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Posts Tagged ‘Spring onions’

This recipe is from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich. They have memories of cooking potatoes in bonfires as children and how delicious they tasted. They really are delicious and if you’ve made the effort to light your barbecue you may as well throw a few potatoes in the embers too.

Baked potatoes with charred spring onion sour cream – serves 4

  • 4 baking potatoes, about 250g each

FOR THE SOUR CREAM DRESSING:

  • 8-10 scallions
  • 300g sour cream
  • 1 large clove of garlic, peeled and crushed
  • 3 tbsp olive oil
  • ½ tsp flaky sea salt
  • black pepper
  • zest and juice of half a lemon

Wrap each potato in tin foil and place in the embers of your barbecue or campfire. Leave there for about 45 minutes or until a metal skewer goes in easily, turn them over a couple of times as they cook.

Meanwhile, char half the scallions on the grill for a few minutes on each side or until charred. Remove from the heat and finely chop.

Finely slice the green parts of the remaining scallions and set aside to sprinkle over at the end. Cut the remaining white parts into small pieces and stir into the sour cream along with the charred scalllions and the rest of the ingredients.

Remove the cooked potatoes from the fire and remove the foil. Cut each one down the middle and sprinkle with the flaky sea salt and fill with the sour cream mixture. Spinkle over the green scallions and some black pepper before serving.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Spring Onion Quesadillas with Guacamole SaladWe really miss cooking for friends and family which is what we do almost every weekend (and some other nights too!). So instead of prepping for the evening we’ve been making more of an effort at lunch. Last week we had these unusual quesadillas outside in the sunshine, sure beats lunch at the desk!

Spring onion quesadillas with guacamole salsa – serves 2

  • 10 scallions, trimmed
  • 2 tbsp pumpkin seeds
  • 1 tbsp olive oil, plus 1 tsp
  • 2 soft flour tortillas
  • 10 slices of jalapeño chilli (from a jar)
  • 85g cheddar cheese, grated
  • 1 avocado, halved, and peeled
  • small pack of coriander, plus extra leaves to serve
  • ½ cucumber, peeled, halved lengthways and sliced on the diagonal
  • 2 Little Gem lettuces, cut into thin wedges (we used a bag of peppery salad leaves as that’s what we had)

Bring a pot of water to the boil and add the scallions. Cook for 2-3 minutes until just tender, then drain and run under cold water. Set aside to dry on kitchen paper.

Toast the pumpkin seeds in a hot dry pan until slightly golden, then tip into a bowl and leave to cool.

Heat a griddle pan over a high heat. Drizzle the scallions with a tsp of the olive oil and season. Griddle for a couple of minutes on each side until lightly charred.

We find it much easier to lay the ingredients over half of the tortilla then fold over the top and cook on either side but you can lay all the ingredients on one tortilla, then top with the other one, it will be trickier to turn though.

Lay the spring onions over each tortilla. Sprinkle over the jalapeños and the cheese, then fold the rest of the tortilla over and press together, brush the outside lightly with oil. Cook in the griddle pan for a minute or two on each side or until the cheese has melted and the outside is crisp.

Meanwhile, whizz 1 tbsp of oil, the avocado, lime juice, coriander and 1 tbsp of water together to make a dressing. Season, then toss with the cucumber and lettuce. Sprinkle with the pumpkin seeds and the rest of the coriander leaves.  Serve with the quesadillas.

(Original recipe from BBC Good Food)

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Rillette & cornichon on scallion toastWe can’t resist those little plastic tubs of pork rillettes found in the fridge section of French supermarkets. Here’s what happened the end of the tub we brought home. No more rillettes until next year… unless we try making it ourselves of course.

Wine Suggestion: because we brought the rillette back from the Loire, a good Chenin Blanc was called for. The Chateau Hureau Samur Blanc “Argile” was rich and full while still being dry and textured enough to work with the fatty pork and sour pickle of the cornichons. Lighter dry wines might taste weak in comparison so make sure the wine you choose is good enough to stand up to the flavours of the dish. If you want to push the boat out a good, aged sweet chenin blanc, like a Bonnezeaux or Vouvray Moelleux with luscious botrytis would also be superb.

Pork Rillettes & Cornichons with Onion Sourdough – serves 2

  • 2-3 scallions
  • 4 slices of sourdough bread
  • pork rillettes
  • small handful of cornichons

Put 2-3 scallions in a food processor with 5 tablespoons of olive oil and some seasoning, then blitz to a paste. Soak the sourdough in this green oil.

Fry the bread in a non-stick pan until very crisp on both sides. Drain on kitchen paper, then spread 2 slices with the rillettes and add a few sliced cornichons. Top with the remaining slices of toast and drizzle with any remaining onion oil.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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