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| STUFFED RED ONIONS |
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A delectable
vegetarian dish of red onions stuffed with apricotand pine nut couscous served
with a quick potato gratin on the side.
Serves
4
- 8 small
red onions, topped, tailed and peeled
- Oil for
brushing
- 50g/2oz
couscous
- Hot vegetable
stock
- 6 no-soak
apricots, chopped
- 1 tbsp
pine nuts
- 1 tbsp
fresh coriander, chopped
For
the gratin
- 4 Maris
Piper or Estima potatoes, peeled and sliced
- 1 egg
- Salt
and freshly ground black pepper
- 300ml/1/2pt
double cream
- 1 tbsp
grated mature cheddar
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First
make the gratin. Cook potatoes until just tender. Drain and layer in a buttered
ovenproof dish, seasoning in between layers. Beat egg with cream and pour
over. Scatter with cheese. Place in a preheated oven at Gas 5, 375°F,
190°C and cook for 30 minutes, or until set and golden.
With the
point of a narrow sharp knife, scoop out centres of onions to make a cavity
for the stuffing. Brush with oil and season. Bake in the oven with potatoes
for 30 minutes, or until tender, covering with foil for the last 10 minutes.
Place
couscous in a dish and just cover with hot stock. Leave to stand until couscous
grains are tender. Stir in chopped apricots and pine nuts, coriander and seasoning.
When onions
are ready, spoon stuffing into centres and return to oven for 5 more minutes.
Serve
with scoops of gratin and stuffing on the side.
Preparation
time: 35 minutes
Cooking time:
approx 45 minutes
Approximate
nutritional values per person:
415 calories, 7g protein, 31g fat, 32g carbohydrate
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| ROASTED SHALLOT AND PEA RISOTTO |
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This
flavousome risotto has an enticing mix of caremelised shallots, fresh peas
and lemon thyme
Serves
4
- 65g/21/2oz
unsalted butter
- 1 tbsp
sunflower oil
- 6 long
shallots or 12 small ones, peeled and cut in wedges
- 2 cloves
garlic, peeled and crushed
- 275g/10oz
risotto rice
- Wineglass
dry white wine
- 850ml/11/2pt
vegetable or chicken stock
- 175g/6oz
fresh or frozen peas
- Few sprigs
fresh lemon thyme, roughly chopped
- Salt
and freshly ground black pepper
- 1 tbsp
finely grated fresh Parmesan
- Fresh
Parmesan shavings for serving
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Heat 50g/2oz
butter with oil in a pan and add shallots. Cook over a gentle heat until softened.
Add garlic
and rice and stir for 1 minute to combine. Pour over wine and simmer until
absorbed.
Gradually
add stock a ladleful at a time, simmering to absorb liquid between additions.
When rice
is almost tender, stir in peas and lemon thyme. If necessary, add remaining
stock and cook until rice is tender but still with some bite. Season with
salt and freshly ground black pepper then stir in fresh grated Parmesan and
remaining butter.
Serve
risotto on warmed plates, topped with Parmesan shavings.
Preparation
time: 20 minutes
Cooking time:
approx 45 minutes
Approximate
nutritional values per person:
450 calories, 11g protein, 19g fat, 59g carbohydrate
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| PIQUANT RED ONION RELISH |
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A
juicy and refreshing relish to serve with a Ploughman's lunch or thickly
cut cold ham.
Serves
4
- 2 red
onions, peeled and thinly sliced into rings
- 2 shallots,
peeled and thinly sliced into rings
- 3 small
tomatoes, thinly sliced
- 8 cornichons,
thinly sliced lengthways
- 1 tbsp
tiny spanish capers
For
the dressing
- 1 tbsp
white wine vinegar
- 3 tbsp
olive oil
- Salt
and freshly ground black pepper
- Dash
of green Tabasco
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Mix red
onion and shallot slices in a bowl with tomatoes, cornichons and capers. Shake
dressing ingredients in a jar and pour over onion mix. Toss lightly to combine
and spoon relish into a bowl for serving.
Preparation
time: 10 minutes
Cooking time:
nil
Approximate
nutritional values per person:
100 calories, trace protein, 11g fat, 6g carbohydrate
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