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Creamed Onions

Saturday, January 1, 2005 at 09:20PM
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Ingredients

750 g (1 1/2 lb) onions
salt
150 ml (1/4 pint) soured cream
freshly ground black pepper
sweet paprika
25 g (1 oz) margarine or butter
4 tablespoons day-old white breadcrumbs
1 tablespoon chopped fresh parsley
2 hard-boiled eggs parsley, to garnish

Cooking Instructions

  1. Cook the onions in boiling salted water for 15 - 20 minutes. Drain them thoroughly, reserving 1 tablespoon of the cooking liquid. Leave the onions to cool slightly, then pat them dry with absorbent paper.
  2. Heat the oven to l80C/350F/Gas4.
  3. Put the onions on a board and slice them. Arrange the sliced onions in an ovenproof dish.
  4. Beat the soured cream with the reserved onion liquid and season with salt, pepper and sweet paprika to taste. Pour the cream over the onions in the dish.
  5. Melt the margarine in a small frying-pan, add the breadcrumbs and fry for about 5 minutes over moderate heat, stirring frequently, until they are golden and crisp.
  6. Remove the pan from the heat and stir in the parsley. Chop 1 hard-boiled egg and stir it into the fried crumb mixture. Spoon the mixture evenly over the onions.
  7. Bake in the oven for 15 minutes. Meanwhile, slice the remaining hard-boiled egg.
  8. Arrange the egg slices in a row along the top of the dish. Sprinkle with paprika, garnish with parsley and serve at once.

Parsnip & Jerusalem Artichoke Soup with Onion Compote

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the onion compote
splash of olive oil
25g/1oz butter
1 tsp brown sugar
4-5 onions, thinly sliced
splash of balsamic vinegar
For the soup
1 tbsp olive oil
15g/½oz butter
1 onion, roughly chopped
2 tsp thyme leaves
2 cloves garlic, roughly chopped
675g/1lb 8oz Jerusalem artichoke, peeled, sliced and kept in acidulated water
675g/1lb 8oz parsnip, peeled and sliced
2 tbsp runny honey
850ml/1½ pints chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
220ml/8fl oz double cream
To garnish
50g/2oz crème fraîche
sprigs of fresh chervil

Cooking Instructions

  1. First make the the onion compote. Gently heat the oil, butter and sugar in a large frying pan. Add the onion and cook with the balsamic until reduced and golden.
  2. For the soup, heat the oil and butter in a large saucepan or stockpot until melted.
  3. Add the onion, thyme, garlic, artichoke, parsnip and honey and cook until lightly browned, stirring occasionally.
  4. Pour in the stock and bring to the boil. Cook for 10 minutes or until the vegetables are just cooked through.
  5. Remove the pan from the heat. Season with salt and freshly ground black pepper and stir in the cream.
  6. Once cooled slightly, carefully ladle the soup into a liquidiser (you may need to do this in two batches) and blend until smooth.
  7. Place a spoonful of the onion compote into the centre of each soup plate. Pour the soup around the onion, then garnish with a teaspoon of crème fraîche and a sprig of chervil.

Onion & Goats' Cheese Fritters with Marinated Red Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the fritters
300ml/10fl oz vegetable oil, for deep frying
150g/5½oz goats' cheese, sliced into a round
1 red onion, peeled and sliced into a round
4 tbsp self-raising flour
salt and freshly ground black pepper
carbonated mineral water

For the marinated red cabbage
½ red cabbage, finely chopped
1 tbsp balsamic vinegar
1 handful fresh parsley, chopped
1 garlic clove, chopped
1 tbsp olive oil
2 tbsp red wine
1 tsp calvados
salt and freshly ground black pepper

Cooking Instructions

  1. For the fritters, pour the vegetable oil into a large heavy-bottomed saucepan or deep-fat fryer and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  2. Place a slice of the goats' cheese on top of a slice of onion and then place another slice of onion on top of the cheese. Press together well to secure the stack. Repeat this process with the rest of the goats' cheese and onion slices, until you have two stacks.
  3. Sift the flour into a large bowl. Add the salt and freshly ground black pepper and gradually whisk in the fizzy water until the mixture has become a smooth batter the consistency of double cream. Leave to rest for five minutes.
  4. Dip the goats' cheese and onion stacks into the batter and shake off the excess batter. Add to the hot oil and cook for six minutes, or until golden-brown. Carefully remove with a slotted spoon and drain on kitchen paper.
  5. For the marinated red cabbage, place all of the cabbage ingredients into a large, clean bowl and if possible leave overnight, or for at least fifteen minutes, to marinate.
  6. To serve, place a small pile of the marinated cabbage onto two clean plates and place a goats' cheese and onion fritter on top of each pile. 

Tips for Storing Organic Produce

Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.

Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.

Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.

Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.

Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.

Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.

Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.

Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.

Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.

Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.

Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.

Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.

Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.

Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.

Sage and Onion Stuffing

Wednesday, December 15, 2010 at 12:11PM
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Ingredients

  • 1 onion, peeled and finely chopped

  • 1 tbsp vegetable oil

  • 1 tbsp fresh sage, finely chopped

  • 80g/3oz fresh white breadcrumbs

  • salt and pepper

  • 1 egg, beaten

Method

  1. Sweat the onion in the oil, until soft but not coloured

  2. Mix together the onion, sage and breadcrumbs and season well.

  3. Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.

  4. If making stuffing balls, cook in the roasting tin with the meat for 30 minutes.

Leek, Potato and Mustard Crumble

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 lb mashed potatoes
3 oz butter
1 large onion, sliced
4 fl oz stock (chicken or vegetable)
1lb leeks, split and sliced
Flour and milk for the white sauce

For the crumble:
3 handfuls of breadcrumbs (slightly stale bread is perfect use a food processor or a grater)
2 oz melted butter
1 small onion, or half a large one chopped finely
1tsp chopped parsley
1 tsp chopped tarragon (can be omitted but really does add to the flavour)
1 tsp wholegrain mustard
Salt and pepper

Cooking Instructions

Serves 4-6
Preheat the oven to 200C / Gas Reg 6
First boil the potatoes, in salted water, in their skins. When tender, peel and then mash the potatoes, adding butter, milk and seasoning to taste. Line the bottom of an ovenproof dish with the mash.

Melt butter and cook onions for 3 minutes, until soft. Add the stock and bring to the boil. Add leeks and simmer for 1 minute. With a slotted spoon, remove the cooked leeks and onions, layering them on top of the mash. The cooking liquid will be left in the pan increase the heat and boil until it has reduced by two thirds. Reduce heat, and make a white sauce with this liquid, by adding a tablespoon or more of plain flour, cook for two minutes, then add milk, boiling the sauce until it reaches your preferred consistency. Cover the leeks, onions and potatoes with the sauce.

To make the crumble, cook the onions in the butter for 2 minutes. Cool slightly, and mix in the breadcrumbs, chopped herbs and mustard. You may not need all the butter the mixture should be free flowing, but hold when pressed together. Season with pepper and salt, and sprinkle over the top of the leeks. Cook for 10 minutes, or until the top is golden brown.

Roast Squash with Baby Onion, Ginger and Chilli

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1kg squash
250g pickling onions, skinned (or ordinary onions, quartered)
3-4 tablespoons olive oil
1 red chilli, deseeded and finely chopped (or 1 teaspoon chilli flakes)
1 teaspoon root ginger, roughly chopped
1 teaspoon cumin seeds
Salt and pepper
1 teaspoon sugar
Balsamic vinegar for sprinkling (optional)
As a main course, this roast squash is good with white rice and brown lentils. For a starter, it can be served with hot pitta bread and a bowl of thick yogurt mixed with a generous amount of chopped mint.

Cooking Instructions

Preheat the oven to 200°C/gas 6. Quarter and deseed both varieties of squash - don't bother to peel them if the skins are tender (to test this, shove in your nail). Chunk into bite-sized pieces and spread in a single layer in a roasting tin along with the onions. Toss with the oil, chilli, ginger, cumin, salt, pepper and a little sugar just to help the browning. Bake for 45-50 minutes, turning occasionally, until the vegetables are perfectly soft and deliciously caramelised. Serve and have the balsamic vinegar to hand at the table, to be sprinkled on if desired - it's nice to find something good to do with those ferociously expensive little flacons.

Crisp Onion & Rocket Salad

Tuesday, January 13, 2009 at 07:35AM
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Ingredients
55g/2oz rocket
1 tbsp olive oil
½ lemon, juice only
½ red onion, finely sliced
1 tsp brown sugar

Method
1. Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well.
2. Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised.
3. To serve, place the dressed rocket onto a serving plate and top with the onion.

Spicy Stir-fry Chinese Cabbage

Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

Ingredients

1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water

Method

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.

Cream Cheese and Beetroot Stack with Beetroot Salsa

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the cream cheese and beetroot stack
250g/9oz cream cheese
½ lemon, juice only
1 tbsp finely chopped red onion
25g/1oz dill, finely chopped
salt and freshly ground black pepper
2 cooked beetroots sliced into five ½cm-thick rounds

For the beetroot salsa

½ lemon, juice only
1 tbsp olive oil
1 cooked beetroot, finely chopped
1 tbsp red onion, finely chopped
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped dill
salt and freshly ground black pepper

Cooking Instructions

  1. To make the cream cheese and beetroot stack, place the cream cheese, lemon juice, red onion, dill and salt and freshly ground black pepper into a large bowl and mix together well.
  2. Place 1 beetroot round in the centre of a plate, place 2 tbsp of the cream cheese mixture on top, then place another beetroot round on top.
  3. Repeat this layering process three more times to create a stack.
  4. To make the salsa, place the lemon juice and olive oil into a bowl and whisk together. Add the beetroot, onion and herbs, season, to taste with salt and freshly ground black pepper and mix together.
  5. To serve, spoon the salsa around the stack.

Quick Braised Lettuce & Peas

Tuesday, April 27, 2010 at 07:08AM
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Ingredients

  • 16 halved pearl onions
  • 300g frozen peas
  • 2 tbsp olive oil
  • 3 Baby Gem lettuces , finely shredded

Method

  1. Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
  2. Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.

Pumpkin Soup with Bacon Bits

Saturday, January 1, 2005 at 09:20PM
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Ingredients

medium onion
50g butter/olive oil
2 plump cloves garlic
900g pumpkin
1 tbsp coriander seeds
2 tsp cumin seed
2 small dried chillies
1 litre chicken/veg stock
4 rashers smoked bacon
100ml single cream/cream fraiche

Cooking Instructions

  1. Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.
  2. Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty - about 2 minutes. Keep the pan to one side for later. Grind the roasted spices in a coffee mill or pestle and mortar. Add them and the chillies to the oniions and pumpkin. Cook for a minute then add the stock.
  3. Leave to simmer for 20 minutes or so until the pumpkin is tender. Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little then cut up into small pieces. Whizz the soup thoroughly in a blender or food processor till quite smooth.
  4. Pour in cream or cream fraiche and taste for seasoning, adding salt and pepper as necessary.
  5. Return to pan, bring almost to the boil and serve, piping hot, with bacon bits scatted on top. 
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