Showing posts with label Onions. Show all posts
Showing posts with label Onions. Show all posts

Thursday, 29 November 2012

Party Food Ideas ...

Garner’s Pickle and Mackerel/Smoked Salmon Bites


Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

2 cold smoked salmon slices

1 fresh mackerel, filleted and skinned

Freshly milled black pepper

Method

Pre-heat grill to a medium high heat.

Cut fish into strips and season – no added salt required.

Weave two strips of salmon and one strip of salmon alternately fish with an onion onto cocktail sticks and place all the sticks on the grill pan lined with lightly oiled tin foil.

·Grill quickly to cook fish and warm up onion and serve immediately.

Makes approximately 10-12 sticks.

These can be assembled in advance much earlier in the day but best served warm straight from the grill.




Garner’s Mini Savoury Stax

Ingredients

1 jar Garner’s Original Pickled Onions

1 medium wholemeal loaf

200g smooth liver pâté of choice – or readymade hummus / mushroom pâté for vegetarians

A generous bunch of parsley

Mayonnaise

Freshly milled black pepper

Method

Use a scone cutter to cut out 4 circles from each slice of bread – or smaller ones if wished.

Place pâté in a bowl and using a knife or fork, mash it to soften and make it more spreadable.

Take two drained Original Pickled Onions and chop finely. Add to pâté and mix together.

Rinse, dry and chop parsley finely, retaining a little for garnish.

Place circles of bread on a chopping board and spread half the circles with pâté mix. Place remaining circles on top.

Use a little mayonnaise – or you can use leftover pâté - to lightly coat the sides of the “wheels,” then roll each one in the chopped parsley.

The herbs will stick to create a smart green overcoat!

Decorate as wished - a spot of pâté/ mayonnaise…and, naturally, slices or wedges of Garner’s Original Pickled Onions.

Makes approximately 16-20 portions.

You can make these earlier in the day and chill.




Sausage, Mash and Garner’s Pickled Onion Pots

Ingredients

1 jar Garner’s Pickled Shallots

4 medium potatoes, peeled

2 cold smoked sausages – you can use ready to eat ones, pre-cooked

25g butter

A little milk if necessary

Method

Boil potatoes in lightly salted water until soft. Drain and mash with butter and milk to achieve a creamy consistency.

Slice sausage obliquely into bite sized pieces and quarter pickled onions.

Place potato in small bowls, scatter with pickled onion pieces and spear in a few slices of sausage. Serve hot.

Serves 6-8 partygoers depending on size of bowls.

Garner’s Happy Chilli Peppers



Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

4 mild green chilli peppers – the rounded ones

3tbsps couscous

1 heaped tsp of fresh chopped herbs – parsley/chives/basil

Freshly milled salt & pepper

Rapeseed oil to drizzle

Red pepper/pimento to garnish

Method

Pre heat oven 220 C/Gas 7.

Halve chillies and remove seeds. Place upwards like canoes on a baking tray and drizzle with rapeseed oil. Roast for 10 minutes to cook yet retain their shape.

Meanwhile place couscous in a small bowl and cover with boiling water straight from the kettle. Season and set aside to hydrate, stirring from time to time. Add herbs – and a pinch of chilli if wished.

Spoon teaspoons of warm couscous into the chillies and dot with wedges of the pickled onions – you can add a smile with a little pimento if wished!

This recipe needs the chubby chillies not the long thin ones!

About this post- This is a free guest post by Garner's


Sunday, 15 January 2012

Lentil Dahl with Spiced Onions....


Serves 4


Ingredients

  • 1 litre water
  • 1 large white British Onion roughly chopped
  • 2.5cm/1 inch piece root ginger, peeled and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds, roughly crushed
  • 200g/7oz chopped tomatoes
  • 300g/10oz red lentils
  • Salt and ground black pepper

Topping

  • 2 tablespoons vegetable oil
  • 2 white onions, thinly sliced
  • 1 clove garlic, finely chopped (optional)
  • 1 teaspoon cumin seeds, roughly crushed
  • 2 teaspoons back onion seeds
  • One quarter to half teaspoon crushed dried chilli
  • Pinch turmeric
  • 150g/5oz Natural yoghurt
  • Small bunch fresh coriander to garnish

Method

  • Pour the water into a medium saucepan, add the chopped onion, ginger, turmeric and cumin seeds then add the tomatoes and bring to the boil.
  • Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper. 
  • Bring back to the boil then simmer for about 30 minutes,stirring from time to time until the lentils are soft.
  • About 10 minutes before you are ready to serve, make the topping by heating the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. 
  • Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.
  • Spoon the lentils into bowls, top with spoonfuls of yogurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or chapattis.


Recipe and photo credit by- British Onions

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