Recipes - Chefs

recipes - cooking with onions and top chefs!

Sweet onion & sundried tomato tartlet with balsamic glaze
Ingredients: 400g sweet onions, peeled & thinly sliced 40ml grenadine 4 cloves garlic, peeled & crushed 5ml thyme, chopped 200g sundried tomatoes, drained & coarsely chopped 50ml extra virgin olive oil 800g puff pastry, cut into 5cm discs 1 egg, beaten 60ml balsamic glaze/crema
Method: Preheat the oven to 200°C Set the pastry discs on Teflon baking sheet and brush with the beaten egg. Chill in the refrigerator until required. Heat the oil in a large Teflon pan over high heat. Add the sliced onions, garlic & thyme and fry until softened and lightly coloured. Now add the grenadine to colour the onions. Bring to the boil and then remove from the heat. Drain well and season with salt & pepper. Leave to cool and then divide amongst the pastry discs. Top with equal amounts of sundried tomatoes Bake for 20 minutes or until well browned & crisp. Transfer to serving plates and drizzle with balsamic glaze. Serve immediately
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Sweet onion broth with aioli & fried croute
Ingredients: 800 ml chicken stock 400g sweet onions, peeled & finely sliced 20g garlic, peeled & crushed 2 red chillies, deseeded & sliced 100ml olive oil 4 slices white bread, crusts removed salt & pepper 160ml aioli / garlic mayonnaise
Method: Heat the oil in a large sauté pan and fry the bread slices until golden brown. Drain on kitchen paper. Add the onion, garlic & chilli and fry until softened. Add the chicken stock and bring to the boil. Simmer for 15 minutes. Transfer to warmed soup bowls and top with a spoon of aioli. Just before serving add the fried bread croutons.
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Chilled apple and onion soup with herb foam
Ingredients: Soup 500g Granny Smith apples, peeled and chopped 200g sweet onion chopped 30 ml olive Oil 1000ml vegetables Stock
Method: Heat oil and sauté onion till soft but still translucent Add apples and sweat till soft Pour in the stock and bring to the boil Reduce heat and simmer for 20 minutes Blend until smooth and adjust seasoning Chill till very cold and top with herb foam Ingredients: Herb Foam 400ml vegetable stock 100g chives, blanched 4 gelatine leaves, bloomed in iced water Method: Heat the vegetables stock and add the gelatine leaves Add the chives and stir until the gelatine is dissolved Place in a blender and pass through a fine sieve Place in an ISI canister and add on CO2 canisters Keep in the fridge for 2 hours and then add another canister of CO2
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Roasted onion bruschetta with avocado and chilli
Ingredients: Bruschetta 500g flour 300g lukewarm water 10g yeast 10g salt 10g sugar 30ml oil 200g sweet onions, sliced and sautéed
Method: Place all the dry ingredients into a large bowl Add the onions and mix well Pour in the water and mix into a soft pliable dough Leave to rise till double in size and then punch down Form into a long cylinder and place onto a greased baking tray Bake off @ 190°C till crisp Leave to cool and then slice into half cm slices Brush with Olive oil and toast on both sides until golden Top with Avocado and chilli relish Ingredients: Avocado and Chilli Relish 2 ripe avocado, cut into small blocks 60ml lime juice 1 chilli chopped 60g basil, chopped finely 10ml olive oil Salt to season Method: Place a spoonful of avocado relish on the warm bruschetta Garnish with basil Serve
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Corned brisket stuffed whole roasted with sweet onion with veal reduction
Ingredients: 6 large sweet onions, blanched 300g cooked beef brisket, shredded 2 carrots, dice finely 5ml nutmeg 20g thyme 100g fresh bread crumbs 30g parmesan 200ml veal reduction
Method: Remove all the inner core onion leaves from the blanched onions Sauté the carrots till soft then add the beef and thyme Season with nutmeg Stuff the onions with the beef mixture Mix the parmesan and breadcrumbs and then top each onion with the crumbs Place in a an oven, at 180°c, for 10 minutes till warmed through Arrange on a plate with a tablespoon of the warmed jus
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Sesame chive cones with sweet onion mascarpone crème
Ingredients: Sesame Chive Cones 100g soft butter 50g sugar 100g flour 100g egg white 50g toasted sesame seeds 30g chives
Method: Mix all the ingredients together to form a smooth paste Chill for 1 hour Cut out a circular template from a flat plastic sheet Using an off set spatula, smear a teaspoon of batter thinly onto a greased tray Bake @ 180°C for 5 minutes Quickly form the cooked disk batter into a cone using your fingers and leave to cool Ingredients: Sweet Onion Mascarpone Crème 150g mascarpone 100g sweet onion, chopped finely 50g sugar 50g vinegar 50g water 20g olive oil Method: Heat oil Sauté the onions till soft Pour in the remaining ingredients and simmer Simmer till all the liquid has evaporated and the onions are soft and glazed Cool Fold into mascarpone Pipe the mascarpone into the cones just before serving
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Warm goats cheese with spiced lemon & sweet onion relish
Ingredients: Warm Goats Cheese 200g soft goat's cheese 10ml olive oil Lemon and Onion Relish 100g preserved lemon peel 100g sugar syrup 200g sweet onions cut into wedges
Method: Heat the preserved lemon peel in the sugar syrup Add the onions and leave over a very low heat for 2 hours Brush the goat's cheese with olive oil Place under a grill until the cheese is brûleéd Serve with a dollop of the lemon and onion relish
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Smoked kingklip with fennel and pickled sweet onions
Ingredients: Smoked Kingklip 1000g kingklip 1000g sea salt 500g castor sugar 150g fresh coriander 1000g smoking chips Fennel Salad 300g fennel bulb, sliced finely 50ml olive oil 30ml lemon juice salt and pepper Pickled Sweet Onion 300g sweet onions 300ml white wine vinegar 100g castor sugar 30g salt 30g mustard seeds
Method: Heat all the ingredients to boiling point Remove and cool
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Sweet onion focaccia with buffalo Mozzarella
Ingredients: 600g bread Flour 10g instant yeast 400g cooked potatoes, mashed 15g salt 30ml olive oil 650ml water 400g sweet onions, peeled & sliced
Method: Sift the flour and the salt and place it in a mixing bowl. Add the yeast and potato. Add the olive oil and enough of the water to make a soft dough. Knead for about 10 minutes until the dough is smooth and elastic. Place in a 30 cm tin greased with olive oil. Press down leaving indents with your fingers, sprinkle with olive oil and scatter the onions onto the dough. Top with the sliced cheese. Leave to prove until double in size, about 30 minutes. Bake at 240°C until golden and cooked through, about 20 minutes.
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2009-12-22 15:19:16

Wildeklawer launches the new sweet surprise watermelon!

Wildeklawer, one of South Africa’s leading fresh produce producers welcomes you to the world of freshness, quality, care and goodness.