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    Sunday, January 22, 2012

    Pretty in Pink – Pickled Onions Fit for a Princess

    I saw these pretty onions on Market Kitchen by a Chef called Valentine
    Had to make them
    1 red onion, peeled and finely sliced
    ½ tsp dried oregano
    5 black peppercorns
    2 tablespoon white balsamic vinegar
    Juice ½ orange
    ½ tsp sea salt
    1 bay leaf
    ½ tsp ground cumin

    Bring a small pan of water to the boil
    Blanch the sliced onions for about 30 seconds
    Place in a glass or ceramic bowl
    Cover with the other ingredients
    Marinate for at least 1 hour
    The onions will turn a vibrant pink. Pretty as.

    These will keep for several days in the fridge

    Another first for me Lamb Schnitzel
    I used Lamb Steaks
    bashed out in thin slices

    First make a marinade
    10 mint leaves finely chopped
    1 tsp sugar
    2 tablespoons white balsamic vinegar
    2 tablespoons olive oil
    Freshly ground black pepper
    1 red chili finely chopped

    Marinate the thin slices for at least 2 hours

    Drain on a rack
    The dip into flour well seasoned with sea salt and freshly ground black pepper
    Into beaten egg
    Then into Panko breadcrumbs
    Let sit for another hour to set the crumbs

    Fry in vegetable oil till golden brown
    I served this with a Cabbage Salad which contains
     Red pepper and of course the Pretty Pink onions
    Plus some grated carrot and finely sliced celery
    Toss well with a slosh of olive oil
    The onions will supply the vinegar part of the dressing
    Dont forget to season with S&P

    On the side a tasty potato salad very much improved by tossing in Tartare Sauce

    ½ cup mayo
    Tablespoon chopped mint
    Tablespoon chopped parsley
    1 spring onion finely chopped
    2 tablespoons chopped gherkins
    1 tablespoon chopped capers
    Juice ½ lemon
    Sea salt and freshly ground black pepper

    Peeled and cut potatoes into 2 cms chunks
    Boil till just tender
    Drain and toss in a little French dressing while still hot
    This flavours the potatoes and stops them sticking together

    When they have cooled toss them with the Sauce Tartare
    Once again, this needs to sit for at least an hour, to take on all of these wonderful flavours.

    A dinner... for a princess

    1 comment:

    Alisha said...

    Yum! That looks so delicious! I'm going to have to give those onions a try too ... so pretty!