caramelized – bFeedme

A simple classic, updated and given a modern twist. The Onion and Cheese combination is very tasty mixture, and cooked until golden brown on top, itâ€™s a treat for all the senses.

To add some colour to the dish use Red Onions instead of the more traditional ones that are used. This will also change the taste slightly, so try a combination of the two to get the right flavours.

To Serve 4
2tbsp Vegetable Oil
700g Onions, peeled and sliced
1 Garlic Clove, peeled and sliced
4 Eggs
1tbsp Fresh Chives, chopped
1tbsp Fresh Parsley, chopped
Salt and Pepper
125g Spinach, roughly chopped
75g Gruyere, cut into 1cm Cubes
75g Edam, cut into 1cm Cubes

1. Heat the Vegetable Oil in a small frying pan â€“ about nine centimetres across. Cook the Onions and Garlic with a lid on, for about twenty five to thirty minutes, or until the Onions and Garlic have caramelized and golden brown, stirring occasionally.
2. Beat the Eggs together with the Chives, Parsley, Salt and Pepper.
3. Take the Onion out of the pan, and replace with the Spinach. Stir over a very low heat until wilted and the extra liquid has evaporated. Return the Onions to the pan, and add the Cheese, before stirring until well combined.
4. Pour the Egg mixture into the pan, and allow to run through the Onions. Cook over a medium heat, and keep loosening the edges of the mix with a spatula. After three or four minutes (or when the mixture has set)
5. Cover the Handle with foil, then place under a grill for three or four more minutes or until the top is set and turned golden brown

Photo Courtesy of: jefferyw

Large chunks of soft, flaky fish, with a crisp sweet glazing. The home made Sweet and Sour Chilli Sauce suits this dish brilliantly, and couple it with a bed of Salad leaves as a starter, or with boiled New Potatoes and Fresh Green Beans as a Main course.

If you want the Sauce to be a little hotter, add some more Chillies, or leave some of the seeds in before you blend and leave them to marinade for longer.

To Serve 4
4 Whole Plaice Fillets, skinned and halved
1tsp Salt
Juice of 2 Limes
5tbsp Demerara Sugar
400g Red Peppers, deseeded and chopped
50g Red Chillies, deseeded and chopped
2 Garlic Cloves, peeled and chopped
2tbsp Olive Oil
4tbsp Sugar
6tbsp Distilled Malt Vinegar

1. Begin by making the Sauce. Ideally, youâ€™ll leave this to rest and marinade for at least an hour before serving, but you can always do it for longer. Place the Red Peppers, Chillies and Garlic into a blender along with two tablespoons of water, and process until smooth and paste-like.
2. Into a medium sized saucepan, add the Olive Oil, Sugar and Vinegar, and begin heating it, until it begins to boil. Once bubbles begin to form, add the Chilli and Pepper paste and simmer for around twenty minutes, or until the mixture has reduced by half. Pour into a jar or bottle, and then leave until chilled.
3. Sprinkle each half-fillet with a little Salt and Lime Juice, before rolling up and securing with a wooden cocktail stick, and set aside for half an hour. Before grilling, rub some Sugar over all.
4. Cook under a grill for four or five minutes, or until cooked through and the Sugar has caramelized on the outside
5. Serve fresh off the Grill, with the Sweet and Sour Sauce poured over.

Photo Courtesy of: adactio

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