Posts Tagged ‘Onions’


Serves 1
2 pork loin steaks
2 slices of bacon
2 rosemary sprigs
2 tsp chilli flakes
Olive oil

Green beans
2 onions


Place the bacon on one of the steaks. Place the rosemary leaves and the chilli flakes on the other. Drizzle olive oil over the pork. Season with salt and pepper.

Combine the two pork steaks


Add the green beans and onions halved to a baking dish.


Place the pork steaks on top and roast in a pre heated oven (220 degrees) for 20 minutes.



Minute steak with golden onions

Posted: March 28, 2015 by nietize in Beef
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From BBC Good Food
Serves 4


5 tbsp red wine
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp light muscovado sugar
450g minute or sandwich steaks, cut into strips
1 tbsp olive oil
1 large onion, thinly sliced
4 thick slices of bread (choose Dad’s favourite, either white or brown)
50g garlic butter
watercress, to serve


Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.


Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.

Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it’s easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.

Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.

Brazilian fish stew

Posted: January 17, 2015 by nietize in Brazilian, Haddock, Salmon, Stew
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Adapted from Simply Recipes 
Serves 2

2 garlic cloves crushed
Juice of 1 lemon
1 tbsp of paprika
2 1/2 tsp of dry cumin
1 1/2 tsp of freshly ground black pepper

2 salmon fillets cut into bite sized chunks
2 haddock fillets cut into bite sized chunks
Olive oil
2 small onions, sliced
1 green pepper, seeded, de-stemmed, and sliced
3 plum tomatoes, sliced
Salt and freshly ground pepper
1/2 can of coconut milk
1 large bunch of curly parsley
Freshly cooked rice for serving

Mix together the marinade ingredients. Let the fish marinate in this paste for at least 2 hours. The longer, the better.


In a large pan, add a couple tablespoons of olive oil. Add a layer of  1/2 the sliced onions, and then a layer of  1/2 the peppers, and a layer of 1/2 of  the sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of the curly parsley to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
Serve with rice; garnish with remaining curly parsley


First time using coconut milk as the base for the stew; normally it’s tomatoes or cream but this works very well. Not too overpowering and it blends well with the spices. Love the balance. Key modification of the recipe is that I used curly parsley instead of coriander because I couldn’t find coriander at Waitress. But interestingly curly parsley works quite well too, I don’t think it adds much in terms of taste but I like the difference in texture that it gives; crisp.

Czech chicken with garlic and mushrooms

Posted: May 18, 2014 by nietize in Chicken, Czech
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From Traditional Czech Cuisine
Serves 6-8

2 whole chickens
300g mushrooms
150g onions
3 cloves of garlic
salt, pepper
100g butter
vegetable oil

Slice the chicken along the spine into flat pieces. Sprinkle with salt and pepper and fry on both sides in oil. Rub with garlic, add the sliced onion and the mushrooms (sliced lengthwise) and the butter. Place in the oven to bake for around 15 minutes. Regularly sprinkle with water to keep the onions from burning

The recipe above isn’t particularly specific so I had to improvise. I used 4 chicken thighs. Pre-heated the oven to 190 degrees (fan) and popped the chicken into the oven for 30 minutes. Nice simple rustic dish with good natural flavours of the mushrooms and onions.

Spanish chicken and potatoes roast

Posted: March 30, 2014 by nietize in Chicken, Roast
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From food
Serves 4

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced
Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

From Rick Stein’s Mediterranean Escape
Serves 4

450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water

Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.

Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.

Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.

Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.

Remove the lemon zest and sprinkle with the rest of the parsley before serving.

Note to self. Do not put stoneware on stove. They crack. Good thing my sausages were not blown onto the ground.

English onion soup

Posted: July 22, 2012 by nietize in British, Soup

From Jamie at home
Serves 4

a good knob of butter
olive oil
a good handful of fresh sage leaves, 8 leaves reserved for serving
6 cloves of garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
300g leeks, trimmed, washed and sliced
sea salt and freshly ground black pepper
2 litres good-quality hot beef, chicken or vegetable stock
8 slices of good-quality stale bread,
2cm thick
200g freshly grated Cheddar cheese
Worcestershire sauce

Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.

When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

Don’t worry too much about what onions you have. The thing is to use as many varieties as you can, but if you have just normal onions that’s fine as well. I have gone for the rustic look with this dish which explains the burnt marks on the side!

From The Guardian
Serves six to eight.

2kg piece boned, rolled beef brisket (fresh, not salted)
4-5 garlic cloves, bruised
Good handful of thyme sprigs
Olive oil
Salt and freshly ground pepper
1-1.25kg potatoes, peeled and cut into large chunks
About 400g baby onions or shallots, outer skins removed

Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.

After this time, the beef should be very tender. Baste it with its juices, add the potatoes and onions, and toss them in the fat, then turn up the heat to 170C/325F/gas mark 3 and cook, uncovered, for a further hour. Serve the beef in thick slices, with the potatoes, onions and a little of the rich cooking juices.

From Jamie’s Ministry of Food
Serves 4

2 carrots, roughly sliced
2 celery stalks, sliced
2 onions, peeled & roughly chopped
800g sweet potatoes, peeled & roughly chopped
2 cloves garlic, peeled and sliced
200g chorizo sausage, peeled & sliced
Small bunch fresh parsley, finely chopped
Olive oil
1 heaped teaspoon curry powder
2 chicken or vegetable cubes (with 1.8L of boiling water)
Sea salt and freshly ground black pepper
1 fresh red chilli, finely diced (as garnish)

Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.

Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.

Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.

Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil. Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.

Divide into bowls and top with finely diced chilli, salt and pepper.

Ultimate combination of sweet and savoury! And it’s so easy to make. As you can see I choose not to blend it till it’s smooth because: (i) i like rustic soups; and (ii) I think it’s a waste of chorizo to blend it! I want to taste the chorizo in its full glory!

From Chicken – the best ever recipe collection
Serves 4-6
225g dried kidney or other beans, soaked in water overnight
8-12 chicken portions such thighs and drumsticks
12 bacon rashers, rinded
2 large onions, thinly sliced
250ml dry white wine
1/2 tsp chopped fresh sage or oregano
1/2 tsp chopped fresh rosemary
generous pitch of grated nutmeg
2/3 cup soured cream
1 tbsp paprika
salt and freshly ground black pepper

Preheat the oven to 180 degrees. Drain the beans, place in a saucepan and cover with fresh cold water. Bring to the boil and boil rapidly for 20 minutes. Rinse and drain well. Trim the chicken pieces, and season with salt and pepper

Arrange the bacon around the sides and base of an ovenproof dish. Sprinkle over half of the beans, followed by the remaining onions and then the remaining beans.

In a bowl, mix together the wine with the fresh sage or oregano, the rosemary and nutmeg. Pour the mixture over the onion and beans.

In another bowl, mix together the soured cream and the paprika. Toss the chicken in the soured cream mixture and place on top of the beans.

Cover the fish with foil and bake for 1 1/2 hours, removing the foil for the last 15 minutes. Serve garnished with rosemary sprigs.

Apparently, this recipe is Bulgarian; thats what the cookbook says but I have no way of verifying it. Anyway, it’s quite a interesting way of baking chicken, coating it in sour cream and then roasting it in the oven. The advantage is that the chicken doesn’t get dried; it retains its moisture and is very tender.