeric Powder
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1/2 tsp Mustard Powder
  • 2 tsp Cumin Powder
  • 2 tsp Onion Powder/Granules
  • 1 tsp MSG
  • 1 tsp Garlic Powder
  • 1 tblsp Tomato Purรฉe
  • 40ml Lime Juice
  • 3 tsp Splenda (Or sugar)
  • 500ml Chicken Stock
  • 1 Tin (400g) Chopped Tomatoes


Fry the chopped onions and pepper in the oil, with the Turmeric and salt until cooked. Add in the chicken and continue cooking until browned. Throw in everything else, starting with the tomatoes, and mix well. With the chicken stock, add this gradually until you’re happy with the consistency, although you might add more as cooking progresses. Simmer for around an hour, that way the flavours will pop, and the chicken will melt ๐Ÿ™‚

I normally throw in some garlic flakes as well, but there again, I am a garlic freak!

Owen Smith – sexist motherfucker.

owensmithFound this pearl of an article on the Guardian today.

“Owen Smith to pledge equal representation of women in Labour”

It shouldn’t matter whether or not you have a couple of fun pillows and a fuckhole, or a fuckstick and some extra pubes! It’s the best person for the fucking job.

How would a woman elected into a position feel if she was only there because of her sex? Fucking sad I’d hope, as I’d feel the same way if I found out, as a man, I’d got the job just because of my penis.

I don’t give a flying fuck if one sex, colour etc makes the up majority of people in the government, or any organisation – so long as they’re the best people for those positions. Discrimination either way is still discrimination, and it’s fucking wrong. Black, White, Man, Woman, or fucking anything either side – people are fucking people – enough said!

The UK still maintains security #Trident

TridentThe UK is staying a member of the Mutual assured destruction club.

Spabbit is pleased. Without this the nation faces an increasing army of nutters willing to take on nation-states, and has nothing to lob back over the fence. With Trident, they know, they’re fucked if they do. MAD isn’t so mad, when looked at from a distance. For once the public schoolboy (and girl) tossers have got something right.

The Piano Guys

I discovered these guys on one of many late night random YouTube explorations, and I gotta say they’re cocky motherfuckers with more talent than you can shake a stick at ๐Ÿ™‚

Check out these couple of pieces…