Sage And Onion Beef Olives Recipes

SAGE AND ONION BEEF OLIVES

Steps:

• First to prepare the beef olive stuffing: Prepare the Paxo Sage and Onion Mix as per the packet instructions. Carefully work the sage and onion mix into the pork beef mince in a mixing bowl. Work the mixture till the sage and onion mix is evenly spread throughout the mince. Add the minced garlic, Worchester sauce, salt and pepper to taste. Work the mixture thoroughly Preparing the Beef Olives Lay one thinly sliced minute steak on a clean flat surface length-wise from your left to your right. Place a slice of bacon/gammon on top of the meat. Take a good spoonful of meat mince and lay it out in a line to one side but approximately 3 fingers width away from the edge. Ensure the mince does not reach all the way to the top or bottom edge of the meat. Now take the lower end of the minute steak and fold it upwards till you cover the lower end of the mince. Now do the same with the top end. Roll the left end of the minute steak over the mince mixture and continue to roll till you form a neat roll of meat. Cooking You will need an oven dish for this one, possibly rectangular. You will need to seal the dish I normally use aluminium foil to seal the dish. Lay the beef olives you prepared inside the oven dish. Pour in the glass of white wine, sprinkle salt on the top, place the sprig of Rosemary on top. Seal the oven dish as explained earlier and place in an oven at 200 degrees Celsius for approximately 1 hour.

LIVER WITH ONIONS & SAGE

Steps:

• Cut liver into serving pieces.
• Mix onions, oil, pepper and sage in 1-qt casserole.
• Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
• Brush liver with soy sauce.
• Arrange with thickest pieces to outsied in 9- inch pie plate.
• Spoon onions evenly over liver.
• Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
• Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
• Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.

CREAMED ONIONS AND SAGE

Steps:

• Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
• Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
• Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
• Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
• Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE

Steps:

• Rinse chicken; pat dry.
• Arrange on foil.
• Mix cumin, salt, paprika, and turmeric in bowl.
• Sprinkle over both sides of chicken.
• Let stand while preparing onions.
• Heat oil in large skillet over medium-high heat.
• Add all onions.
• Sauté until pale golden, about 30 minutes.
• Mix in honey.
• Sauté until onions are deep brown, about 15 minutes.
• Turn off heat.
• Tilt skillet, pushing onions toward top and allowing oil to pool at bottom.
• Using slotted spoon, spread onions evenly in large roasting pan.
• Reserve skillet with oil.
• Position rack in center of oven and preheat to 350°F Heat oil reserved in skillet over medium-high heat.
• Working in batches, brown chicken, about 5 minutes per side.
• Arrange chicken, skin side up, in single layer atop onions in roasting pan.
• Remove skillet from heat.
• Add 1/2 cup wine to hot skillet.
• Let stand until bubbling stops.
• Add remaining wine.
• Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes.
• Tuck sage, shallots, garlic, and bay leaves among chicken quarters.
• Sprinkle with pepper.
• Spoon wine mixture over.
• Cover pan tightly with foil and bake chicken 30 minutes.
• Uncover; sprinkle olives over chicken.
• Baste with juices.
• Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
• Transfer chicken, vegetables, and olives to platter.
• Serve with pan juices.

SAGE AND ONION SAUCE

Steps:

• Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
• Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
• Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
• Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
• Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
• To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.