Side Servings Archives

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Spicy boerewors bites

15 minutes

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20 minutes

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30 minutes

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Double-smoked salmon dip

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50 minutes

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15 minutes

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30 minutes

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Potato-and-fennel gratin

1 hour

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White bean confit

2 hours

Grilled stuffed onions

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

6 red onions, peeled
2 t butter
2 t oil
2 cloves garlic, chopped
100 g pancetta or bacon, chopped
sea salt and freshly ground black pepper, to taste
5 g g fresh thyme
1⁄2 cup crème fraîche
100 g Grana Padano, grated

Method

Blanch the onions in boiling water until just tender. Cool slightly, slice off the tops, then remove the cores and chop. Set aside the onions.

Heat the butter and oil in a pan, add the chopped onions and fry for 5 minutes.

Add the garlic and pancetta and season to taste. Add the thyme and crème fraîche, turn off the heat and mix well.

Cool the filling slightly, then use to fill the onions. Place on a baking tray, top with the Grana Padano and grill in the oven or over the coals on a grid.

Cook's note: A comforting side to serve with fish or chicken.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Spicy boerewors bites

Béchamel sauce

Mashawsha

Double-smoked salmon dip

Towering nacho salad

Wintry orange garlic salad

Persian jewelled rice

Caesar salad

Warm sweet potato salad

Potato-and-fennel gratin

White bean confit

Grilled stuffed onions

Grilled stuffed onions

Ingredients

Method