You are currently searching all entries for Onions (Show All)

Cream Cheese and Beetroot Stack with Beetroot Salsa

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

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.

Pumpkin Soup with Bacon Bits

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

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. 

Pasta with Sunshine Sauce

Thursday, August 21, 2008 at 09:21AM
Filed in: Recipes
Read and add comments (0)

Ingredients

1 large onion, quartered
1 Bay leaf
350ml (12fl oz) milk
110g (4oz) plain flour
2 Large carrots sliced lengthwise
110g (4oz) butter
4tbsp marigold petals
175g (6oz) cheese
225g (8oz) green tagliatelle

Cooking Instructions

Put the carrots, petals, milk, onion and bay leaf in a saucepan.
Simmer gently untitl the carrots are soft - about ten minutes.
Using a sieve separate the liquid from the carrots and onion (discard the petals and bay leaf) and set aside separately for the sauce.
Make a sauce by melting the butter, adding the flour and cooking the roux for two to three minutes.
Gradually add the milk that you set aside to make a smooth sauce. Simmer gently for ten minutes, stirring ocassionally.
Press the carrots and onions through a sieve and add to the sauce.
Stir in the cheese and season to taste.
Serve with the cooked tagliatelle topped with the sauce.

Bridget's Potato Salad

Wednesday, July 14, 2010 at 02:22PM
Filed in: Diary Recipes
Read and add comments (0)

Ingredients

New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper

Method

 

1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.

It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.

NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.

Stuffed Pattypan Squash

Thursday, October 9, 2008 at 04:09PM
Filed in: Recipes
Read and add comments (0)

Ingredients

* 6 pattypan squash
* 6 rashers bacon or pancetta
* 1/2 onion diced
* 50g (2 oz) fresh breadcrumbs
* 4 tablespoons freshly grated Parmesan cheese
* salt and freshly ground black pepper to taste

Cooking Instructions

1. Preheat oven to 180 C / Gas Mark 4.
2. Bring 2cm (3/4 in) of water to the boil in a saucepan over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on kitchen roll, and set aside. Sauté onion in bacon dripping. Chop the reserved squash pieces, and sauté them with the onion for 1 minute.
4. Remove the frying pan from heat, and stir in the breadcrumbs. Dice the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminium foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Ratatouille

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper

Cooking Instructions

Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour ? the salt will draw out any bitterness along with excess moisture.

Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.

To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off. 

Traditional Fish Pie

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

450g smoked haddock fillet, skinned
125g fresh haddock fillet, skinned
300ml pint milk
25g butter
1 onion, finely chopped
1 garlic clove, crushed
50g plain flour
2 small hard boiled eggs, quartered
50g cooked peeled prawns
2 tbsp chopped fresh parsley
grated zest and juice 1 lemon

For the topping:
700g floury potatoes, peeled and cut into chunks
2 tbsp milk
knob butter
salt and freshly ground black pepper

Method

Preheat the oven 200C/Gas 6. Cut the smoked and fresh haddock into large pieces. Place in a frying pan and pour over the milk. Bring to the boil, then cover and remove from the heat. Set aside for 10 minutes. Meanwhile, melt the butter in a large pan and cook the onion and garlic over a gentle heat for 5 minutes.

Lift the fish out of the milk and set aside. Reserve the milk. Add the flour to the onion and cook, stirring for 1 minute. Remove from the heat and gradually stir in the reserved milk. Return the heat and bring to the boil, stirring constantly. Simmer for 3 minutes, then remove from the heat.

Roughly flake the fish and stir into the sauce with the eggs, prawns, parsley, lemon rind and juice and seasoning. Spoon the mixture into a 1.7 litre ovenproof dish. Set aside.

Cook the potatoes in boiling salted water for 10 minutes, until tender. Drain well and mash until smooth, then stir in the milk and butter. Using a fork, spread the potato over the fish and sauce. Bake for 20 minutes, until the potato is golden 

Moussaka

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

700g (1lb) shoulder of lamb. (boneless weight)
700g (1lb) aubergines
175g (6oz) onions
225g (lb) tomatoes
150ml (5fl oz) olive oil
5ml (1 tsp) ground allspice
15ml (1 tbsp) chopped parsley
425ml (3/4 pint) bechamel sauce
Salt
Freshly ground black pepper

For the sauce:
1 large egg
large pinch grated nutmeg
75gr (3oz) Cheddar cheese

Cooking Instructions

  1. Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm (1/4") thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
  2. Peel and slice the onions; peel, de-seed and chop the tomatoes.
  3. When ready to cook, pat the aubergine slices dry with paper.
  4. Heat 45ml (3 tbsp) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
  5. When all are fried, make the oil in the pan up to 30ml again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
  6. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
  7. Heat oven to 180-C (350 F), gas mark 4.
  8. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
  9. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
  10. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
  11. Bake in the oven for 45 minutes until the topping is golden and bubbling. 

Lettuce Soup

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

50g Butter
8 Spring onions, trimmed and chopped
6 small butterhead lettuces
800ml chicken stock, or half milk, half stock
small bunches soft herbs, (mint, basil and chervil)
good squeeze lemon juice
2 tbsp double cream

Cooking Instructions

  1. Melt the butter in a heavy bottomed saucepan and sweat the spring onions for about 5 minutes, until completely soft.
  2. Trim the base off each lettuce then slice or tear it and add it to the buttery onions. Heat the lettuce until it wilts and softens in its juices.
  3. Add the herbs and warm stock. Season and blend to a smooth soup using a stick blender or in a food processor. Taste and add lemon juice, seasoning and add the cream if you want to use it.
  4. Serve either hot or cold.

Serves: 4

Chinese Style Pak Choi

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 heads of pak choi
2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tbsp olive oil
1 wedge of lemon
handful of coriander
1 tsp sugar

Cooking Instructions

  1. Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning occasionally.
  2. Blanch the spring onions in boiling water for one minute to soften.
  3. Wrap the spring onions around the pak choi.
  4. In a pan, heat the oil and sauté the pepper slices for 3-4 minutes.
  5. Add the lemon wedge, coriander and sugar.
  6. Season and serve with the pak choi and sauce it was braised in.
Previous Page Next Page Viewing page 2 of 7