CHARRED SPRING ONIONS & ROMESCO
Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time
Provided by Rosie Birkett
Categories Lunch, Starter, Vegetable
Time 20m
Number Of Ingredients 11
Steps:
- Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
- For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium
CHARRED SPRING ONIONS
This incredibly easy and healthy side dish makes a delicious addition to a barbecue feast, with plenty of smoky flavour
Provided by James Martin
Categories Side dish
Time 17m
Number Of Ingredients 1
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Wash the spring onions and pat dry. Trim off the ends, then place the onions directly on the barbecue or in a hot griddle pan.
- When the spring onions have softened and blackened, take off the heat and move to a hot spot on the barbecue top to keep warm before serving.
Nutrition Facts : Calories 9 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
CHARRED SPRING ONION AND SESAME-CHILE BUTTER
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Provided by Andrew Knowlton
Categories Bon Appétit Condiment/Spread Condiment Butter Green Onion/Scallion Summer Chile Pepper
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
- Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
- Do Ahead
- Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
LETTUCE SALAD WITH CHARRED SPRING ONIONS
Provided by Frank Bruni
Categories quick, salads and dressings
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
- Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil. Season with salt and pepper to taste.
- Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
- To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 53 grams, Carbohydrate 15 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 532 milligrams, Sugar 6 grams
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- Start by making the pickled cucumbers. In a small saucepan combine the water, vinegar, sugar and salt and heat over medium heat for 2-3 minutes, until the sugar has dissolved.
- Add the sliced cucumbers and spring onions to a tupperware and pour the liquid over them. Use a spoon to submerge the cucumbers in the liquid. Let the cucumbers sit while you prepare the noodles.
- Wash the spring onions and peel away any dirty outer layers. Heat 1 tbsp of neutral oil in a large wok or pan over high heat. Once the wok is very hot, add the whole spring onions and stir to coat them in the oil. Let the spring onions cook untouched for 3-4 minutes, until starting to brown on the heat facing side.
- Use a pair of tongs to turn them around, and continue to cook them for 2-3 minutes on each side - until they have charred spots all around and have softened. We’re not looking to char the whole exterior, just parts of it, so if there are smaller spring onions that are charring all over, remove them from the heat while the larger ones cook.
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