Tag Archives : onion


Broccoli Rice and Being a Veg Ninja

roast peri peri chicken with broccoli rice recipe

Allow me to share with you one of those favourite family dishes. You know you have them in repertoire. There are the something really fast that you can get dinner going in 15 minutes and there are the really easy recipes that makes you look like a good parent for feeding your kids well. Because we, the adults, are fairly fussy, we also make sure that the stuff we make we want to eat too.

So I went over to my sister-in-law’s for lunch one day and she served up roast chicken. The chicken was really flavourful and tender and amazing and I ask her how she did it. She said she just bought the pre-marinated chicken from the supermarket. I never actually considered this! I had peri-peri chicken before but being a sucker that I am, I made it from scratch using this recipe. And it was great. But it was time consuming. So one day I thought I might try the pre-marinated peri-peri chicken from Aldi and I never looked back. They are butterflied and cook much faster than a normal roast. We get one of these chickens once every couple of months.

roast peri peri chicken with broccoli rice recipe

The next part, of course, is what to eat with it. I looked up a few Portugese recipes (working with what I had in the fridge/pantry) I found this recipe for broccoli rice (arroz con brocoli) which is basically rice cooked with broccoli, garlic and olive oil so I decide to ‘veg ninja’ it into a side dish with lots of vegetables. The concept of ‘veg ninja’ has been brought to my attention by a fellow parent on Instagram and it’s basically when you try to shove in as much vegetables into a traditional dish that does not have vegetables in it (think putting peas into spaghetti alla carbonara, cabbage into tom kha gai and having more veggies in fried rice than the actual rice) in order to make your kids eat vegetables. Well, this is one of those recipes and I love it.

Do you have a veg ninja trick? Please share!

Broccoli Rice
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups cooked long grain rice
  2. 3 cloves garlic, chopped
  3. 1 tbsp extra virgin olive oil
  4. 1 head broccoli, cut into small florets
  5. 1/2 red capsicum, diced
  6. 1 small zucchini, diced
  7. 1 onion, diced
  8. 1 tomato, diced
  9. 4 tbsp juice & fat from the roast chicken (or substitute with some concentrated chicken stock - adjust amount accordingly when using chicken stock)
Instructions
  1. Steam or microwave the broccoli florents with a bit of water until slightly soft but not yet fully cooked - around 2 minutes on High.
  2. Heat oil in a non-stick frying pan on high. Fry garlic for a minute until softened but not coloured. Turn the heat down to medium.
  3. Add broccoli florets, red capsicum, onion and zucchini. Fry for a few minutes until they begin to soften. Add splashes of water if required to keep the vegetables from cooking unevenly.
  4. Add rice and fry until everything comes together and the vegetables are cooked.
  5. Add tomato and chicken juices/stock and fry until the tomato begins to soften and fall apart. Ensure there is enough liquid so this doesn't turn into a fried rice.
  6. Turn off the heat, cover the pan with a lid or foil and let the rice sit for about ten minutes.
Serve with
  1. - Peri peri roast chicken or any other roasts
  2. - Any meat really
  3. - Try covering it with cheese and bake (I haven't tried it but I am thinking it might be a good idea!)
Adapted from Traditional Portuguese arroz con brócoli recipes
Adapted from Traditional Portuguese arroz con brócoli recipes
Spatula, Spoon and Saturday http://www.spatulaspoonandsaturday.com/

Australian Onion Soup

 Australian Onion Soup

You have heard of French Onion Soup and you may have heard of Jamie Oliver’s English Onion Soup (if you’re a fan or a cookbook-buying fanatic) but I would like to introduce you to the Australian Onion Soup.

So how did this come about? Josh’s wind band was organising a sausage sizzle fund raising one day and he brought home the leftovers – supermarket sausages and onions. What am I to do with them?

Ah ha! Sausage-onion-soup of course. If the French can top off their onion soup with cheesy toast, we can top it off with barbecued snags, can’t we?

browned onion

Recipe serves 3-4 people.

Ingredients – Soup

  • 5-6 medium-sized onions, thinly sliced (about 1.5kg)
  • A chunk of butter, about 40g
  • 1 tbsp olive oil
  • 4 fresh sage leaves
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
  • 3 cups meat stock of your choice (I use Continental beef Stock Pot this time)
  • 2 tbsp port (you can also use wine or brandy or both)
  • salt, pepper, sugar to taste

Ingredient – Grilled Sausages

  • 3 to 8 generic supermarket beef sausages (depends how many sausages you would like to serve per person, sometimes I do one, sometimes two)

Steps

slowly brown the onions

Heat oil and butter in a non-stick frying pan. Fry sliced onions on low heat and keep stirring. You have to be fairly patient unfortunately.

add herbs to the onions

Wait until it goes all soft and browned and begins to fall apart – around 20-30 minutes, add sage, thyme and bay leaf. This does also depend if you like a bit of texture in your onion soup. I do like mine to not completely fall apart so I don’t wait until it goes all mushy like many recipes do. See what you like.

Pyrex sucks!

Add stock and port (or wine or brandy) – at this point I added the stock paste into my onion mixture and followed by attempting to pour hot water into my brand new Pyrex measuring cup whose bottom immediately fell out on upon contact with hot water. And naturally I had to start over. Boy was I pissed off! Luckily I didn’t have the cup over my feet or near my child and I just lost of a pot of cooked onions rather than getting scalded by hot water and cut by broken glass.

Target (retailer) didn’t bother to respond to my email enquiry and the guy who answered the phone at Pyrex basically pissed me off too much so I decided to let it go and never buy another Pyrex product again. Replaced it by a cheap no-brand tempered glass measuring cup and it has worked a treat since. Bye Pyrex. Nice knowing you. Not.

Anyway! Back to the recipe. Gently simmer the soup for another twenty minutes or so and season to taste with salt, pepper and sugar. A pinch at a time, especially sugar.

grilled beef sausages

Meanwhile, place the sausages under the grill on low heat and grill for about 10 minutes or until juicy and browned all over. Don’t forget to keep turning every few minutes. Serve the grilled snags with your onion soup.

Yum yum.

 


Sri Lankan Cauliflower, Cashew and Pea Curry 2

sri lankan cauliflower, cashew nut and pea curry

Sri Lankan rice & curry has to be one of my all time favourite dishes. If you haven’t had it, get yourself to your nearest Sri Lankan grocer or curry shop immediately. It’s exactly what it sounds like – a plate of rice and different types of curries. Normally you’d have a spicy meat curry that balanced out with a few different types of milder vegetable curries and dahl. It is served with pickle, sambal (the Sri Lankan side dish made from grated coconut tossed with dried fish and spices, don’t get confused with the Malaysian sambal which is a chilli sauce) and a poppadum.

Cauliflower, cashew and pea curry

This is a great recipe for a mild ‘white’ curry. It’s great for using up cauliflowers or other vegetables that you have lying around. I adapted it from one of my favourite cookbooks of all time, Sri Lankan Flavours by Channa Dassanayaka. It’s a gorgeous book with lovely photgraphy and the recipes are very easy to tackle. Don’t let the number of spices put you off. They are cheap and easily available. Head to your closest Asian or South Asian grocer to stock up on your spices.

simmering curry (cauliflower, cashew nuts and pea curry)

Sri Lankan is one of my favourite cuisines to cook at home. It has great focus on vegetables and, with a well stocked spice cupboard, is very flexible and can be made with whatever is around. Channa says you can add other vegetables such as carrots and potatoes or whatever is available in the fridge.

Cauliflower Curry For Two

  • 1/2 medium head cauliflower, cut into florets
  • 1/2 cup cashew nuts (roasted, salted, raw – they all work)
  • 1 cup boiling water
  • 1/8 tsp ground turmeric
  • 1/8 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 cup frozen peas
  • 1/4 cup coconut milk
  • 1 red onion, chopped
  • 5 curry leaves (or 1 bay leaf – pictured)
  • 1/4 mustard seeds
  • 1/2 tsp dried chilli flakes
  • 1/2 tbsp lemon juice
  • 1 clove garlic, chopped

Boil the cashew nuts while you’re preparing the other ingredients to soften. This should take about 20 minutes. If you like a bit of crunch in the cashew nuts as I do, 10 minutes should be enough.

Add the cauliflower florets to the cashew nuts. Add turmeric, cumin, coriander and bring to boil. Simmer for a few minutes until the cauliflower is soft. Add frozen peas and coconut milk and bring back to the boil.

In another pan, fry the onion, curry leaves (or bay leaf), mustard seeds, garlic and chilli until the onion is soft and coloured. Toss the onion mixture into the cauliflower curry. Season with lemon juice and salt to taste.

Channa said this is great with roti or bread. I served it on rice with Sri Lankan chicken curry.


Radicchio, Caramelised Onion and Sausage Pizza – A Tightarse Tuesday Special 3

Radicchio, caramelised onion and sausage pizza

Before we continue, have you seen my post about having had enough of hearing about famine in Africa and wanting to do something about it?

I have to admit I am such a sucker for sales. So when my local supermarket had lovely looking brown onions for $1.29/kg. I went crazy and bought 3 kg. I made A LOT of caramelised onions that day. They are so good in sandwiches and if you’re desperate enough, add some stock and voila: onion soup!

I know. It’s a bit embarassing. Now it’s a time to remind you that I am, after all, a suburban housewife.

Not only that, I also found a really sorry looking radicchio that I bought at the farmers’ market two markets ago (that’s two months, people) that I forgot about and was going to throw out anyway. Except as I peeled away the outer leaves I realised that the inner leaves were as good as fresh. You have to love cabbages. With all those layers, they tend to surprise you.

But wait, there is more! I happened to have a reduced Turkish pide that I picked up earlier for $1 that I planned to make toasted ham and cheese sandwich with. So at this point we have radicchio, pide and caramelised onion – together with a few of cheeses we usually have lying around the fridge anyway, I knew a fantastic but really easy pizza is on the way.

Never one to be satisfied with just fantastic, however, I went digging around in the freezer. And sure enough I discovered some gorgeous duck a l’Orange sausages that we bought from the farmers’ market that I had almost forgotten about.

And that, ladies and gentlemen, is how tightarse Tuesday is being rocked by this suburban housewife. Impromptu pizza. Yes.

Caramelised Onion

  1. 4 onion, thinly sliced lengthwise
  2. 30 g. butter
  3. a few twists of salt and pepper
  4. 1 tbsp balsamic vinegar
  5. 1 tsp brown sugar

Melt butter in a non-stick frying pan on medium heat. Add the onions and fry for 5 minutes until soften but don’t let the onion colour too much. Turn the heat down to low and keep stirring the onion for another five minutes. Add sugar, salt, pepper and vinegar. Cook on low heat for another five minutes.

I personally like the onions to retain a little of a chew to them but if you prefer jammy gooey onions, by all means, continue to cook for another ten or twenty minutes, adding a little of water if you need to.

Radicchio, Caramelised Onion and  Sausage Pizza

  1. 1 large Turkish pide, split
  2. 1 large good quality sausage
  3. 4 tbsp caramelised onion
  4. 1/2 head of radicchio, leaves picked and washed
  5. A few fresh sage leaves (mine were a bit pathetic. Thanks, Winter)
  6. mozarella cheese
  7. gruyere cheese

Squeeze sausage meat from casing into little balls. Fry them in a saucepan until browned on the outside. Set aside.

Line up slices of mozarella cheese on the pide. Top with caramelised onion, radicchio, sausage balls and sage. Grate gruyere on top.

Bake in very hot oven (240’c) for 10 minutes or until the cheese melts.

Spatula, Spoon and Saturday – rocking your suburban housewife role since 2010.

This time last year I made: Wagyu, Baby!

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