SM 2003-03 p.46 [02.064.12]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Showing posts with label Onions. Show all posts
Showing posts with label Onions. Show all posts
Stir-fried red cabbage with smoky Frankfurters
SM 2002-02 p.74 [01.068.03]
Serves 4
Preparation / Cooking time: 35m
Serves 4
Preparation / Cooking time: 35m
Greek chicken pie
Book of Greek Cooking pp.88–89
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Lemon grass chicken
SM 2002-02 pp.40,43 [01.064.02]
Serves 4
Chicken: thighs. —Oil: flavourless (e.g. groundnut). —Ginger: root. —Nuts: peanuts.
Serves 4
Chicken: thighs. —Oil: flavourless (e.g. groundnut). —Ginger: root. —Nuts: peanuts.
Fillet of pork with apples and mustard sauce
SM 2002-03 p.74 [01.062.02]
Serves 4
Pork: tenderloin
Mustard: wholegrain, Dijon
Serves 4
Pork: tenderloin
Mustard: wholegrain, Dijon
'No tears' roasted onion soup
SM 2002-03 p.46 [01.057.02]
Serves 4–6
Wine: white; Cheese: Gruyere, Emmental or other good melting cheese.
Sole fillets in a sweet and sour sauce
SM 2002-04 p.58 [01.053.02]
Serves 6 as part of antipasto or 4 as light lunch.
Advance preparation–marinate for at least 24 hours
Vinegar–red or white wine; nuts–pine kernels; cinnamon–ground; cloves–whole; pepper–black peppercorns
Serves 6 as part of antipasto or 4 as light lunch.
Advance preparation–marinate for at least 24 hours
Vinegar–red or white wine; nuts–pine kernels; cinnamon–ground; cloves–whole; pepper–black peppercorns
Roast sweet potato, pepper and aubergine curry
SM 2002-04 p.63 [01.051.01]
Serves 6
Only animal product is sour cream.
Tinned chickpeas; ground cumin; fresh coriander.
Serves 6
Only animal product is sour cream.
Tinned chickpeas; ground cumin; fresh coriander.
Pumpkin risotto
SM 2002-11 p.67 [01.047.02]
Serves 6
Butternut squash can be substituted for pumpkin.
Serves 6
Butternut squash can be substituted for pumpkin.
Couscous and chorizo stew
SM 2002-10 pp.103–104 [01.014.02]
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
SM 2002-10 p.58 [01.006.04]
Makes 8
Vinegar: Balsamic vinegar.
Makes 8
Vinegar: Balsamic vinegar.
Erwtensoep / Snert (Dutch Pea Soup)
Coquinaria website.
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
Spicy lentil soup
1001 Recipes p23
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Sausage casserole with cheddar dumpling
2009-02 p88
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
Subscribe to:
Posts (Atom)