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Posts Tagged ‘Onions’

Rabbit with onions and rosemary

A rustic French dish with meltingly tender rabbit. Serve with the lamb’s lettuce salad (included in the recipe) and some roasted baby potatoes.

Wine Suggestion: This goes great with with a nice Cabernet Franc from the Loire, like a Saumur or Chinon if the weather is bright and warming up for Spring. Alternately we love the richer, more velvety wines of La Clape in the Languedoc if it’s a cooler Winter day.

Rabbit with onions & rosemary – serves 6

  • 2kg rabbit portions
  • 1 tbsp plain flour
  • 4 tbsp olive oil
  • 4 large onions, sliced
  • 2 bay leaves
  • 1 tbsp chopped rosemary
  • 600ml white wine
  • 425ml chicken stock
  • 200g chestnut mushrooms, halved
  • 6 rashers streaky bacon, thinly sliced
  • chopped parsley to serve

FOR THE LAMB’S LETTUCE SALAD:

  • 140g lamb’s lettuce
  • 1 shallot, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil

Season the rabbit joints on both sides and sprinkle lightly with flour.

Heat 3 tbsp of the oil in a large heavy pan, then quickly fry the rabbit in batches over a high heat to brown all over. Remove from the pan and set aside.

Add the rest of the oil to the pan and fry the onions over a medium-high heat for about 10 minutes or until browned. Return the rabbit to the pan with the bay, rosemary, wine and stock. Cover and cook for 50-60 minutes or until the rabbit is soft.

Add the mushrooms and cook for another 10 minutes, then taste and season.

Meanwhile, grill the bacon until crispy, then break into chunks. Sprinkle the rabbit with the bacon and parsley before serving.

To make the salad: 

Tip the lettuce leaves into a large bowl. Mix the shallot, vinegar & mustard, then set aside for 10 minutes. Add some salt and pepper, then gradually whisk in the oil until the dressing has thickened. Toss with the lettuce just before serving.

(Original recipe by Mary Cadogan IN: BBC Good Food Magazine, March 2008.)

Rabbit w onions & rosemary

 

 

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If you have some ready-rolled puff pastry in the freezer and a few leftovers in the fridge you can make an easy and delicious tart for supper. My friends might have been more impressed if they hadn’t seen me assemble it in 3 minutes flat before turfing it into the oven! Try this with anything you fancy on the top, though a bit of cheese is a must.

Onion & Taleggio Tart – to serve 4

  • 6 smallish onions
  • 50g butter
  • a sheet of ready-rolled puff pastry (about 200g)
  • 120g Taleggio
  • thyme

Peel the onions and cut into wedges. Put them into a shallow pan with the butter and cook over a fairly low heat until they are soft, golden and sticky. This will probably take about 40 minutes or so.

Heat the oven to 220ºC/Gas 7. Unroll the pastry onto a lightly floured baking tray. Score a border about 2cm from each edge and prick all over with a fork.

Tip the onions on to the pastry, pushing them almost to the border. Brush the rim with some melted butter or some of the onion butter if there is some left in the pan. Slice the cheese thinly, then break it into small pieces, and distribute these through the onions. Scatter over some picked thyme leaves. Bake for 15-20 minutes or until the pastry is puffed and golden.

Serve with a green salad.

Wine Suggestion: this calls for a white wine from the mountains: try an oaked Chardonnay from the Jura or if you want something amazing look out for the “Vigna della Oche” Riserva from Fattoria San Lorenzo in the Marche, Italy; a fantastic and truly amazing Verdicchio – a white wine that lasts a decade or two and just becomes more and more complex and complete.

(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2001.)

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Hot Diggity Dogs!

Great mid-week feeds don’t need to be complicated. These are just hot dogs but made more tasty by adding a few extras you probably already have in the cupboard.

Hot dogs with mustardy onions to serve 4

  • 8 good-quality pork sausages
  • 2 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 1 tsp mustard seeds
  • 4 part-baked mini baguettes
  • 1 tbsp Dijon mustard
  • large pinch brown or muscavado sugar
  • 2 tsp wine or cider vinegar
Heat the oven to 200C/180C fan/gas 6.

Put the sausages in a non-stick baking tray and bake for 20 minutes. Meanwhile, heat the oil in a large frying pan and fry the onions and mustard seeds for 10-15 minutes or until soft and golden.

Brush the sausages with maple syrup and return to the oven along with the baguettes. You should turn the oven up now to 220C/200 fan/gas 7 and cook for another 5-8 minutes or until the sausages are dark and sticky and the baguettes are cooked.

Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open, stuff two sausages into each one and pile on the mustardy onions.

Reminds us of Halloween!

(Original recipe from BBC Good Food)

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We like leftovers and at the same time we don’t cause it means we don’t get to cook anything new for dinner. Our way around this is to cook some tasty side dishes which we often neglect in favour of the main event.

We picked up some new season ‘blue danube’ potatoes, carrot, chard (or Silverbeet as Jono would say), and onions at the market on Sunday and made two tasty treats to brighten up the leftover peposo (see post below).

New potatoes and onions – to serve 2

  • 15g butter
  • 2 onions, halved and sliced fine
  • a big sprig of thyme
  • 2 bay leaves
  • 1 tbsp olive ol
  • 3oog cooked new potatoes, cooled and sliced thick
  • a large handful of flat-leaf parsley, chopped fine
Heat the butter in a shallow pan and cook the onions on low, with the thyme and bay leaves, for 20 minutes or until very soft.
Turn the heat up to medium and cook for another 5 minutes or so to make the onions golden and sticky.
Add olive oil and add the sliced potatoes. Fry for 10 minutes until golden (they won’t crisp up much because of the onions but they’ll taste good).
Just before serving toss in parsley and season.
(Original recipe from BBC Good Food)
Jono’s Silverbeet and Carrots
  • Swiss chard (silverbeet)
  • Carrots
  • Butter
Rinse the chard and remove the stalks. Chop the stalks coarsely and cut the chard into ribbons, as you would cabbage.
Simmer some chopped carrots in a small amount of water and a good knob of butter for about 10 minutes. Add the chard stalks and cook for another 7 minutes. Add the ribbons of chard for the last 3-4 minutes. Season well and drain off any excess liquid.
(Original recipe Jono)

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Greek Feast – Stifado

This was so easy and super tasty. All the prep can be done before your friends arrive and then it just simmers away and makes the house smell lovely. Serve with steamed potatoes.

Warning: The meat is supposed to be marinated for 24-48 hours – I only realised this on Saturday afternoon so mine was marinated for about 5 hours – still was fab.

Moshari stifado (Veal Stifado but we used beef) – Serves 6

  • Make a marinade from: 120ml olive oil, 250ml dry red wine, 2 tablespoons red wine vinegar, 3 bay leaves, 20 black peppercorns, 10 allspice berries, 4 garlic cloves.
  • Add 1kg stewing beef pieces, turn to coat, cover and let marinate in the refrigerator, turning occasionally, for 1 to 2 days.
  • Blanch 2kg small pearl onions or shallots in boiling water for 1 minute, drain and peel.
  • Heat 250ml olive oil in a large heavy pan over a medium heat. Add onions in batches and cook each batch for 8 – 10 minutes until lightly browned all over. Remove each batch with a slotted spoon.
  • Remove meat from marinade and strain liquid into bowl – reserve the flavourings
  • Add meat to pan used to cook the onion and cook for about 8 minutes until lightly browned all over.
  • Pour in reserved marinade and season with salt & pepper. Add 2 of the bay leaves, 6 of the peppercorns and 6 of the allspice berries.
  • Add 750ml puréed fresh or canned tomatoes (we used pasatta). Cover, bring to boil then reduce heat and simmer for about 30 minutes.
  • Add the onions and 3 of the reserved garlic cloves. Recover and simmer for 1.5 hours until meat and onions are tender and the sauce is very thick.
  • If the sauce has not reduced enough, remove meat and onions with a slotted spoon and then boil the sauce rapidly. Stir meat and onions back in before serving.

Julie

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