|
|
|
Onion and Celery Seed
Relish
Ingredients:
1 cup white wine vinegar or distilled
white vinegar 2 x tbsp confectioners’ (powdered) sugar 2
x tbsp celery seeds 2 cups thinly sliced small onions
1 cup finely chopped celery
1/2 tsp red pepper flakes
Method:
In a salad bowl, stir together the
vinegar and sugar until the sugar dissolves. Add the celery seed,
onions, and celery and mix well until combined.
Cover and chill several
hours or overnight. Serve very cold. Serve on sandwiches, as a side for
any meal, or mix with your favourite lettuce salad.
|
|
Balsamic Onions
Slice lots of onions (nice next day reheated) into rings and
separate the rings. Place in a pan with a little water, and simmer with
the lid on till the onions are tender.
By this stage, most of the liquid is gone.. stir often so
it doesn't burn. Add a spoonful or two of balsamic vinegar and another 1
or 2 of brown sugar - both to your taste.
Stir through and
serve hot. Delicious with a bbq. Can be made in advance and
reheated. It's really nice also with capsicums.
|
| |
Deep Fried
Onion Rings
Slice onions into rings, leave whole and soak in milk .
In a bowl, place flour, pinch of salt, little white pepper and 1 tbsp of
paprika. Mix well.
Dredge rings in the flour mix and place handful at a time into hot oil.
Drain on paper towel and serve immediately
|
|
Onion Bhaji
1 cup flour 2
tsp baking powder 1/2 tsp chilli powder 1/2 tsp ground
turmeric 1 tsp ground cumin 1 tsp salt 2 eggs
beaten 4 onions choppes 50gr fresh coriander
Sift first 6 ingredients into bowl. Make a well and gradually add
beaten egg and 3 tbsp water to make smooth batter. .Stir in onion
and chopped coriander.
Use a wok, heat oil and make small golf ball size of batter
mixture. Fry in batches for about 11/2 min each side or until
golden and serve with chilli sauce.
|
|
Back to Vegetables
|
