red onion Archives | National Dish https://www.nationaldish.co.uk/ingredient/red-onion Recipes and Restaurant Reviews Tue, 11 Dec 2018 23:15:43 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png red onion Archives | National Dish https://www.nationaldish.co.uk/ingredient/red-onion 32 32 Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel#comments Sat, 12 Aug 2017 21:54:01 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2069 In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make …

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]]> Israeli spicy fig chutney what is the national dish of Israel
Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Israel

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני
If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.
Servings3 Normal sized jam jars
Prep Time15 Minutes
Cook Time45 Minutes
Passive Time30 Minutes
Ingredients
Instructions
  1. First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
  2. Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
  3. Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
  4. When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
  5. Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
  6. If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
  7. Thank you Israel Israel

    תודה לישראל

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]]> https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel/feed 2 Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain? https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain#respond Tue, 02 May 2017 21:45:27 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1435 Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North …

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]]> Spanish chorizo, cod, tomato and butter bean one pot what is the national dish of Spain?
Spanish chorizo, cod, tomato and butter bean one pot.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Spain

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Bacalao con chorizo ​​en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot
If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.
Servings2 people
Prep Time10 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
  2. Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
  3. After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
  4. Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
  5. Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.
  6. Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
  7. Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
  8. Thank you Spain Spain

    Gracias

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]]> https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain/feed 0 Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos#respond Mon, 17 Apr 2017 11:26:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1374 The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history. This version, …

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]]> Cauliflower nacho mountain recipe from National Dish | Mexico

Mexico

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain
You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the
Servings4 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
For the cauliflower nachos
Salsa
Guacamole
To dress it
Instructions
Prepping the cauliflower
  1. Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
  2. Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.
Make the salsa
  1. In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?
Make the Guacamole
  1. On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
  2. When happy, carefully season with salt and mix in the chilli. Leave aside.
Finally
  1. Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
  2. When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
  3. Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
  4. Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
  5. Thank you Mexico Mexico

    Gracias

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]]> https://www.nationaldish.co.uk/recipe/mexican-cauliflower-nachos/feed 0 How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria? https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria#respond Thu, 06 Apr 2017 20:43:24 +0000 http://nationaldish.co.uk/?post_type=recipe&p=892 Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far …

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]]> What is the national dish of nigeria lamb sura
Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nigeria

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab
This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The marinade - KuliKuli
For the kebabs
  • 2leg steaks lambcut in to large chunks
  • 1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
  • 1medium red onionchopped in to chunks, same size as the white onion
  • 1large tomatochopped in to chunks, similar size to the onions
  • 1 red pepperchopped in to chunks, you can guess what size
  • 1bunch fresh corianderleaves roughly chopped for garnish
Instructions
Marinade
  1. Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
  2. Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.
Kebabs
  1. Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
  2. When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
  3. Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
  4. Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
  5. When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
  6. Removed makes it much easier to eat though.
  7. Thank you Nigeria Nigeria

    Na gode

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]]> https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria/feed 0 Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas#respond Thu, 30 Mar 2017 15:32:22 +0000 http://nationaldish.co.uk/?post_type=recipe&p=686 Mexican ribeye beef Fajitas – that’s right RIB EYE steak Photograph: Wayne Morgan – nationaldish.co.uk © 2017   Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure. This quick, easy and …

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]]> What is the national dish of mexico beef ribeye fajitas

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Mexico United States of America

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats
This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.
Servings2 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
  • 1large avocadogive it a gentle prod, you need a soft one
  • 1small fresh red chillifinely chopped and de-seeded
  • 1pinch sea salt flakes
  • 1/2fresh limethis is the other half of the one in the base
  • 1pinch garlicuse some of the stuff you chopped earlier
Fresh sour cream
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
  3. Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.
For the base
  1. Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
  2. Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.
Tomato salsa
  1. Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!
Guacamole
  1. Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
  2. Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!
Sour cream
  1. Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!
For the wraps
  1. If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!
Serve it up
  1. The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
  2. Build your own Fajita!
  3. Thank you Mexico (and America actually) Mexico United States of America


    Gracias (and thank you)

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