Grilled Spanish Onion with Rocket-leaf Salad
I am constantly amazed after all my years of cooking at how there can be anything new – but there always is, again and again. This is an example, utterly simple, yet quite unlike any other salad. If rocket leaves are unavailable, flat-leaf parsley with lamb's lettuce is a good substitute.
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|You will also need a grill pan lined with foil with a grill rack on top.|
This recipe is taken from Delia Smith’s Summer Collection.
First of all, don't peel the onions: simply trim off the root and top before cutting each one across into four slices about ¾ inch (2 cm) thick. Keeping the slices whole, transfer them to the grill rack (you might have to do this in two batches, depending on the size of your grill), then brush them with oil and season with salt and freshly milled pepper. Now position the grill pan so that the onion slices are about 4 inches (10 cm) from the heat and grill for 7 or 8 minutes until the onions are browned – indeed within a whisker of being blackened.
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A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
This is simply the old favourite apple tarte Tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. And the cheese and thyme pastry provides the perfect background.
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
A simple salad that combines cheese, onion and sage with dressed salad leaves. This would make a great starter or side dish at lunch. Vegetarians can use parmesan-style cheese instead of Parmesan.
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
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