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Running Rings Around Onions
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A R O U N D O N I O N S R U N N I N G R I N G S
R E C I P E S V I C K I R A V L I C H - H O R A N | I M A G E S A S H L E E D E C A I R E S
O N I O N , B E E F & N O O D L E S O U P
This recipe is based on one by Amiel Stanek from Bon
Appetit. It crosses the classic
French onion soup with slow cooked beef and moreish noodles.
The original recipe used a few too many pots and pans for me, and while I appreciate this would result in a clear soup, I’m a practical cook who appreciates 6 star anise pods 2 cinnamon sticks 2 tsp ground black peppercorns 2 tsp ground coriander ¼ tsp ground cloves ½ cup mirin ½ cup soy sauce 4 cups beef stock the flavour and clear bench to the perfect looking bowl. 4 cups water 2 tbsp rice vinegar or juice of a lime Be warned this is a generous recipe. You’ll need a minimum three litre pot, preferably a heavy Dutch oven type. Unless you are 60–100g fresh ramen noodles* per person (or 600g-1 kg if serving all of the soup) feeding a large crowd, freezing it is a great option. I do this without the noodles, which are best added just before serving and why my measurement of the noodles you need are based on how many people you are serving at the time. Melt the butter in a large pot or Dutch oven over medium-high then add the onions. Cook, stirring often, until the onions begin to take on some colour, then turn down the heat and cook until they are golden and soft but not mushy.
25g butter 1.5kgs onions, peeled and thinly sliced 2 tbsp vegetable oil 1kg beef short ribs (I also used osso buco which worked well. You can get both from www.greenleabutcher.co.nz) 8 garlic cloves, peeled and finely chopped 10cm piece ginger, scrubbed, finely chopped Take the onions out of the pot, turn up the heat and add the oil. Cut the short ribs into single ribs and trim them of excess fat. Season generously with salt and sear these until golden brown on all sides. Remove the ribs from the pot, placing these with the onions.
Carefully pour off any excess fat left behind and return the pot to a medium heat. Add the garlic, ginger, star anise, cinnamon, ground pepper, coriander and cloves. Cook, stirring often, until fragrant and oil is sizzling. Pour in the mirin and simmer until nearly evaporated. Return the onion and beef, add soy sauce along with the stock and water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer for 3–3½ hours, until the meat is nearly falling off the bone.
These gorgeous bright pink onions add a splash of colour and flavour to lots of dishes, from a burger to salad. They are perfect in a taco or even as part of a platter with cheese and cured meat.
3–4 medium size red onions juice of an orange juice of a lime ½ cup apple cider vinegar 1 bay leaf ½ tsp cumin seeds ¼ tsp whole peppercorns ½ tsp salt 1 tbsp sugar Peel, halve and slice the onions. Place them in a large bowl and pour over boiling water. Drain and repeat. Place the drained onions into a jar and add the remaining ingredients, ensuring the onions are completely covered. Put the lid on and shake well. Refrigerate overnight before using.
Carefully remove the beef and allow it to cool enough to handle. Cut and discard the bones. This is also a good time to try and retrieve and throw out the cinnamon quills and star anise. Return the meat to the soup and simmer uncovered for another 30 minutes. Add vinegar/lime juice and check the balance, adding more vinegar and/or soy sauce if needed.
Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Garnish with fresh coriander and serve.
*I prefer fresh noodles if you have them, as they simply need plunging into boiling water and are ready to go. You will find a range of NZ made fresh noodles in most Asian and specialty stores. Dry noodles work just as well with the convenience of being shelf stable; they just take a little longer to cook.
P I C K L E D R E D O N I O N S
B E E R B A T T E R E D O N I O N R I N G S
I’m a sucker for a good onion ring—battered definitely not crumbed. The beer in this recipe conveniently means there is half a bottle spare for the cook—although I am not endorsing dinking and frying! You can swap the beer for sparkling water which will give you just as light a batter although not quite the same flavour. Not essential, but a beautiful addition to the batter, especially if you are making these just to munch on with a beer, is a teaspoon of cumin seeds.
1 cup self-raising flour ½ tsp salt ½–1 tsp cumin seeds (optional) 1 cup beer (any will do although I prefer a lager) 2–3 large onions oil for frying Place the flour, salt and cumin seeds (if adding) in a bowl. Slowly whisk in the beer to form a smooth batter.
Carefully peel the onions, trying to avoid cutting into the layers. Cut the onions into ½ cm rings. Separate the rings, adding the large/medium ones to the batter. The innermost rings can be saved and used next time you need onion. Heat the oil to 180°C and carefully drop the batter-covered onion rings into the oil. This is best done using tongs and in batches. Also make sure you allow excess batter to fall off the rings before you place them in the oil. Cook the rings until golden, turning them at least once. Once golden, remove from the oil and place on paper towels to soak up a little of the excess oil. Season with additional salt if desired and serve.
T E R I Y A K I C H I C K E N & S P R I N G O N I O N S K E W E R S
Teriyaki chicken is a family favourite and so simple to make. Forget pre-made sauces and marinades—make your own!
1 /3 cup mirin 1 /3 cup sake 1 /3 cup soy sauce
3 tbsp brown sugar 500g chicken thighs, skinless and boneless 2 bunches of spring onions oil Place the mirin, sake, soy sauce and brown sugar in a small pot. Heat and bring to a simmer to dissolve the sugar and reduce slightly. Take off the heat and allow to cool. Cut the chicken into 1–2cm cube pieces and marinate for 1–2 hours or overnight in half of the sauce. Starting at the white end of the spring onion, cut these into 1–2cm pieces until you get to the hollow green part. Thread the chicken on wooden skewers, alternating with the spring onion. Heat a large pan over a medium heat with a little oil and sear the skewers until golden on both sides, being careful not to burn. You will probably have to do this in batches. When they are all cooked, place all the skewers in the pan and pour over the remaining sauce. When the sauce has heated through and coated the skewers they are ready to serve.
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