spork me

Scroll to Info & Navigation

Tag Results

44 posts tagged onion

Master Stock Duck and Mushroom Ragu with Pappardelle
The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.
I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.
Ingredients:
1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
Cooked pappardelle (pasta), 1 handful per serve
1 onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
2 large portobello mushrooms, sliced
1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
1 cup red wine
2 tins of chopped tomatoes
1/2 cup of chicken stock
Olive oil, salt and pepper
Parmesan, to serve
In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.
Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Master Stock Duck and Mushroom Ragu with Pappardelle

The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.

I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.

Ingredients:

  • 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
  • Cooked pappardelle (pasta), 1 handful per serve
  • 1 onion, diced
  • 1-2 carrots, diced
  • 1-2 celery stalks, diced
  • 2 large portobello mushrooms, sliced
  • 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
  • 1 cup red wine
  • 2 tins of chopped tomatoes
  • 1/2 cup of chicken stock
  • Olive oil, salt and pepper
  • Parmesan, to serve

In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.

Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Related Posts Plugin for WordPress, Blogger...
Stuffed Rainbow Trout with Cilantro Yogurt Sauce
Loved this stuffing for the fish, really full of flavor and nice with the yogurt sauce.
Ingredients:
1 whole rainbow trout, gutted
1 small red onion, a few slices shaved off for garnish, and the rest chopped
3 garlic cloves
3 anchovies
Juice of half a lemon
1/8 cup chopped sun-dried tomatoes
Salt, pepper and olive oil
1 cup greek yogurt
1/2 cup chopped cilantro
Mash up the garlic, anchovy, lemon, salt and pepper.  Mix with the onion, and stuff into the fish.  Season the fish with salt and pepper, and grill for 3-4 minutes on one side.  Flip, and pop the whole thing into the oven for 10 minutes.
In the meantime, mix the yogurt, cilantro, salt and pepper.  Serve the fish with the sliced onion on top.

Stuffed Rainbow Trout with Cilantro Yogurt Sauce

Loved this stuffing for the fish, really full of flavor and nice with the yogurt sauce.

Ingredients:

  • 1 whole rainbow trout, gutted
  • 1 small red onion, a few slices shaved off for garnish, and the rest chopped
  • 3 garlic cloves
  • 3 anchovies
  • Juice of half a lemon
  • 1/8 cup chopped sun-dried tomatoes
  • Salt, pepper and olive oil
  • 1 cup greek yogurt
  • 1/2 cup chopped cilantro

Mash up the garlic, anchovy, lemon, salt and pepper.  Mix with the onion, and stuff into the fish.  Season the fish with salt and pepper, and grill for 3-4 minutes on one side.  Flip, and pop the whole thing into the oven for 10 minutes.

In the meantime, mix the yogurt, cilantro, salt and pepper.  Serve the fish with the sliced onion on top.

Related Posts Plugin for WordPress, Blogger...
Celeriac and Feta Mash
This was a pretty tasty alternative to mashed potatoes, and much better for you (or at least, before I added all the cheese).
Ingredients:
1 bulb of celeriac, cut into 2 inch cubes
1/4 cup feta
1/4 cup chopped red onion
1/8 cup fresh thyme leaves
2 tbsp butter
Olive oil, salt and pepper
Rub the celeriac with olive oil, salt and pepper, and roast for 30 minutes, flipping halfway through.  In a bowl, toss the rest of the ingredients together.  Add the celeriac and mash.

Celeriac and Feta Mash

This was a pretty tasty alternative to mashed potatoes, and much better for you (or at least, before I added all the cheese).

Ingredients:

  • 1 bulb of celeriac, cut into 2 inch cubes
  • 1/4 cup feta
  • 1/4 cup chopped red onion
  • 1/8 cup fresh thyme leaves
  • 2 tbsp butter
  • Olive oil, salt and pepper

Rub the celeriac with olive oil, salt and pepper, and roast for 30 minutes, flipping halfway through.  In a bowl, toss the rest of the ingredients together.  Add the celeriac and mash.

Related Posts Plugin for WordPress, Blogger...
Butter Bean, Chorizo and Sage Caramelized Onion FrittataThis is a good one for breakfast or dinner, it’s pretty hearty with the beans and would keep well as leftovers.Ingredients:
1 chorizo, diced
1 onion, sliced very thin
2 tbsp fresh chopped sage
1 tsp sugar
1 can of butter beans, drained
4 eggs
3/4 cup of milk
1 cup shredded cheese (cheddar, parmesan, or anything you’ve got)
Olive oil, salt and pepper
In an oven-proof skillet, on low heat, cook the onions in a bit of olive oil, salt and pepper for about 7 minutes, until translucent and soft.  Add the sage and sugar and cook another 5 minutes, until brown.  Add the chorizo and cook for a couple minutes, then the beans.  Season again and mix well.  Whisk together the eggs and milk, and add to the pan, combining with the mixture.  Top with cheese, salt, and pepper, and bake for 15 minutes at 200C / 375F until the cheese is golden and center doesn’t wobble when shaken.

Butter Bean, Chorizo and Sage Caramelized Onion Frittata

This is a good one for breakfast or dinner, it’s pretty hearty with the beans and would keep well as leftovers.

Ingredients:

  • 1 chorizo, diced
  • 1 onion, sliced very thin
  • 2 tbsp fresh chopped sage
  • 1 tsp sugar
  • 1 can of butter beans, drained
  • 4 eggs
  • 3/4 cup of milk
  • 1 cup shredded cheese (cheddar, parmesan, or anything you’ve got)
  • Olive oil, salt and pepper

In an oven-proof skillet, on low heat, cook the onions in a bit of olive oil, salt and pepper for about 7 minutes, until translucent and soft.  Add the sage and sugar and cook another 5 minutes, until brown.  Add the chorizo and cook for a couple minutes, then the beans.  Season again and mix well.  Whisk together the eggs and milk, and add to the pan, combining with the mixture.  Top with cheese, salt, and pepper, and bake for 15 minutes at 200C / 375F until the cheese is golden and center doesn’t wobble when shaken.

Related Posts Plugin for WordPress, Blogger...
Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad
Weeknight dinner with killer leftovers, pork sandwich anyone?
Ingredients:
1 pork rib roast (mine had 4 ribs, pretty meaty)
1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
2-3 cloves of garlic
1 onion, quartered
3-4 small carrots
Salt, pepper, and olive oil
In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.
In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!
Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.
Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad

Weeknight dinner with killer leftovers, pork sandwich anyone?

Ingredients:

  • 1 pork rib roast (mine had 4 ribs, pretty meaty)
  • 1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
  • 2-3 cloves of garlic
  • 1 onion, quartered
  • 3-4 small carrots
  • Salt, pepper, and olive oil

In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.

In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!

Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.

Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

Related Posts Plugin for WordPress, Blogger...
Pan-fried Salmon with Potato, Onion and Mushroom Fritters
I just seasoned the salmon with salt and pepper and cooked it in a pan, but these fritters were pretty tasty.  I was impatient and messed them up a bit, so here’s what I would have done.
Ingredients:
Enough potatoes to boil and create 1 cup of mashed potato
1/2 cup finely chopped shiitake mushrooms
1/4 cup finely chopped red onion
1 egg
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
A few springs of rosemary, stems removed and finely chopped
Olive oil, salt and pepper
Boil and mash the potato well, combine with the rest of the ingredients and season with salt and pepper.  If it’s not staying together, add milk if it’s too dry, and breadcrumbs if it’s too moist.
Form patties, and in a hot oven-proof pan, cook for about 5 minutes on each side before baking for 20 minutes at 200C / 375F.

Pan-fried Salmon with Potato, Onion and Mushroom Fritters

I just seasoned the salmon with salt and pepper and cooked it in a pan, but these fritters were pretty tasty.  I was impatient and messed them up a bit, so here’s what I would have done.

Ingredients:

  • Enough potatoes to boil and create 1 cup of mashed potato
  • 1/2 cup finely chopped shiitake mushrooms
  • 1/4 cup finely chopped red onion
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • A few springs of rosemary, stems removed and finely chopped
  • Olive oil, salt and pepper

Boil and mash the potato well, combine with the rest of the ingredients and season with salt and pepper.  If it’s not staying together, add milk if it’s too dry, and breadcrumbs if it’s too moist.

Form patties, and in a hot oven-proof pan, cook for about 5 minutes on each side before baking for 20 minutes at 200C / 375F.

Related Posts Plugin for WordPress, Blogger...
Polenta Baked Breakfast
Ingredients:
4 eggs
3/4 cup polenta
3 cups of water
1 can of diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan
Olive oil, salt and pepper
In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper.  Once soft, add the sugar and cook for a minute before adding the tomatoes.  Let cook while you get the polenta ready.
In an oven-proof skillet, boil the water.  Slow pour in the polenta while stirring so it doesn’t clump.  Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper.  Pour the sauce on top, and make 4 holes to crack in the 4 eggs.  Bake for 7 minutes at 200C / 375F.

Polenta Baked Breakfast

Ingredients:

  • 4 eggs
  • 3/4 cup polenta
  • 3 cups of water
  • 1 can of diced tomatoes
  • 1 diced carrot
  • 1/2 diced onion
  • 2 diced garlic cloves
  • 1 tbsp sugar
  • 1 cup grated parmesan
  • Olive oil, salt and pepper

In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper.  Once soft, add the sugar and cook for a minute before adding the tomatoes.  Let cook while you get the polenta ready.

In an oven-proof skillet, boil the water.  Slow pour in the polenta while stirring so it doesn’t clump.  Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper.  Pour the sauce on top, and make 4 holes to crack in the 4 eggs.  Bake for 7 minutes at 200C / 375F.

Related Posts Plugin for WordPress, Blogger...
Scotch Fillet and Green Beans
I still haven’t mastered the art of steak butter.  Granted, I haven’t looked at a recipe, and I didn’t add enough wine since I wanted to drink it, but I digress.  I bought a bangin’ steak from Vic’s Meat Market Day (along with 10 kilos of other stuff… seriously, I can’t be stopped), and marinated it for the afternoon before grilling it.  Delish.
Ingredients:
2 fat scotch fillet steaks
1/4 cup fresh thyme
1/4 cup fresh rosemary
a few sage leaves
5 garlic cloves
2 tbsp olive oil
Salt and pepper
1/2 onion
1/4 cup chopped salami
Green beans
In a food processor, combine the onion, garlic, thyme, rosemary, sage, olive oil, salt and pepper.  Massage into the steak and let sit for a few hours or overnight.
Remove steak from marinade and set aside.  On a hot grill, sear for 3 minutes on each side for medium rare.
In another pan, toss the green beans, salami, and a heaping tablespoon of the steak marinade.  Cook for about 10 minutes, stirring occasionally.

Scotch Fillet and Green Beans

I still haven’t mastered the art of steak butter.  Granted, I haven’t looked at a recipe, and I didn’t add enough wine since I wanted to drink it, but I digress.  I bought a bangin’ steak from Vic’s Meat Market Day (along with 10 kilos of other stuff… seriously, I can’t be stopped), and marinated it for the afternoon before grilling it.  Delish.

Ingredients:

  • 2 fat scotch fillet steaks
  • 1/4 cup fresh thyme
  • 1/4 cup fresh rosemary
  • a few sage leaves
  • 5 garlic cloves
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/2 onion
  • 1/4 cup chopped salami
  • Green beans

In a food processor, combine the onion, garlic, thyme, rosemary, sage, olive oil, salt and pepper.  Massage into the steak and let sit for a few hours or overnight.

Remove steak from marinade and set aside.  On a hot grill, sear for 3 minutes on each side for medium rare.

In another pan, toss the green beans, salami, and a heaping tablespoon of the steak marinade.  Cook for about 10 minutes, stirring occasionally.

Related Posts Plugin for WordPress, Blogger...
Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots
Serves 4.
Ingredients (beetroot):
1 bunch of beetroots, washed and cut in half
1/4 cup chopped fresh thmye
Olive oil, salt and pepper
Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through.
Ingredients (relish):
1 red onion, quartered (paper can be on)
1 punnet of cherry or grape tomatoes
1/4 cup chopped oregano
Olive oil, salt and pepper
1/4 cup sugar
1/8 cup apple cider vinegar
Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F.  Remove from the oven and let cool enough to remove the papers.  Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate.
Ingredients (pork burger):
500g ground pork
1/4 cup chopped oregano
1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes)
Pinch of chili flakes
Salt and olive oil
Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side.  If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot.  Serve with the relish, sliced cucumber, and a side of the roasted beetroot.

Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots

Serves 4.

Ingredients (beetroot):

  • 1 bunch of beetroots, washed and cut in half
  • 1/4 cup chopped fresh thmye
  • Olive oil, salt and pepper

Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through.

Ingredients (relish):

  • 1 red onion, quartered (paper can be on)
  • 1 punnet of cherry or grape tomatoes
  • 1/4 cup chopped oregano
  • Olive oil, salt and pepper
  • 1/4 cup sugar
  • 1/8 cup apple cider vinegar

Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F. Remove from the oven and let cool enough to remove the papers. Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate.

Ingredients (pork burger):

  • 500g ground pork
  • 1/4 cup chopped oregano
  • 1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes)
  • Pinch of chili flakes
  • Salt and olive oil

Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side. If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot. Serve with the relish, sliced cucumber, and a side of the roasted beetroot.

Related Posts Plugin for WordPress, Blogger...
Bacon Macaroni and Cheese
This would have to be one of my “signature dishes” if I had to choose; I’ve been using the same recipe for years and it’s always amazing.  For the cheese, use any kinds you’d like, but I really suggest using one smoked cheese.  It’s great for leftovers as well!
Ingredients:
1 big bag of pasta, boiled and drained
300g bacon, fried and chopped
4 tbsp butter
1 onion, diced
1/4 cup flour
1/4 cup fresh rosemary leaves
3 cups of milk
3 cups of grated cheese (2-3 different kinds)
1/2 cup grated parmesan
1/2 cup breadcrumbs
Salt and pepper
Melt the butter and saute onions until soft.  Mix in the flour well, and then add the milk, stirring constantly.  Once warm, add the 3 cups of cheese, as well as the rosemary, and stir until combine.  Season well with salt and pepper, and cook until it’s thick enough to stick to a spoon.  In a baking dish, mix well with the pasta and bacon, top with parmesan and breadcrumbs, and bake for 20-30 minutes at 200C / 375F until golden on top.

Bacon Macaroni and Cheese

This would have to be one of my “signature dishes” if I had to choose; I’ve been using the same recipe for years and it’s always amazing.  For the cheese, use any kinds you’d like, but I really suggest using one smoked cheese.  It’s great for leftovers as well!

Ingredients:

  • 1 big bag of pasta, boiled and drained
  • 300g bacon, fried and chopped
  • 4 tbsp butter
  • 1 onion, diced
  • 1/4 cup flour
  • 1/4 cup fresh rosemary leaves
  • 3 cups of milk
  • 3 cups of grated cheese (2-3 different kinds)
  • 1/2 cup grated parmesan
  • 1/2 cup breadcrumbs
  • Salt and pepper

Melt the butter and saute onions until soft.  Mix in the flour well, and then add the milk, stirring constantly.  Once warm, add the 3 cups of cheese, as well as the rosemary, and stir until combine.  Season well with salt and pepper, and cook until it’s thick enough to stick to a spoon.  In a baking dish, mix well with the pasta and bacon, top with parmesan and breadcrumbs, and bake for 20-30 minutes at 200C / 375F until golden on top.

Related Posts Plugin for WordPress, Blogger...