COCKTAIL ONION DRINKS RECIPES

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SWEET & STICKY ONION GRAVY RECIPE | JAMIE MAGAZINE RECIPES



Sweet & sticky onion gravy recipe | Jamie magazine recipes image

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 7

4 onions
2 sprigs of fresh sage
1 small knob of unsalted butter
olive oil
250 ml white wine
300 ml organic chicken or vegetable stock

Steps:

    1. Peel and very finely slice the onions. Pick and finely slice the sage.
    2. Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
    3. Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
    4. Delicious served poured over bangers and mash.

Nutrition Facts : Calories 201 calories, FatContent 10.2 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 14.3 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EASY ONION BHAJIS RECIPE - OLIVEMAGAZINE



Easy Onion Bhajis Recipe - olivemagazine image

Who doesn’t love an onion bhaji when they go out for a curry? Make your own healthier version, with this recipe from The Curry Guy, Dan Toombs

Provided by OLIVEMAGAZINE.COM

Categories     Entertain

Total Time 1 hours 10 minutes

Number Of Ingredients 12

onions 3 large (about 600g)
fine sea salt 1 tsp
cumin seeds 1 tsp
ginger 2½cm piece, cut into matchsticks
ground turmeric ¼ tsp
ground coriander ¾ tsp
coriander small bunch, finely chopped to make 3 tbsp
green bird’s-eye chillies 2, finely chopped
kashmiri chilli powder ¼ tsp, (see cook's notes below)
gram flour 100g
rapeseed oil 1½ tbsp
chutney or raita, to serve

Steps:

  • Peel and finely slice the onions. Cut each slice into 3cm pieces. Put the onions in a bowl and sprinkle with the salt, mixing very well with clean hands. Allow to sit for at least 30 minutes or up to 3 hours. When ready to form the bhajis, squeeze the onions to release the water into the bowl. In the same bowl, add the remaining ingredients up to and including the chilli powder, and give everything a good stir.
  • Now sift the gram flour over the onion mixture and mix well. There should be enough water released from the salted onions to form a batter that sticks the onions together. If too dry, add a drop of water. Mix in the rapeseed oil with your hands so that the onions are evenly coated.
  • Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with a sheet of baking paper (do not use foil as the bhajis will stick to it). Using a spoon or clean hands, make 20 equal-sized onion balls and place them on the baking paper. Bake for 40 minutes or until nicely browned. Serve with a good chutney and/or raita.

Nutrition Facts : Calories 39 calories, FatContent 1 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fibre, ProteinContent 1 grams protein, SodiumContent 0 milligram of sodium

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    1. Peel and very finely slice the onions. Pick and finely slice the sage.
    2. Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
    3. Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
    4. Delicious served poured over bangers and mash.
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  • Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with a sheet of baking paper (do not use foil as the bhajis will stick to it). Using a spoon or clean hands, make 20 equal-sized onion balls and place them on the baking paper. Bake for 40 minutes or until nicely browned. Serve with a good chutney and/or raita.
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