Tag Archives: british onions

New Recipes For National Curry Week

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To celebrate National Curry Week this October (8th – 14th), British Onions have partnered with Indian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.

 

Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best.  Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!

 

Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco to London, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm.  His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com

 

Lamb Curry
Serves 4
Ingredients
Prep: 20 min
Cooking 50 min
3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala
Method
1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon,
cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the
spices.
Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil,
then reduce the heat, cover the pan loosely and simmer for 40 minutes.
3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5
minutes.

Onion Bhajis with Roasted Tomato Chutney
Serves 7
Bhaji Ingredients
3 large British onions cut into medium half rings
1 cup chickpea flour, also know as gram flour
1 tblsp coriander powder
½ tsp caraway seeds (ajwain)
1 tsp turmeric powder
1-4 Green chillies, depending on how spicy you want it
1 tblsp coriander leaves, chopped
1 tblsp cumin seeds
1 inch of ginger, chopped finely
Salt to taste
1 tsp red chilli powder
Method
1) In a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds,
turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli
powder
2) Add sufficient water to form a moldable paste, and mix well.
3) Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry
until golden brown.
Chutney Ingredients
2 medium tomatoes, roasted evenly until slightly black
3/4 tsp of salt or to taste
1 green chili
1/4 of a red British onion, diced
3 strands of coriander, finely chopped
1/4 lime squeezed
Method
1) Wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high
setting, so that all the outside edges are slightly black.
2) Pulse all the other ingredients except the coriander and onion together in a blender.
3) Add the coriander and red onion and mix well. Serve alongside onion bhajis.
Onion & Potato Curry
Serves 5
Ingredients
4 medium potatoes, diced into small to medium cubes
2 medium British onions diced into medium cubes
3 tblsps sunflower oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chili powder
1 tsp salt, add more to taste
1 tblsp heaped coriander powder
Method
1) Heat the oil in a wok or deep pan, then add the mustard seeds, cooking until warm
2) Add the potatoes and onions, then cover with a lid and cook for 2 minutes.
3) Add the turmeric, red chili powder, salt, and coriander powder then cook for 5 – 10 minutes
on a low to medium heat with the lid on.
4) Remove the lid and stir, then put the lid back on and repeat the process for up to 30 minutes
or till potatoes are cooked through.

British Onion and Potato Tortillas {Recipes}

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British Onion and Potato Tortillas

Serves 2

This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or
cheese.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
5 eggs
2 tbsp parsley
Sea salt and ground black pepper

1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or
until the onions are soft and lightly brown.
2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the
pan occasionally to make sure nothing sticks to the bottom.
3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season.
Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg
mixture runs into all the gaps.
4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
5. Place the tortilla under a preheated grill and cook for a few minutes further or until the
eggs are completely set and the top is lightly brown.
6. Serve with a salad or as part of a packed lunch or picnic.

Onion and Potato Curry

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Onion and Potato Curry

Serves 4

This is a perfect vegetarian dish packed with flavour. It’s a delicious midweek meal for
vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

1 1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tbsp sunflower oil
2 sticks of cinnamon
3 garlic cloves, crushed
5 dried curry leaves
1 green chillies, seeds removed and chopped
2 British brown onions, peeled and roughly sliced
2-3 tbsp coriander, chopped
5 medium-sized new potatoes cut into chunks
10 ripe vine tomatoes
250ml water
150g frozen peas
Approx. 3 tbsp thick, plain yoghurt

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently
until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed
spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three
minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the
onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the
potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yogurt and coriander leaves and then season and serve with warm naan bread.

Winter Slaw with Grilled Lamb Chops {Recipes}

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Winter Slaw with Grilled Lamb Chops

Serves 4

This is a fresher, lighter version of your usual mayonnaise covered coleslaw that can be made
ahead and stored in the fridge. You can also serve this slaw with steak, grilled salmon or a jacket
potato

Preparation Time: 25 minutes

Cooking Time: 10 minutes

For the winter slaw:
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
4 carrots, peeled and grated
1 British red onion, peeled and thinly sliced
1 green apples, cored and thinly sliced
1 tbsp lemon juice
2 tbsp dill, chopped
Handful lightly toasted pine nuts

For the dressing:
2 tablespoons Dijon mustard
1 tsp caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons red wine vinegar
For the lamb chops
1 tsp cayenne pepper
2-3 tbsp oil
8 lamb chops
Salt and freshly ground black pepper

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good
shake. The dressing can be made ahead.
2. Place the shredded cabbages, carrots and onion in a large mixing bowl and mix well. Toss
the apple in the lemon juice and add to the vegetables along with the dill. Add the pine
nuts just before serving.
3. Add the dressing and mix well, allowing the flavours to infuse together.
4. For the lamb chops, mix together the cayenne pepper and the oil until well combined. Rub
the lamb chops all over with the mixture, then season, to taste, with salt and freshly
ground black pepper.
5. Heat a griddle pan over a medium heat; add the lamb chops and cook for 2-3 minutes on
each side, or until golden-brown on both sides and cooked, but still pink in the middle.
6. Serve the lamb chops with a serving of the winter slaw.

Onion Tart Tatin {Recipes}

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Onion Tart Tatin

Serves 2

This dish looks impressive but is deceptively easy to make! Serve with a sprinkling of goat’s
cheese and rocket for a starter or light meal to impress. You could also make this in two separate
tart tins for individual portions.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

2 British brown onions
1 British red onion
50g butter
2 tbsp clear honey
2 tbsp balsamic vinegar
A few thyme sprigs
Salt and freshly ground black pepper
250 g ready rolled puff pastry, defrosted if frozen
Little flour for rolling

1. Preheat the oven, 200°C/fan oven 180°C, Gas Mark 6
2. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 cm (8
inch) frying pan with a metal handle. Add the onions and fry over a medium heat for about
5 minutes, turning from time to time until just beginning to brown.
3. Add the honey and vinegar and cook for a further 5 minutes, moving and shaking the pan
occasionally so the onions do not stick to the pan. Arrange the onions so they make a
pretty pattern, remembering you will be inverting the tart. Add the thyme stems and
season well. Leave to cool while you prepare the pastry.
4. Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than
the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of
the pan or tin. Make 2 small slits for the steam to escape.
5. Bake for 25-30 minutes until the pastry is well risen. Leave to stand for 5 minutes. Turn
the pastry gently to release; you should be able to spin the tart tatin when it is ready to
serve. Cover the pan with a plate, invert then remove the pan leaving the tart now on the
plate.
6. Serve warm or cold, with a scattering of rocket and Parmesan shavings.

Spicy Filled Roasted Stuffed Onions

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Frost is going to be publishing a number of recipes all based around British onions. Here is the first one. Yum.

Spicy Filled Roasted Stuffed Onions

Serves 4
These beautiful roasted onions are filled with a delicious, spicy lamb mince. You can substitute
lamb mince with beef mince if you prefer.

Preparation Time: 20 minutes

Cooking Time: 1 hour

4 large British red onions peeled
1 tbsp oil
225g lean lamb mince
2-3 tsp Ras El Hanout spice mix
Salt and freshly milled black pepper
50g sultanas
Grated zest of 1 lemon
2tbsp freshly chopped mint
2tbsp freshly chopped flat-leaf parsley
50g feta cheese, crumbled
125ml hot vegetable stock

1. Preheat the oven to 180°C/ fan oven 160°C, Gas mark 4,
2. Place the onions on a chopping board and cut off the top of each onion. Use a small knife
or spoon, remove the centre of each onion, keeping about2-3 layers of the onion. Finely
chop the removed onion.
3. Carefully trim the root end of each onion so they stand up and stand in an ovenproof dish.
4. Heat the oil in a large pan and fry the chopped onion until beginning to soften. Add the
mince and cook for a further 5-7 minutes or until the mince is brown. Drain any fat or
liquid that may be in the pan. Return the mince and onion to the pan.
5. Add the spice and seasoning and continue to cook for 2-3 minutes.
6. Remove from the heat and stir in the sultanas, lemon zest, herbs and feta
7. Spoon the mince filling into each onion, packing tightly.
8. Pour the stock around the onions, cover with foil and bake for 40 minutes.
9. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the
onions are tender.
10. Serve the roasted onions with a mixed salad or couscous.