This simple but delicious pasta sauce doesn’t require too many ingredients – just a bit of patience! Melt some butter and oil in a wide pan and add 1.8kg (4 lbs) of sliced brown onions. Season generously with salt and add 1-2 teaspoons of brown sugar and a splash of balsamic vinegar. Cook over medium…… Continue reading spaghetti with caramelised onion
Tag: onions
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
tortilla de patatas
This is the ubiquitous Spanish dish, tortilla Español, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
pork loin roast with onions and honey
Here’s a simple but impressive roast recipe that yields tender juicy pork with a delicious sauce to boot. Dry the pork sirloin. For a 2kg (4 – 5lb) roast combine 1 tablespoon of oil with 2 teaspoons of sweet paprika, 1 teaspoon of brown sugar, ½ -1 teaspoon of chilli powder, 1 teaspoon each of garlic and onion powder, 2 teaspoons of salt…… Continue reading pork loin roast with onions and honey
socca
Socca is a thin unleavened bread or pancake made from a batter of chick pea flour, water and oil. A speciality of the area around Nice in southeast France, variations known by other names and cooked by different methods can be found in many countries. This version is most closely related to the bordering Italian…… Continue reading socca
eggplant and onion
Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal. Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until…… Continue reading eggplant and onion
two cooked salads
These two Middle Eastern style salads make an excellent accompaniment for fried halloumi cheese, or grilled meat, chicken or fish. You could also serve them as part of a mezze (appetiser) first course. In this salad the combination of sweet onions and peas is balanced by salty preserved lemon. Heat some olive oil in a…… Continue reading two cooked salads
barley, lentils and mushrooms with fried onions
Once again Yotam Ottolenghi’s recipe imparts amazing flavours to a vegetarian meal. In a small bowl cover 20g (¾ oz) of dried porcini with 1¾ cups of boiling water and leave to stand for an hour. After an hour, remove the mushrooms and strain the liquid through a very fine sieve to remove any grit, then return…… Continue reading barley, lentils and mushrooms with fried onions
pissaladière
On a recent trip to southern France, I was delighted to see my friends Franbi and Milan who invited me to a wonderful lunch. The starter was Franbi’s pissaladière, a traditional onion, olive and anchovy tart which originated in Nice. I don’t have Franbi’s recipe but I hope she approves of this one. To make this…… Continue reading pissaladière
chicken with cardamom rice + spinach salad with dates
Two fragrant dishes from JERUSALEM by Yotam Ottolenghi and Sami Tamimi. This one-pot chicken and rice dish is wonderfully spiced, rich with caramelised onions, tangy with barberries and fresh with herbs. First put 2-3 tablespoons of sugar into a small saucepan with an equal amount of water and heat until the sugar is dissolved. Remove from the heat, add…… Continue reading chicken with cardamom rice + spinach salad with dates
michelle picker cooks 