Category: Recipe Revamp

Recipe Revamp – SS’s Stuffed Onions

 

The story for these Stuffed Onions starts WAAAAAAYYYY back to my first Pieathalon in 2015.  My pie was a Belgian Onion Pie chosen for me by the wonderful S.S. from A Book Of Cookrye.  If you are ever in need of a chuckle, giggle or even a downright belly laugh, you must check this blog out.  S.S. has a wit drier than the Sahara.  You know, I try really hard to be funny.  I feel with S.S. that it is just effortless.  A Book of Cookrye is always just so, so good! 

Stuffed Onions2Below the recipe for the Belgian Onion Pie that S.S sent me there was a picture of some little balls of delight (STOP IT. NOW! ) which I mistakenly took for a picture of the finished Belgian Onion Pies.  I assumed that the recipe was going to be some wacky Belgian reverso situation where the onion was the “pastry” and the filling was…I have no idea…crumbly pastry?

Belgian-Onion-Pie-Filling-Recipe (2)Sadly this was not the case.  But I hold out hope for the Belgians  They invented Smurfs, they can invent a reverso onion pie if they really put their mind to it…maybe after Brexit is over they’ll have some time on their hands for pie shenanigans. 

Anyhow, after probably eye-rolling and face-palming at my inability to understand the difference between a PIE and a STUFFED VEGETABLE, S.S then v kindly sent me the recipe for the stuffed onions.  Which I promptly printed and lost.  Then about six months later I found it again and made them.  They were….flawed but had potential.  I started thinking about how to improve the recipe.  After a while I made them again.  And again.  Then, earlier this year I was getting ready to post the improved version when my laptop died and I lost all my photos and my improvement notes.

However, cursed as this recipe may be, it was also like a ghost haunting me.  So, recently, despite history indicating that the Stuffed Onions post would never see the light o’ day, I made them  again. With what I could remember of the improvements. 

And they were fabby!  So tasty!

Stuffed onions3

I am still waiting for the world to implode when I post this though…

Let’s have a look at the original recipe and then have a chat about how I changed it.

Stuffed Onions recipe

  • Sausage meat is almost invariably going to have a high fat content.  Adding cream to something that is already fatty made the mixture far too greasy.  Believe me, your mouth will be coated in it and it almost feels like your whole face is smothered in a layer of grease. Mrs Dan Sartor may have been a  fan of the feeling like she had been dragged backwards through a pork chop but I do not.  So the cream is gone. As is the butter.
  • The wine does not have to be white.  I used a beef sausage and felt a red was a better match for the robust onion and beef flavours. 
  • Next…I don’t really understand inches but Google tells me that a 1/4 inch is 6mm which I feel is too much onion.  I took mine back to 2- 3 layers of onion. Which is more than enough. 
  • Depending on what kind of sausages you have you can also  add in flavourings like chilli, garlic, a teaspoon of tomato paste, or even a couple of finely chopped mushrooms (Sorry Jenny) to  the mix. 
  • Finally save some of those breadcrumbs for a little sprinkle of the top to add a little bit of crunch.  If you happen to have some dukkah to add to that sprinkle so much the better!
  • I served mine on a toasted piece of baguette.  The main ingredients – sausage, onion, bread are reminiscent of a hot dog so you could use whatever you like on your hot dogs.  I had some aioli and rocket but swap in whatever condiments you like!  Or replace the aioli with a slice of cheese.  Maybe if you are using a spicy sausage like a chorizo add some guacamole.  And throw some black beans into your sausage mix….
  • You could pretty much style this baby up into anything you wanted just by changing the type of sausage and the condiments / veggies. 

Stuffed Onions4Here’s the updated recipe.

Stuffed Onions
A modern take on a vintage stuffed onion recipe!
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Ingredients
  1. 8 medium onions
  2. 2 tbsp olive oil
  3. 2 sausages, your choice of flavour,
  4. 2 tbsp plus more for sprinkling over the top, breadcrumbs
  5. 1 handful of chopped parsley
  6. 1/2 tsp thyme leaves
  7. 1 cup beef or chicken or vegetable stock
  8. 1/2 cup dry white or red wine (your preference)
  9. 1 tbsp dukkah to garnish (optional)
  10. 8 small sprigs of thyme to ganish (optional)
Serving Suggestion
  1. 8 slices of baguette
  2. Aioli
  3. Rocket Leaves
Instructions
  1. Peel the onions and cut the top and bottom off so they sit flat.
  2. Scoop out the insides so 2/3 layers of onion are left.
  3. Finely chop half of the scooped out onion. (Save the rest for another recipe).
  4. Blanch the cases for 5 minutes then leave to dry.
  5. Heat the olive oil in a skillet then add the chopped onions. Allow them to soften and colour slightly - about 5 minutes.
  6. Remove the sausage meat from the skins and crumble into the onion mix. Cook for around 5 minutes.
  7. Drain off the excess fat and add half of the wine and the breadcrumbs..
  8. Cook for a few minutes then add the herbs, salt and pepper.
  9. Fill the shells with the stuffing mix.
  10. Sprinkle with the remaining breadcrumbs and the dukkah if using.
  11. Garnish with a ting sprig of thyme.
  12. Arrange the onions in serving dish. Pour in the stock and the remaining wine.
  13. Bake in a 180C / 350F oven for 45 minutes, basting occasionally.
  14. Meantime, toast the baguette slices.
  15. Spread with the aioli and the rocket.
  16. Top with the cooked onions.
Notes
  1. Stuffing ingredients and serving suggestions can be modified based on the type of sausages you use and your favourite condiments.
Adapted from The Cotton Country Collection from 1972
Adapted from The Cotton Country Collection from 1972
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
A huge thanks to S.S for the recipe!  Sorry it has taken so long!  Thanks also to Mrs Dan Sartor for the original recipe.  And thanks also to my sadly deceased stepfather who, when ever anyone mentioned anything stuffed vis a vis “Hey I  made stuffed onions today”  would respond by saying something along the lines of “Oh…I”m sure they weren’t that bad” or “What’s important is that you tried”.  Those jokes were running rampant through my head for entire length of this post! 

Dad  jokes are the worst! 

Until you don’t have them anymore…

Huh…Way to finish on a downer.

Ummm….looks around frantically for something to lighten the tone….

Okay, here are some rather unappetizing vintage ideas for stuffed onions!

Here’s a thrifty way to “Satisfy your Inner Man”

Vintage Stuffed Onions2I’m not sure.  I feel like my inner man would prefer a steak…

And as for this next one all I’m going to say is creamed diced carrots. 

You can fill in the blanks on that one….

Vintage Stuffed Onions1Have a great week!

Signature 1 Vintage Valentine Quick as Wink2

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A Not So Speedy Omelette – A RFFMT Recipe Revamp

The  original recipe for a Speedy Omelette comes from the “Unexpected Guest” Chapter of The A-Z of Cooking. Two things, first I’m not a fan of the unexpected guest and would more than likely not feed them at all.  It would be Deliveroo at best. Second, we, me, all of us are up to U…the end of the A-Z is nigh.  Not long to go now….let’s celebrate with an omelette.

In many ways, the chapter on how to feed your  Unexpected Guest is actually a primer on how to punish your unexpected guest because the recipes are almost singularly yecchhhh!!!!  The speedy omelette is by far the best recipe in the chapter but then again the chapter contains these delightful titbits so that’s not saying much.

Appetizer – Chilled Ten Minute Potato Soup

Made from dehydrated onions and Smash.  Served chilled.  Did someone say runny, cold fake mashed potatoes?

Talk about revenge being a dish best served cold.  This is quite clearly a dish for the passive aggressive host.  “Oh, I do so like surprises.  And I hope you do too.  Have some soup”.

I always find ads where something is encouraging you to eat itself kind of  creepy.  Is anthrophomorphic-cannibalism-phobia a thing?  Because I think I have it.  As off-putting as this is, I would still much rather eat Potato Pete’s soup than the ten minute chilled variety.

Main – Storecupboard Casserole

Yippee – more Smash! This time a revolting combination of spaghetti sauce mix, tinned tomatoes, canned ham, canned corn and green pepper. So the only fresh thing is the worst vegetable ever.

The recipe also contains the following sentences:

“Add the ham with some of the jelly from the can.  Don’t add too much jelly or the sauce will be too thin”.

No shit don’t add too much.  You know how much canned ham jelly is too much? 

Any. 

Those three words should not even exist together.  Urgghhhhhh!!!! 

This lady advertising this canned ham looks as miserable as hell. Probably because she’s’ thinking “Not only is “If it were a tomato you could squeeze it” about the dumbest advertising slogan in the entire  world but that can better be sealed correctly.  Because they are not paying me enough to get leaked on with canned ham jelly”.

Then there is:

Make up the mashed potato according to the directions on the packet, but add a little milk so that it will be soft enough to spread.

What texture is it normally?  Rock?  I honestly don’t know.  I had a proper mother who only ever made mashed potatoes out of potatoes.  Let’s just be thankful they didn’t tell you to thin out your fake mashed potatoes with some canned ham jelly.

Wow right?  That’s casserole is not even passive aggressive. It’s had a few too Stellas and is just flat out SCREAMING in the street,  “Don’t ever fucking come to my house without an invitation again.  Because I have canned ham jelly and I’m not afraid to use it”.

 

Dessert – Ice Cream with Jam Sauce.

The first time I typed this I wrote Ice cream with ham sauce.  That is how traumatised I am by the preceding recipe. 

This is actually ok.  Hot jam with a bit of oj.  On ice cream. 

Boring.

But not disgusting. 

Which given the rest of the meal is a huge bonus.

The Original Speedy Omelette

Speedy Omelette recipe

Admittedly, even in it’s original state, this is not as vile as the above recipes.  It probably won’t send your unexpected guests screaming from the building and unfriending you on Facebook.  On the downside, it may also not teach them that turning up unannounced is totally obnoxious. 

he Speedy Omelette Revamp

However, let’s drift into the realm of fantasy and suppose that your uninvited guest is actually someone that doesn’t have you gritting your teeth and wondering if you can put ground glass into their drink.  Maybe it’s that cute guy, you know the one from the bar / cafe / work / gym.  The one with the eyes / smile / butt / six pack.  And you want to do a bit better than the speedy omelette?  Why not try my non-speedy omelette?

Cut a potato into a small dice, heat some oil in a pan and panfry until golden. 

Speedy Omelette2Meantime, lightly steam some asparagus and grate some cheese.

Make your omelette and pile in your filings, reserving the asparagus spears for the garnish.  Warm through so the cheese goes melty, flip and serve!

Speedy Omelette5This will take a little longer to make than the Speedy Omelette above but hey, if he’s that cute why would you not want him hanging around for as long as poss?  Hell, crack open a bottle of wine, Elizabeth David style and make a night of it!

Speedy Omelette6

Not So Speedy Omelette with Potatoes and Asparagus
A delicious modern spin on a 1970's recipe
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Ingredients
  1. 1 large potato peeled and diced into 1cm cubes
  2. 1 bunch asparagus
  3. 3 eggs
  4. 1 tbsp water
  5. 50g Cheddar cheese, grated
  6. butter or oil for pan
Instructions
  1. Cook the potatoes in boiling water for 4-5 minutes.
  2. Drain in a colander and allow to dry completely.
  3. Heat oil or butter in a non-stick pan.
  4. Add the potatoes.
  5. Stir and toss occasionally as they cook.
  6. When they are golden brown on all sides, place on kitchen paper to drain.
  7. Chop the tips of the asparagus off and then slice lengthwise.
  8. Steam over boiling water for 2 minutes
  9. Plunge into cold water and then place on kitchen paper to drain.
  10. Whisk the eggs with the water,salt and pepper.
  11. Melt more butter into the pan the potatoes were cooked in. Cook until it sizzles.
  12. Pour in the egg mixture and tilt the pan so the mixture covers the base.
  13. As the omelette starts to set, loosen the mixture from around the edges and tilt the pan so the liquid egg flows underneath.
  14. Spoon the filling onto the omelette whilst the top is still a bit runny (it will continue to cook after you fold it).
  15. Fold and serve garnished with the asparagus tips.
Notes
  1. If you don't have or don’t like asparagus, sub in mushrooms, spinach, tomatoes, ham, rocket or crabmeat. You can also swap out the Cheddar for Gruyere, feta, goat's cheese, mozzarella or your favourite cheese!
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Have a fabulous week.

And remember, if this blog was a tomato, you could squeeze it. 

Signature 1 Vintage Valentine Quick as Wink2
 

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