ORANGE AND RED ONION SALAD
Provided by Jamie Oliver
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
SOUR ORANGE, RED ONION, AND PARSLEY MOJO
This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken - charring its skin brings out the full flavors of the mojo.
Provided by Douglas Rodriguez
Yield Makes approximately 2 cups
Number Of Ingredients 5
Steps:
- Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.
RED ONION MOJO
Make and share this Red Onion Mojo recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.).
- Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Nutrition Facts : Calories 139.8, Fat 13.6, SaturatedFat 1.9, Sodium 3.5, Carbohydrate 5.2, Fiber 0.7, Sugar 1.9, Protein 0.5
SOUR ORANGE MOJO
Make and share this Sour Orange Mojo recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 18m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
- In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
- Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.
Nutrition Facts : Calories 1338.1, Fat 144.9, SaturatedFat 20, Sodium 594.2, Carbohydrate 13.6, Fiber 1.1, Sugar 6.4, Protein 2.2
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