Tag Archives: red onion

Sausage and Apple Casserole

Yet more comfort food here!

Apples and good pork sausages are a match made in heaven! I tend to use nice fat pork sausages, I get 10 to a kilo and sweet red eating apples as that’s what tends to be in the fruit bowl.

Serves 4-6.

Ingredients

20mls oil

2 red onions, finely sliced

1 kg pork sausages

4 sweet apples, peeled, cored and cut into wedges

500mls chicken stock

3 teaspoons Dijon mustard

Method

Preheat the oven to 200 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat and cook the sausages for 5 minutes until the skins have some colour.

Remove the sausages, set aside, add the onion to the pan and cook until soft, around 10 minutes.

Set the onions aside with the sausages and add the apple to the pan, fry over a high heat until they have coloured a little.

Return the onion to the pan, stir through the apples, top with the sausages.

Spread the mustard over each sausage.

Pour the stock into the pan, cover and bake for 30 minutes.

Uncover the pan and return to the oven, bake for a further 25-30 minutes until the sausages are golden.

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Chickpeas with Chorizo

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 These are lovely as a side dish or part of a tapas meal.

I like the chickpeas to be really crispy but if you prefer them a little softer that works really well too, just cook the onion and smoked paprika first and then add the chickpeas to warm through followed by the cooked chorizo.

Serves 2-4.

Ingredients

60g piece of chorizo

2 teaspoons olive oil

2 teaspoons sweet smoked paprika

1/2 red onion, finely sliced

1 x 420g tin chickpeas, drained and rinsed

salt and pepper

A little chopped parsley to garnish

Method

Heat a frying over a high heat.

Add the oil and once hot fry the chorizo on both sides. Remove and set aside.

Add the smoked paprika, onion and chickpeas, stir regularly until the chickpeas are crispy, return the chorizo to the pan and heat through, check for seasoning, garnish with  a little parsley and serve.

Stuffed Portobello Mushrooms with Blue Cheese

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These are great way to use up a small piece of cheese and make it the star of a dish. I have used a little Gorgonzola here but feel free to use what ever you have in the fridge.

Serves 4.

Ingredients

4 large portobello mushrooms

100g sundried tomatoes, chopped with scissors

10mls oil from the sundried tomatoes

80g red onion, finely diced

4 large basil leaves, chopped roughly

30g blue cheese

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Remove the stems from the mushrooms.

In a bowl combine the chopped tomatoes, oil from the jar, finely diced red onion and basil.

Spoon into the mushrooms.

Divide the cheese into four and crumble  over each mushroom.

Season well.

Bake for 15mins.

Salmon Ceviche

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I love the freshness of salmon prepared this way.

We have this as one of our tapas plates, something that just needs mixed at the last minute is very handy when you have lots of things happening on the stove!

You can prepare the onion ahead of time and have the salmon chopped along with the herbs, ready to be combined at the last minute.

Obviously, your salmon needs to be as fresh as possible, I buy the sashimi grade salmon from the fishmonger, he very kindly prepares a fresh fish whenever he knows it is for sashimi, sushi or ceviche, I’m very lucky!

Serves 2 as a starter.

Ingredients

1/2 small red onion, very finely sliced

250mls warm water

150g salmon fillet, skin and brown meat removed

juice of 1 lime

2 tablespoons chopped fresh coriander

salt and pepper

Method

Pour the warm water into a bowl and add the onion, allow to soak for ten minutes.

Drain the onion and squeeze dry on some kitchen towel.

Cut the salmon into small pieces, around 5mm.

When ready to serve, stir the salmon, lime juice, coriander, salt and pepper together.

Line the serving dish with the onion and top with the salmon.

 

Pink Coleslaw

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In a house full of boys it is sometimes nice to have a little bit of pink at the table.

Great with barbecued food and anytime a salad is needed, this is also a handy recipe for using up egg yolks!

If you don’t have a mandolin just grate the carrots and beets on the largest grating setting.

If you would rather use jarred mayo, just add the whole grain mustard to it before stirring through the veg.

To make it vegetarian use an egg free mayo alternative.

Serves 8-10.

Ingredients

1/2 large cabbage, outer leaves removed

2 carrots, peeled and topped and tailed

2 beetroots, peeled and topped and tailed

1 red onion, peeled and topped and tailed

2 egg yolks

10 mls white wine vinegar

1 teaspoon Dijon mustard

225mls  sunflower oil

3 tablespoons whole grain mustard

Method

Take the stem out of the cabbage and slice very finely, place in a large bowl.

Using a mandolin, finely cut the carrots and beetroots into matchsticks, add to the cabbage.

Finely slice the onion, add to the bowl.

In a small bowl. Whisk the egg yolks, vinegar, Dijon mustard and a little salt.

Slowly add the oil, whisking all of the time.

Once you have a thick mayonnaise, add the whole grain mustard and combine.

Mix the mayonnaise through the vegetables and serve.