Spring Onion Greats: Delicious Spring Onion Recipes, The Top 94 Spring Onion Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Spring Onion Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Anginares Me Anitho - Artichokes With Dill, Baby Beets with Spring Onions, Baked New Potatoes With Prawns, Bengan Ka Bhurta, Sweet And Sour Meatballs, Tandoori Prawn And Bacon Flan, Thanatsone - Mixed Vegetable Salad, Tofu and Ginger Soup with Noodles, Tuna Pasta Bake, Turkish Salad, Udang (Prawn) Salad, Wilted Salad ...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Spring Onion Greats is packed with more information than you could imagine. 94 delicious dishes covering everything, each employing ingredients that should be simple to find and include Spring Onion. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 14 décembre 2012
• Nombre de lectures: 0
• EAN13: 9781486458042
• Langue: English

Extrait

Spring Onion Greats

Copyright © 2012 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Anginares Me Anitho - Artichokes With Dill ................................................... 1 Baby Beets with Spring Onions ....................................................................... 2 Baked New Potatoes With Prawns ................................................................... 4 Bengan Ka Bhurta .......................................................................................... 5 Bubba Caviar ................................................................................................. 5 Canneloni Delight .......................................................................................... 6 Chappati With Spicy Potato Filling .................................................................. 7 Char Kway Teow (Rice Noodles With Sweet Sauce Fish) ................................... 8 Cheng-Du Tender Chicken ............................................................................ 9 Chick Pea And Wheat Sprout Salad ............................................................... 10 Chicken And Avocado Tacos ........................................................................ 10 Chicken And Bay With Tomato And Basil Salsa ............................................. 11 Chicken And Vegetable Noodle Soup ........................................................... 12 Chicken Balls In Cheese Soup....................................................................... 13 Chicken Curry and Mango Salad................................................................... 14 Chicken In Salt Dough ................................................................................. 15 Chicken Korma In A Coconut And Saffron Sauce .......................................... 16 Chicken Soup with Galangal (Kai Tom Kha) .................................................. 17 Chicken Soup with Lemon and Ginger (Kai Tom Khing) ................................ 18 Chickinadici Ala Nica Basil Sausa Con Fromage ............................................ 19 Chilli mussels .............................................................................................. 20 Chirizu (Spicy Dipping Sauce For Sashimi) .................................................... 21 Cili Kepatan ................................................................................................. 21 Coconut Rice Noodles .................................................................................. 22 Colourful Omlettes ...................................................................................... 23 Curried Mushrooms .................................................................................... 24 Cuttlefish With Spinach ................................................................................ 25

iii

Dhingri Chholey........................................................................................... 26 Easy Pizza.................................................................................................... 28 Fried Rice With Nuts..................................................................................... 29 Fried Yam Puffs - Epok-Epok Keladi ............................................................ 29 Gambler's Duck ........................................................................................... 30 Gobi Manchurian ......................................................................................... 31 Greek Spanakopita Peloponnisos ................................................................. 33 Grilled Aubergine in Lolo ............................................................................. 34 Grilled Delmonico Steak Adobo With Charred Spring Onions ........................ 35 Grilled Soft Shell Crabs W Braised Scallions, Broccoli Rabe ........................... 36 Grilled Spring Onions and Asparagus with Lime and Sea Salt........................ 37 Gyuniku Negimaki (Steak And Onion Spring Rolls) ....................................... 38 Hakka Noodles ............................................................................................ 38 Hot And Sour Vermicelli Salad (Yam Wun Sen) .............................................. 39 Hot Smoked Mackerel Salad ......................................................................... 40 Ikan Goreng Masak Tauched ........................................................................ 41 Jelly Salad .................................................................................................... 42 Jhinga Phuljharhi ......................................................................................... 43 Kai Tom Khing (Chicken Soup With Lemon And Ginger)................................ 44 Kaleji Crescents ........................................................................................... 45 Kami Dofu Iridashi ....................................................................................... 46 Kathal Pulao (Raw Jackfruit Pulao) ................................................................ 47 Kim Chee..................................................................................................... 49 Lima Beans In Olive Sauce ............................................................................ 50 Lomi Lomi Salmon ....................................................................................... 52 Marinated Cauliflower Bake.......................................................................... 53 Mienchow Soup ........................................................................................... 54 Milan Style Soup .......................................................................................... 55 Mishoshiru No-Mi (Miso Soup Garnishes) ..................................................... 56 Mock Crab Roe ............................................................................................ 57 Moong Dal Chilada ...................................................................................... 58 Moroccan Chicken With Pistachios, Apricots, Roses And Marig ..................... 59 Mushrooms Montreal ................................................................................... 60

Chapter 2 N-Z ................................................................................................................................................61 Nashi beef with macadamia ......................................................................... 61 Onion - Potato Soup .................................................................................... 62 Paan Ki Kumbh ............................................................................................ 63 Paella with Prawns ....................................................................................... 64 Paneer Casserole Bake ................................................................................. 65 Paneer Cutlets ............................................................................................. 67 Party Quiches .............................................................................................. 67

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Table of Contents

Pineapple and Sweet Potato Bake ................................................................. 69 Pork Brains .................................................................................................. 69 Prawns Arabian............................................................................................ 70 Prawns Curry ............................................................................................... 71 Rahmschnitzel (Veal Escalopes With Cream) ................................................. 71 Salpicon De Quinoa ..................................................................................... 73 Savoury Bananas .......................................................................................... 74 Shrimp Paste Dipping Sauce - Nam Prik Goong Siap * .................................. 75 Shrimp With Black Bean Sauce ...................................................................... 76 Sizzling Beef ................................................................................................ 77 Sliced Beef with Orange Peel And Chile Peppers ........................................... 77 Sliced Pork with Wood Ear Fungus................................................................ 78 Some Oroshi (White-Radish And Red-Pepper Garnish) ................................. 79 Sour Cream Dressing ................................................................................... 80 Spanakopita (Mallos).................................................................................... 81 Spanakopita Peloponnisos (Peloponnese Spinach Rolls)................................ 82 Spanakopites Apo Ti Samos (Spinach Pies From Samos) ............................... 83 Steak And Onion Spring Rolls....................................................................... 84 Steamed Whole Fish - Pla Chon Pae-Sa * ..................................................... 85 Sweet And Sour Meatballs ........................................................................... 86 Tandoori Prawn And Bacon Flan ................................................................... 87 Thanatsone - Mixed Vegetable Salad ........................................................... 88 Tofu and Ginger Soup with Noodles ............................................................. 89 Tuna Pasta Bake .......................................................................................... 90 Turkish Salad............................................................................................... 91 Udang (Prawn) Salad .................................................................................... 92 Wilted Salad ................................................................................................. 92 Index .............................................................................................................................................94

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° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

ANGINARES ME ANITHO - ARTICHOKES WITH DILL

8 servings Source:Spring Onion Greats

12 medium globe artichokes 1 lemon, (juice only) lemon slices 3tablespoonsflour, (optional)

½cupchopped scallions, white only ¼cupolive or other oil 1 lemon, (juice only) 3cupswater

salt freshly ground white pepper 2tablespoonsfinely chopped dill 3teaspoonscorn starch cold water

2 eggs chopped dill for garnish

Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes

Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.

As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.

1

Spring Onion Greats

Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half.

In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.

Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven.

Mix corn starch to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.

Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg.

Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.

BABY BEETS WITH SPRING ONIONS

4 servings Source:Spring Onion Greats

2tablespoonsbalsamic vinegar 1tablespoonwalnut oil 1tablespoonolive oil

2

12 baby beets with greens attached,, (12 to 16) assorted varieties

2tablespoonsolive oil 3 sprigs fresh thyme 6 medium spring onions, stems trimmed to 2"

Chapter 1: A-M

coarse salt freshly ground pepper 2tablespoonscrumbled blue cheese - (1 oz)

Whisk together balsalmic vinegar, walnut oil, and olive oil to make vinaigrette. Set aside. Heat oven to 400 degrees.

Remove leafy greens from tops of beets; reserve greens and discard stems. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water.

Place beets in a small roasting pan. Add 1 tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, about 10 to 15 minutes.

Slice the onions in quarters lengthwise. In a large saute pan over medium-low heat, add butter and onions, and saute 5 to 7 minutes. Reduce heat to medium-high, and continue cooking until caramelized, about 5 minutes. Transfer the onions to a bowl, and set aside.

Remove beet greens from refrigerator. Using the same pan as the onions, saute greens over medium high-heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place onions over greens. Trim "tails" from beets and slice larger ones in half. Arrange over wilted greens with onions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese.

Serve immediately.

Serves 4.

3

Spring Onion Greats

BAKED NEW POTATOES WITH PRAWNS

4 servings Source:Spring Onion Greats

700glarge new potatoes 4tablespoonsolive oil salt and freshly ground black pepper 3 shallots, ...or... 6 spring onions 450gtomatoes, preferably plum 2 garlic cloves 1teaspoonpaprika

4

1tablespoontomato paste 100ggoats cheese, pref semi- soft chevre 4tablespoonscreme fraiche or double cream 1tablespoonchopped chives 225glarge peeled prawns

fresh flat-leaf parsley, to garnish

Wash and prick the potatoes. Place in a roasting tin with 1 tbsp oil and sprinkle with sea salt. Cook at 200C/400℉/Gas 6 for 45min-1hr or until soft.

Meanwhile, finely chop the shallots. Peel, deseed and roughly chop the tomatoes.

Heat the remaining oil in a saucepan, add the shallots and cook until soft. Crush the garlic and add to the pan with the paprika; cook for 30 secs. Add the tomato paste and cook for 1 min. Add the tomatoes, season and bubble for 15-20 minutes or until the mixture is thick and pulpy.

Crumble the goat's cheese, mix with the creme fraeche and chopped chives and season with pepper. Cut the potatoes with a cross, about three-quarters of the way through, then squeeze to open further. Mix the prawns into the tomato mixture, then put a spoonful into each potato.

Place the filled potatoes in an ovenproof dish, spoon goat's cheese