CHARRED SPRING ONIONS & ROMESCO
Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time
Provided by Rosie Birkett
Categories Lunch, Starter, Vegetable
Time 20m
Number Of Ingredients 11
Steps:
- Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
- For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
GRILLED LEEKS WITH ROMESCO SAUCE
In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
- Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
- Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
- Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SPRING ONIONS WITH ROMESCO SAUCE
Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or vegetables other than spring onions. It can also be served on bread. This recipe takes 30 minutes using a microwave, 1 hour otherwise. I would probably decrease the oil in this recipe considerably, and add more warm water to make it less thick.
Provided by Kumquat the Cats fr
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
- Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
- Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
- To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.
Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4
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