The Main Dish Recipes: Onion

Showing posts with label Onion. Show all posts

Tuesday, March 26, 2013

Swedish Christmas Ham

Ingredients

1 kg ham
2 l julmust or cola
1 large onion
1 tblsp black peppercorns
1 bay leaf

Ingredients

2 medium aubergines, cut into 2cm cubes
salt and freshly ground black pepper
extra virgin olive oil
2 large onions, chopped
5 celery stalks (trimmed and cut into 1.5cm pieces)
500 ml tomato sauce
65 g capers, rinsed
50 ml white wine vinegar
sugar, to taste
125 g green olives
crusty bread, to serve
50 ml olive oil, extra.virgin
3 garlic cloves, finely chopped
1 tsp tomato purée
2 400g cans plum tomatoes, crushed
fresh basil leaves
sugar to taste
salt and pepper to taste

Ingredients

500 g floury potatoes
salt and fresh ground black pepper
225 g smoked salmon
3 tblsp olive oil
1 red onion (peeled and finely chopped)
2 tblsp finely chopped chives
1 tblsp capers (drained and chopped)
good squeeze of lemon juice
1 egg (beaten)
75 g breadcrumbs
15 g butter

Ingredients

4 duck breasts (skin and fat left on)
salt and ground black pepper
2 shallots or 1 red onion
6 tblsp redcurrant jelly
2 tblsp red wine vinegar
juice of 2 oranges

Ingredients

Seared fillet of beef:

2 fillet steaks
1 tblsp sunflower oil
horseradish dressing:
2 tblsp mayonnaise
1 tblsp creamed horseradish
juice of ½ lemon

Ingredients

2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
5 tblsp olive oil
salt and freshly ground
black pepper
0.50 cucumber (cut into 2cm chunks)
3 tomatoes (cut into 2cm chunks)
0.50 red onion (peeled and thinly sliced)
1 small red pepper (de-seeded and cut into 2cm chunks)
2 tblsp chopped coriander
2 tsp sumac (optional)
finely grated zest and juice of ½ lemon
1 clove of garlic (peeled and crushed)
1 tsp red wine vinegar
pinch of granulated or caster sugar

Ingredients

2 tblsp olive oil
1 onion (peeled and chopped)
1 large clove of garlic (peeled and crushed or finely grated)
salt and freshly ground
1 tsp turmeric
black pepper
1 tsp ground cumin
1 tsp ground coriander
450 g (1lb) lamb mince
225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
75 g (3oz) frozen peas

Ingredients

4 tblsp olive oil
2 onions, peeled and chopped
4 cloves of garlic (peeled and finely sliced)
salt and freshly ground
black pepper
1 kg stewing beef (cut into 2cm cubes)
2 tins of chopped tomatoes (400g each)
1 tsp caster sugar
700 g new potatoes (unpeeled, larger ones halved)
2 tblsp capers, drained and rinsed
2 tblsp pitted and chopped black olives
1 tblsp chopped thyme or rosemary leaves

Ingredients

For the lamb:

1 large baking potato (peeled, about 375g)
5 tsp olive oil
2 tsp chopped flat-leaf parsley
2 tblsp dried white breadcrumbs
2 (450g each) boneless loins of lamb (completely trimmed of fat)
salt and freshly ground black pepper
sprigs of mint, to garnish

Ingredients

1.50 kg bacon collar
1 onion
1 carrot
1 bay leaf
ingredients for the mash:
potatoes
milk
cream
butter
freshly grated nutmeg
salt and pepper

Ingredients

1.50 kg shoulder of lamb on the bone
4 cloves of garlic (cut in half)
drizzle of olive oil
salt and pepper
1 tblsp ground cumin
2 sprigs rosemary
3 carrots
½ butternut squash
2 red onions
1 aubergine
2 red peppers
drizzle of honey
1 orange (peel)

Ingredients

300 g white fish fillets (haddock or cod)
500 g mashed potatoes
1 small onion (finely chopped)
2 tblsp coriander (chopped)
2 tblsp thai red curry paste
½ fresh red chilli (seeded and chopped)
juice and zest of 1 lime
2 tblsp sunflower oil
salt and pepper to taste

Ingredients

3 pheasants, oven ready
6 slices pancetta
rosemary olive oil
a few rosemary sprigs
salt and pepper to season

Ingredients

For the chicken goujons:

2 fillets of free range chicken (sliced lengthways)
80 g flour
100 g fine breadcrumbs
2 eggs (beaten)
4 mini pitta pockets (lightly toasted)
for the chilli jam:
1 red pepper (de-seeded and chopped)
2 chillies (de-seeded and chopped)
100 g tinned tomatoes
100 g sugar
1 inch of fresh ginger, grated

Ingredients

400 g penne pasta (‘de cecco’ brand if possible)
garnish
100 g cashel blue cheese
25 g cashel blue reserved for garnish
300 ml double cream
50 g rocket (chopped roughly)
1 leek washed and sliced finely
25 g roasted hazelnuts (crushed)
25 ml extra virgin olive oil
drop of sherry vinegar
fresh pepper
for poached pears
4 williams’s pears (peel and cored)
600 ml red wine
100 g sugar
1 orange “zest and juice”
1 clove
0.50 cinnamon stick

Ingredients

Whole duck 1 x 1900g

For the sauce:

1 chopped onion
1 chopped carrot
1 bay leaf
1 sprig of thyme
1 knob of butter
1 tsp dark soy sauce
for the duck glaze:
2 tblsp maple syrup
pinch coriander
pinch cumin
pinch black pepper
pinch nutmeg
pinch cinnamon
mix together.

Ingredients

For the pasta:

150 g plain flour
3 egg yolks
1 egg
1 tblsp olive oil
1 tblsp milk
for the filling: (this may be a little too much; however you can freeze this mixture)
100 g inagh goat’s cheese
50 g grated parmesan
50 g gruyere cheese
100 g butternut squash purée (reserve half for the sauce)
1 tsp honey
1 tsp ;white wine vinegar
1/2 diced onion
1 knob of butter
1 cup white bread crumbs
1 chopped sage leaf

Ingredients

450 g fillet of beef (well hung)
1 tblsp olive oil
2 tblsp mayonnaise
1 tblsp creamed horseradish
squeeze lemon juice
50 gmixed salad leaves with herbs
2 tblsp balsamic dressing
4 oven-dried country tomatoes

Ingredients

100 g medium rice noodles
800 ml chicken stock
2 cloves of garlic, peeled and crushed or finely grated
4 thick slices of unpeeled root ginger (2–3mm each)
300 g chicken breast or thigh meat, very thinly sliced
2–3 tbsp fish sauce (nam pla)
juice of 1 lime or ½ lemon
4 spring onions, trimmed and sliced at an angle
4 tblsp roughly chopped coriander

Ingredients

for the harissa paste - makes about 150ml:
25 g dried large red chillies
2 tblsp coriander seeds
1 generous tbsp cumin seeds
1 tsp salt
2 cloves of garlic (peeled)
60 ml olive oil
1/4 tsp ground paprika for the rack of lamb
1 prepared rack of lamb (2–3 cutlets per person depending on their size and your appetite!)
salt and freshly ground black pepper
for the couscous
100 g couscous
2 tblsp olive oil
150 ml light chicken or vegetable stock
1 tblsp chopped fresh parsley
2 tblsp chopped fresh mint
1/2 red onion (peeled and finely chopped)
50 g flaked almonds, toasted
to serve
greek yoghurt (optional)