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Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Devilish Red Cabbage

Wednesday, December 15, 2010 at 12:07PM
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Ingredients

  • 1 tbsp sunflower oil

  • 1 onion, chopped

  • 450g/1lb red cabbage, shredded

  • 225g/8oz cooking apples, peeled, cored and diced

  • 2.5cm/1in piece fresh root ginger, peeled and grated

  • pinch of ground cinnamon or allspice

  • 150ml/¼pt vegetable stock

  • salt and freshly ground black pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.

  2. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.

  3. Season to taste and serve.

Little Gem Lettuce & Parmesan Risotto

Tuesday, April 27, 2010 at 07:12AM
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Ingredients

  • butter
  • onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice carnaroli or arborio
  • 1 large glass dry white wine
  • 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
  • 50g parmesan or Grana Padano, grated , plus extra to serve
  • 2 Little Gem lettuces , torn into small pieces

Method

  1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
  2. Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
  3. Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
  4. Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.

Panfried Fish with Beetroot Salsa

Tuesday, April 27, 2010 at 07:28AM
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Ingredients

  • 4 small diced cooked beetroot
  • 8 chopped spring onions
  • 1 seeded and chopped red chilli
  • 2 tbsp chopped fresh mint
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 4 fillets of unskinned firm white fish
  • a little plain flour
  • 25g butter

Method

  1. Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
  2. Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

Pasta Frittata with Bacon and Broccoli

Tuesday, June 7, 2011 at 11:32AM
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Ingredients

  • 1 tbsp olive oil

  • 100g/3½oz bacon, chopped

  • ¼ onion, chopped

  • ¼ head broccoli, cut into florets

  • 200g/7oz linguine, cooked according to packet instructions and drained

  • 3 free-range eggs, lightly beaten

  • salt and freshly ground black pepper

Method

  1. Heat the oil in a non-stick frying pan and fry the bacon until crisp.

  2. Add the onion and fry until softened.

  3. Add the broccoli and fry for 3-4 minutes, stirring frequently, until softened.

  4. Add the linguine to the pan. Season the eggs with salt and freshly ground black pepper and pour into the pan. Cook over a medium heat until the base is set and golden-brown, then carefully cover the frying pan with a plate and turn the frittata out onto the plate. Slide the frittata back into the pan and cook until browned on the other side.

  5. To serve, cut the frittata into wedges and place onto serving plates.

Broad Bean Dip

Tuesday, June 7, 2011 at 10:35AM
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Ingredients

  • 300g/10½oz broad beans

  • 150g/6oz cream

  • salt and fresh groud pepper

  • pinch sugar

  • 1 tsp garlic, finely chopped

  • 1 tbsp fresh oregano, chopped

  • 1 tsp ground cumin

  • 150ml/¼ pint extra virgin olive oil

  • spring onions, to garnish

  • chilli powder, to garnish

  • ground cumin, to garnish

Method

  1. Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  2. Add some cream, salt, pepper and a hint of sugar.

  3. Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  4. Garnish with spring onions, chilli powder, ground cumin and olive oil.

Purple Sprouting Broccoli, Chicken & Noodle Salad

Wednesday, March 9, 2011 at 08:15AM
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Ingredients

  • 150g purple sprouting broccoli
  • 50g ramen noodles
  • 100g edamame (soy beans), fresh or frozen
  • 1 tbsp tamari or soy sauce
  • 2 tbsp mirin
  • 2 tsp toasted sesame oil
  • ½ tsp grated ginger
  • 2 spring onions , finely chopped
  • 2 small cooked chicken breasts, shredded

Method

  1. Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.
  2. Cook the noodles following packet instructions, adding the edamame for the last minute and a half of cooking. Rinse well in cold water and drain thoroughly.
  3. Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like.

Kohlrabi Soup

Thursday, June 3, 2010 at 03:46PM
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Ingredients

600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper

Method

1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.

Cream of Jerusalem Artichoke Soup

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

1 tbsp olive oil
onion, chopped
1 clove garlic, chopped
5 Jerusalem artichokes, peeled, chopped
50ml/2fl oz white wine
150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
  2. Add the garlic to the saucepan, stir and cook for one minute.
  3. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
  4. To serve, spoon into a bowl and garnish with fresh chives.

Romanesco Broccoli and Rigatoni

Thursday, November 10, 2011 at 09:32AM
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Ingredients

  • Salt and black pepper
  • 1 pound rigatoni pasta
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable stock
  • 1 head romanesco broccoli or broccolini, cut into florets
  • 1 teaspoon grated lemon peel
  • 2 sprigs rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
  • 1/2 cup chopped walnuts, toasted

Method

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.

  2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.

  3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

Rocket & Potato Soup

Tuesday, January 13, 2009 at 07:31AM
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Ingredients
1 tbsp olive oil
½ onion, peeled and sliced
1 potato, peeled and diced
salt and freshly ground black pepper
1 garlic, peeled and chopped
1 bay leaf
few thyme leaves
approx ¾pint/428ml chicken stock (vegetarians can substitute vegetable stock)
handful of rocket
For the pesto
4 tbsp olive oil
1 garlic clove, peeled and chopped
salt and freshly ground black pepper
handful of rocket leaves

Method
1. Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften.
2. Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes.
3. Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes.
4. Transfer to a blender and blend until smooth. Return to the pan and warm through.
5. For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth.
6. Ladle the soup into a bowl and drizzle the pesto over to serve.

Beetroot and Red Wine Rissoto

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

Serves 4
3 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
250 g/9 oz aborio rice
150 ml/5 fl oz gusty red wine
600 ml/1 pint hot vegetable or chicken tock
175 g/6 oz cooked beetroot (not pickled), diced
3 tbsp chopped fresh dill
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve

Cooking Instructions

  1. Heat oil in a heavy-based saucepan, add the onion and celery and cook gently for 5-10 minutes.
  2. Add the rice and stir well to coat with the oil.
  3. Add the red wine, bring to the boil and bubble for a couple of minutes, then reduce the heat and gradually add the hot stock: do this a ladleful at a time, allowing each ladleful to be completely absorbed before adding more.
  4. After 15 minutes stir in the beetroot and dill, than continue adding stock until the rice is tender ? the whole dish should take no more than 30 minutes to cook.
  5. Season to taste with salt and pepper and then stir in the extra virgin olive oil.
  6. Cover and leave for five minutes before serving straight from the pan, sprinkled with grated Parmesan cheese. 
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