Category: red onion

Categories
apples cider food pork potatoes red onion

pork chops with bubble & squeak and creamy apple gravy

pork chops with bubble & squeak and creamy apple gravy

If there’s ever leftovers from a Sunday roast, just try and stop me making bubble and squeak. This is proper Autumn grub, with apples, cider, pork… just the kind of thing I could eat all season long. The pork here comes from Farmer’s Choice, a lovely butcher’s providing excellent meat delivered to your door.

Pork chops with bubble & squeak and creamy apple gravy (serves 2):

250g leftover mash

250g leftover cooked veg (maybe carrots, sprouts, spinach, parsnip – anything really)

1 red onion, sliced

2 pork chops

1 teaspoon dried marjoram

250ml cider

250ml creme fraiche

2 firm apples, peeled and sliced

  1. Get two frying pans on a medium heat. Season the pork chops and scatter over the marjoram.
  2. Mix the potato and veg together in a bowl and season well. Form into little patties and add a little oil to each pan.
  3. Put the pork chops in one pan and cook for 5 or so minutes until coloured on one side, then flip over. Add the onions and apples to the pan.
  4. Meanwhile fry the bubble ‘n’ squeak patties on both sides until golden brown. Drain on kitchen paper before serving.
  5. When the pork chops are done, transfer to a board to rest and cover with foil. Turn up the heat and deglaze the pan with cider.
  6. When the cider has bubbled away to almost nothing, add the creme fraiche and reduce the heat right down. Stir well to combine with everything in the pan, check for seasoning and serve over the chops with the bubble on the side.
Categories
beef oyster sauce red onion

beef in oyster sauce

When Ken Hom is on Saturday Kitchen, he usually pulls a blinder out of the bag, such as crispy chicken noodles. And this recipe was no exception. Tender beef, sticky savoury sauce and to quote the Homster “disgustingly healthy”. I’m not sure how healthy it is, but it tastes pretty darn good to me.

Based on Ken Hom’s original recipe and messed around with according to what I had knocking about

Beef in oyster sauce (serves 4):

For the beef

450g fillet of beef, cut into thin strips

1 teaspoon dark soy sauce

2 teaspoons sesame oil

1 tablespoon dry sherry

2 teaspoons cornflour

3 tablespoons rapeseed oil

3 tablespoons oyster sauce

4 spring onions, chopped

For the salad

2 teaspoons Dijon mustard

1 teaspoon Madras curry powder

1 tablespoon dark soy sauce

4 tablespoons extra virgin olive oil

1 broccoli, cut into small florets

100g green beans, trimmed

½ cauliflower, cut into small florets

Small tin of water chestnuts, drained

½ red onion, finely diced

  1. Mix the soy, sesame oil, sherry and cornflour together and add the beef. Combine well and leave to marinate while you chop up everything else.
  2. Get your wok on screaming hot, then add a few splashes of oil. While the oil heats up stick a sieve or colander over a bowl. When the oil is smoking add the beef. Keep it in the wok until it’s browned lightly on all sides, then chuck the lot into the sieve, letting the excess oil drain off. Wipe the pan out with kitchen paper.
  3. Put the vegetables into a pan of simmering water. These will take 4 -5 minutes to get tender. While this is happening, mix the mustard, curry powder, soy sauce and oil in a bowl, mix well and add the onion and chestnuts.
  4. Back to the wok: get the oyster sauce to simmering point and add the spring onion and drained beef. Toss well to coat.
  5. While the beef finishes, drain the veg and add to the salad dressing. Mix thoroughly with the dressing and serve up with the beef.
Categories
basil bread capers cucumber red onion red wine vinegar tomato

panzanella

I’ve eyed up a panzanella for ages, spotting a particularly nice one in Tony & Giorgio. Yet I’ve not got round to it, until Simon Hopkinson chided me from the couch to give it a go. I have no idea why I’ve left it so long, it’s exactly the sort of food I love and the food I love the Italians for. It’s a Tuscan bread salad with onions, tomato and cucumber, mixed together with vinegar and oil left to marinate.

I’ve added my own tweak by roasting the bread first; I think you get more interesting flavours and the bread doesn’t completely break down. Sharp and fresh, yet rounded and satisfying at the same time. I can’t recommend it enough. Not bad for a peasant dish.

Simon Hopkinson’s original recipe can be found here.

Panzanella (serves 4):

5 slices stale sourdough bread

6 ripe tomatoes, peeled

1 red onion, finely sliced

1 cucumber, cut into chunks

1 tablespoon capers

Extra virgin olive oil

Red wine vinegar

Handful chopped basil

  1. Preheat the oven to 180°C.
  2. Cut the bread into large croutons, drizzle with a little oil, toss over some seas salt and pepper and roast on a baking tray for 10 minutes until just starting to colour.
  3. Add the toasted bread to a large bowl with the remaining ingredients. Stir well and add more oil, vinegar, salt and pepper until you’re happy with it. You can eat straight away but it loves to sit around and let the flavours mingle, so eat it the next day if you like.
Categories
coriander cumin garlic red onion tomato

red onion & tomato salsa

Mrs. Roast Potato was upset – I’d forgotten to go to the shops for her favourite Old El Paso salsa on chicken taco night. So it’s time to rummage the cupboards and come up with a decent enough substitute.

And it came out nice. Fresh-tasting, fruity and spicy, the way tomato salsa should be. The red onion was really harsh at first but after letting it sit for an hour it had mellowed to a really nice spiky flavour. Another ingredient that really made it was Tiptree tomato ketchup, not as sweet as the omnipresent Heinz but richer and fruitier, closer to tomato puree. It gives lovely rich depth to the salsa, and does a lot of the leg work.

Goes great with a taco, and I’ve enough left for a rump steak and salad tomorrow.

Red onion & tomato salsa  (makes about a pint):

1 red onion, quartered

1 clove garlic, peeled

Small bunch of coriander, leaves and stalks

3 bog-standard but ripe tomatoes

¼ teaspoon chilli powder

Sprinkle of Maldon salt

Big splash of red wine vinegar

2 tablespoons Tiptree tomato ketchup

  1. Whack everything in a food processor in the order above. Add a splash of water to loosen it and check for seasoning. You can eat it straight away but if you have time leave it to sit for a couple of hours the flavours develop further.
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