red onion Archives

Fish recipes

Salmon fish cakes

20 minutes

Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian recipes

Asian-style tomato ragout

10 minutes

Burger recipes

Barbecue pork burgers with caramelised onions

25 minutes

Carrot recipes

Moroccan carrot salad

Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

Vegan recipes

Patatas bravas

10 minutes

Lamb recipes

Pita with lamb steaks, yoghurt and sweet potato chips

20 minutes

Sausage recipes

Chorizo meatballs with paw-paw salsa

20 minutes

Braai recipes

Radicchio “salad”

20 minutes

Bread recipes

Sourdough bread

40 minutes

Sourdough bread

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus resting time

Cooking Time 40 minutes

Ingredients

2 t sea salt
1 t sugar
100 g rye flour
350 g white bread flour
1 t baker\'s yeast
375 ml water
2 T olive oil
1 whole red onion (leaves intact)
1 small bunch of parsley
a few sprigs oreganum, leaves picked
100 g Parmesan, grated

For the starter dough

250 g white bread flour
100 g rye flour
1 t salt
1 t sugar
1 t baker\'s yeast
250 ml water

Method

Preheat the oven to 200°C.

Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.

Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.

Wind the dough around the onion and set aside to rise for a further 30 minutes.

Bake for 40 minutes or until golden.

To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.

Cook’s note: You can keep the starter in the fridge for up to four days.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Mango salad

Salmon fish cakes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian-style tomato ragout

Barbecue pork burgers with caramelised onions

Moroccan carrot salad

Roast turkey with pear stuffing and roast potatoes

Patatas bravas

Pita with lamb steaks, yoghurt and sweet potato chips

Chorizo meatballs with paw-paw salsa

Radicchio “salad”

Sourdough bread

Sourdough bread

Ingredients

Method