Posts Tagged ‘onion’

Crispy Onion Rings

onion-rings4 large onions cut into slices
75 ml/3 fl oz milk
50 g/2 oz plain wholemeal flour
salt and freshly ground black
pepper
oil for deep frying
paprika

Methods:

Separate the onion slices into rings. Place the flour on a plate and season with salt and pepper. Dip the onion rings into the milk, then dip in the flour. Fry a few rings at a time in hot oil for 2-3 minutes until golden-brown, drain on absorbent paper and keep warm.

Walnut and Onion Dip

7988_MEDIUM175 ml/6.11 oz mayonnaise
175 ml/6.11 oz double
cream, whipped
1-2 cloves of garlic, crushed with a little salt
50 g/2 oz walnuts, finely ground
1 x 5 ml spoon/1 tsp lemon juice white pepper

Methods:

Fold the mayonnaise into the whipped cream then stir in the garlic, walnuts and lemon juice. Add a generous amount of white pepper, to taste.

Cream of Onion Soup

CreamyOnionSoup25 g/1 oz butter or margarine
450 g/ 1 lb onions, chopped
2.5 g/1 oz plain flour
1/2 tsp mustard powder
600 m/1 pint stock or water 150 ml
1/4 pint milk
salt and freshly ground black
Pepper
1 egg yolk beaten

Methods:

Melt the butter or margarine in a pan and add the onions. Cook over a gentle heat until the onions are soft and clear. Sprinkle over the flour and mustard and stir into the buttery onions. Gradually add the stock or water allowing the mixture to boil between additions to prevent lumps forming. Season to taste, then simmer for 20 minutes until the onions are very soft. Add the milk and heat through without boiling. Remove from the heat and cool for a few moments, then stir in the egg yolk. Reheat without boiling, stirring constantly until thickened.

Onion and Tomato Raita

onion-tomato-raita60-90 cals

Serves 4-6

2 firm tomatoes

1 onion, skinned

568 ml (20 oz) natural yogurt, well

chilled 15 ml (1 tbsp) finely chopped fresh

mint

2.5 ml chilli powder

pinch of ground cumin

salt and freshly ground pepper

15 ml (1 tbsp) chopped coriander

leaves and poppadoms, to

garnish (optional)
Methods:

  • Cut the tomatoes into quarters, remove the pulp and finely chop the flesh. Finely chop the onion.
  • Put the yogurt in a bowl and stir in the tomato and onion with the mint, chilli powder and cumin. Season well with salt and Pepper.
  • Serve garnished with chopped coriander leaves and poppadoms, if liked.
  • Poppadoms arc an ideal accompaniment to serve with raita. These round, thin, crisp wafers are difficult to make at home, but ready made, dried varieties can be bought from Indian stores and supermarkets.
  • Poppadoms are made from rice flour and come either plain or flavoured with chillies or made from various pulse flours and flavoured with chillies and black peppercorns.
  • Finish off the cooking, at home, by either shallow-frying in oil or grilled, as preferred.