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Cooking, Recipe and Food Blog

Baked Chicken with Onions & Leeks

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This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic which you can serve alongside it. It is a delectable meal in itself which you can eat with rice pasta. Add more pepper for some spice.

 

Makes 6 servings

Ingredients:

2 large onions, thinly sliced

4 stalks leeks, washed and the white and green parts thinly sliced

4 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil, divided

2 teaspoons fresh thyme leaves

1/4 teaspoon salt

2 1/2-3 pounds chicken, cut into pieces, skin removed and trimmed

1/4 cup Dijon mustard

2 teaspoons minced shallots

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon reduced-sodium soy sauce

3/4 teaspoon freshly ground pepper

 

Preheat oven to 400°F and lightly grease a baking dish with oil.

Combine the onions, leeks garlic, thyme, oil and salt in a large bowl. Toss well and make sure that the vegetables are coated in oil. Transfer the mixture to the baking dish and place the chickens on top of it.

In a small bowl, combine the mustard, shallots, rosemary, soy sauce and pepper. Gradually add one tablespoon of oil. Continue to whisk until well combined.

Glaze the chicken with the mustard mixture. You may use a brush or marinate the chicken. Bake it for 20-30 minutes or until the chicken is browned and the meat is tender. Transfer it to a serving plate or individual plates. Serve with the baked onions and leeks.
Photo Courtesy Of:  VirtualErn

Stuffed Onions

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We usually eat stuffed peppers or tomatoes, but here is an interesting recipe that is unique.  Stuffed onions will make a yummy side to white meats. It has a mix of fruits and nuts that give off a delectable taste that you will love.

 

Ingredients:

10 medium sized brown onions, rinsed

2 tablespoons extra virgin olive oil

175g bacon rashers, chopped

5 garlic cloves, finely chopped

1 tablespoon finely chopped fresh thyme

1 1/2 teaspoon grated lemon rind

1 2/3 cups fresh breadcrumbs

1/2 cup unsalted pistachios, finely chopped

1/2 cup dried cranberries

1 egg, lightly whisked

Salt & black pepper to taste

 

Preheat oven to 200°C. Put the onions in a large saucepan with cold water. Make sure that the onions are submerged. Place the pan over high heat and then bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the onions are tender. Drain and set aside. Allow the onions to cool completely.

Once the onions are cool, peel them. Trim the top and the base of the onions using a sharp knife. Discard the trimmed parts. Using a teaspoon, scoop out the flesh and make sure that bottom of the onions remain 1-2 cm thick. Place the onions on a baking tray. Reserve the onion flesh and chop them. Set it aside.

Heat the oil in a large frying pan over medium heat. Fry the bacon rinds for 3-5 minutes or until they are crisp. Transfer the bacon to a plate lined with paper towels to drain the excess oil.

In the same pan, sauté the garlic, reserved onions and lemon rind. Cook it for 2 minutes until fragrant. Transfer it to a medium sized bowl and then set aside

Place the breadcrumbs, pistachios, dried cranberries and egg to the bowl. Add the bacon and mix well. Season it with salt and pepper.

With a spoon, place some filling inside the onions. Bake the stuffed onions in the oven for 30 minutes or until they are soft and golden brown. Let it cool for 5 minutes before serving. Serve warm with chicken or turkey.

 

Photo Courtesy Of:  Daniel R. Blume

Spicy Beef with Onions

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Spicy beef with onions is a delicious main course that can serve as tapas too especially if you are fond of spicy food. You can stir-fry the beef until crisp or keep the strips tender. I also prefer making twice as much spice paste. It serves as a delicious sauce for the rice. Enjoy this dish with stir-fried sweet and sour vegetables for a yummier fare.

 

Ingredients:

600g beef cubes

10 dried chili, cut and seeded

4 red finger length chili, seeded and sliced

6 shallots, peeled

3 cloves garlic, peeled

1/2 cup oil

2 onions, cut into rings

2cm piece fresh ginger, peeled and shredded

2 teaspoons sugar

1 teaspoon salt

1 tablespoon lime juice

 

Cook the beef in a pot of water over high heat. Bring it to a boil and skim off any foam that rises. Reduce the heat to low and simmer for 1-2 hours until the beef is soft. You may use a pressure cooker to reduce cooking time to 30 minutes.

Soak the dried chili in warm water for 15 minutes until soft. Drain and then grind it along with the fresh chili, shallots and garlic to form a paste. You may use a food processor or mortar and pestle. Add a little oil if needed.

Once the beef is cooked, drain and reserve the liquid for other dishes. Let the beef cool a little and then slice it into strips.

Place 4 tablespoons of oil in a wok or skillet over high heat. Stir-fry the beef in batches for 5-8 minutes until brown. Transfer the beef to a plate lined with paper towels to drain the excess oil.

After frying the beef, stir-fry the onions for 2 minutes until translucent. Place the cooked onions with the fried beef to drain the excess oil. Next, fry the ginger for 2-3 minutes until golden brown. Place the ginger on the plate with beef and onions.

Heat the remaining oil in the wok or skillet. Stir-fry the ground paste around 5-6 minutes until the oil separates from the paste. Return the beef, onions and ginger to the wok or skillet. Set the heat on medium and season the beef with salt, sugar and lime juice. Stir-fry for 2-3 minutes until the beef is coated in spice paste. Serve warm with rice.

 

Photo Courtesy Of:  stu_spivack

 

Pissaladiere

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Pissaladiere or “French pizza” is also known as a Provencal onion tart. There are many variations of dish, depending on the cook’s taste. It can be eaten for lunch or a light snack.

 

Ingredients:

2/3 cup olive oil

4 Spanish onions, thinly sliced

2 cloves garlic, finely chopped

4 teaspoons thyme sprigs

1/2 red chili, seeded and finely chopped

2 cups flour

350g grape tomatoes, halved

160g small black olives, pitted

56g can anchovies in olive oil, drained, halved lengthwise

Sea salt and freshly ground pepper to taste

 

Heat the oil in a large skillet over medium heat. Sauté the onions in olive oil for 3 minutes or until they become soft and translucent. Add 1 1/2 teaspoons salt and stir. Add garlic, chili and thyme. Reduce the heat and cook it for another 20-30 minutes or until all soft.

Combine the flour, 1 teaspoon sea salt, 1/2 cup olive oil and 3/4 cup lukewarm water in a bowl. Mix well until it forms into a dough. Knead on a flat, floured surface for 3-5 minutes or until the flour is no longer sticky. Cover it with plastic wrap and set aside for 45 minutes.

Preheat the oven at 220C.

Roll out the dough on a 24x40cm baking paper. Fold the edges 1-2 cm to make border-like crust. Place the onions on the crust and top it with the cherry tomatoes. Bake it in the oven for 20 minutes or until the edges start to brown. Remove it from the oven and add the anchovies and olives. Bake it for another 10 more minutes or until the bottom of the pastry is golden brown. Season it with freshly ground pepper and sprinkle with thyme sprigs. Serve immediately.

 

Photo Courtesy Of:  bhamsandwich

 

The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc

Roast Sumac Lamb with Caramelised Onions, Garlic and Anchovies

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Sophistication oozes out of this dish almost as easily as it will be falling off the bone when you tuck into it. The tastes and textures in the Lamb are beautifully complemented by the colours, flavours and smells of the accompanying Vegetables.

Leg of Lamb

To Serve 4
1kg Onions, halved and thinly sliced
2tbsp Soft Brown Sugar
150ml Extra Virgin Olive Oil
150ml Dry White Wine
4 Garlic Cloves, peeled and crushed
1.2kg Carvery Leg of Lamb Joint
50g Can Anchovies
Small Bunch Flat Leaf Parsley
1/2tsp Ground Sumac (from Middle Eastern Stores and Supermarkets)
4 Sprigs Lemon Thyme
125g Romano Red Pepper, deseeded and thinly sliced
12 Black Olives
Salt and Black Pepper

1. Heat the Oven to 180C, and place the Sliced Onions into a large Roasting Tray, along with the Sugar, ninety millilitres of the Olive Oil, the White Wine and half of the Crushed Garlic. Mix well, and cook for around ten minutes
2. Take the String off of the Lamb, and place it on a chopping board, allowing it to rest and open out a little. Drain the Oil off from the Anchovies, and mix in with the remaining Olive Oil.
3. Finely chop half of the Anchovies, and mix with the Garlic. Finely Chop the Parsley, and mix with the Garlic and Anchovies. Season the Lamb, and then stuff with the Anchovy mixture. Re-tie the Lamb with Kitchen string.
4. Stir the Onions, and create a space for the Lamb. Rub the Lamb Joint with the remaining Olive Oil and Sumac, then season well. Roast for twenty minutes uncovered, before stirring the Onions again. Add the Thyme, and sliced Pepper. Push the Vegetables to one side, and cover them with the Tin Foil, then roast for forty minutes.
5. Remove the Foil, stir the Vegetables well, and roast uncovered for a further twenty minutes. Slice the remaining Anchovy fillets lengthways, then add them and the Olives, and put back in the Oven for ten more minutes.

Serve fresh from the Oven, along with Seasonal Vegetables.

Photo Courtesy of: laura padgett

Fresh Seafood Stew

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Taking just over an hour to prepare and make, this dish is very simple and easy to make – once it’s on the heat, you can forget about it until nearly done.
Various Seafood
Make sure you use Seafood which is as fresh as possible – if you’re using frozen Fish, make sure that it is thoroughly defrosted but still chilled.

To Serve 6
4tbsp Olive Oil
900g Onions, peeled and finely sliced
450g Thick Cod Fillets, skinned and cut into 5cm pieces
225g Plaice Fillets, skinned and quartered
175g Raw Tiger Prawns, peeled
Salt and Pepper
450g Plum Tomatoes, skinned, deseeded and chopped
2tbsp Tomato Puree
4tbsp Fresh Parsley, chopped
2tbsp Fresh Marjoram or Oregano, chopped
150ml Dry White Wine
225g Cooked Mixed Seafood

1. Heat half of the Oil in a large flameproof dish and cook the Onions over a low heat for five minutes until softened. Using a slotted spoon, lift out half of the Onions and set aside.
2. Spread the remaining Onions over the base of the dish, and cover with half of the Raw Fish and Prawns – don’t add any of the Mixed Cooked Fish yet. Season with plenty of Salt and Pepper to taste.
3. Cover half of the Tomatoes and the Tomato Puree, and then repeat the layers – Onion, Raw Fish and Prawns, then the Tomatoes. Sprinkle the Parsley and Marjoram on top, before pouring over the Wine. Drizzle the remaining Olive Oil over the top, and cook on a very Low heat for thirty minutes, or until the sauces have thickened slightly. Stir in the Mixed Seafood, and heat through on a higher heat for around five minutes.

Photo Courtesy of: Avlxyz

Garlic Rosemary Pearl Onions

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Pearl onions are popular in the United States and Northern Europe. It is sweeter and has a softer taste compared to bulb onions. It is often used for pickling and added in casseroles.

This recipe is a wonderful side dish for meats. Enjoy it with steak or grilled chops. You can also have it as an appetizer or pair it with a cocktail.

Serves 6

Ingredients:

2 tablespoons olive oil

1 bag (1 pound) frozen white pearl onions, thawed

2 sprigs rosemary

5 cloves garlic, sliced thinly

1/4 cup red wine vinegar

1/2 cup beef broth

1 tablespoon brown sugar

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

In a bowl, combine vinegar, broth, sugar  and salt. Mix well and set aside.

Heat olive oil in a frying pan over medium heat. Saute the garlic for 2-3 minutes. Add the

frozen onions and rosemary. Stir-fry for 5 minutes or until lightly brown. Pour in the vinegar mixture and bring to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until the liquid thickens into a syrup and it glazes the onions. Season it with pepper.

Serve warm with meat. Garnish with fresh rosemary.

Photo Courtesy Of: The Gifted Photographer