Five ways to use: Pickled Onions

Crispy Pickled Onion & Cheddar Cheese Mash 2 sliced pickled onions 100g mature cheddar 6 Maris Piper potatoes 30g butter…

1 Sep 2015 0

Crispy Pickled Onion & Cheddar Cheese Mash

  • 2 sliced pickled onions
  • 100g mature cheddar
  • 6 Maris Piper potatoes
  • 30g butter
  • 30ml double cream

Boil the potatoes, mash them and finish with warm butter and cream. Add the cheese and fry the pickled onions until crispy and combine into the mash.  Season to taste.

Burnt Pickled Onion Powder

8 pickled onions (cut into quarters)

Char the onions on the stove or hot griddle pan until black. Place in a low oven (100°C) and dry out for 10-12 hours. Blend until smooth. Ideal for adding flavour to chips, meat or even popcorn.

Spiced Pickled Onion Fritters with Sumac Yogurt

  • 6 sliced pickled onions
  • 100g gram flour
  • 30g water
  • 10g curry powder
  • 5g cumin
  • 3g salt
  • 2tsp sumac
  • 200ml natural yogurt
  • 12tsp sugar

Mix the gram flour, curry powder, cumin, salt and water together until they form a paste.  Add the sliced onions and shape into round cakes. Deep fry at 180°C for 2-3 minutes until golden and crispy. Mix all remaining ingredients together to form the sumac yogurt.

Bacon & Pickled Onion Soda Bread Rolls

  • 5 pickled onions, sliced and fried
  • 225g white bread flour
  • 225g wholemeal bread flour
  • 290g butter milk
  • 2tsp bicarbonate of soda
  • 2tsp salt
  • 2tbsp sugar
  • 55g diced cold butter
  • 200g fried bacon lardons

Combine the flour, bicarbonate soda, salt, sugar and butter in an electric mixer until they resemble a crumble consistency.  Add the bacon and onions and the buttermilk until all the mix comes together.

Weigh out the mix into 50g balls and push a knife into the top to form a cross marking nearly all the way through the dough. Lay on a baking sheet, sprinkle with flour and bake at 190°C for 12-15 minutes.

Pickled Onion Consommé

  • 10 pickled onions
  • 2 litres chicken stock
  • 250ml Madeira
  • 50ml picked onion liquor

Cut the pickled onions into quarters and roast in an oven at 200°C for 20-30 minutes until golden brown. Remove from the oven and deglaze with the Madeira. Add the chicken stock and turn down the oven to 120°C. Cook for 3 hours. Remove from the oven and add the pickled onion liquor and pass through a fine strainer and two layers of cheesecloth until clear. Serve as a starter or a sauce to accompany meat.

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