Grape Spring Onion Sauce Over Fish Or Veggie Recipes

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GRAPE SPRING ONION SAUCE OVER FISH OR VEGGIE



Grape Spring Onion Sauce over Fish or Veggie image

Finally made this myself and the sauce is superb! Good on chicken besides a firm white fish. Love the idea of another use for grapes as sometimes the two of us can't eat them quickly enough. Adapted from www.encyclopedia.com "The grape sauce is a delightful addition to the sea bream, which is a mild-tasting WHITE fish. Mashed potato works really well as it soaks up all the flavours of the sauce. Make sure you don't throw away the green stalks of the spring onions as this adds a tasty element to the grapes." Times do NOT include reheating mashed potatoes. This goes fast so do your prep ahead.

Provided by WiGal

Categories     Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

16 ounces fish fillets
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
salt, to taste
pepper, to taste
2 tablespoons unsalted butter
3 green onions, separated
2/3 cup green seedless grape, halved
salt, to taste
black pepper, to taste
1/4 cup white wine
1 garlic clove, minced
2 cups mashed potatoes

Steps:

  • Preheat the oven to 200C/400F/gas mark 4.
  • Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces.
  • Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper.
  • Roast for about twelve minutes or until the fish is soft when prodded with a fork.
  • MEANWHILE make sauce --in a saucepan, melt the butter, add the chopped WHITE part of the spring onions.
  • Saute until soft.
  • Add grapes, with a pinch of salt, black pepper, white wine, and garlic.
  • Cover and simmer, about 5 minutes, or until the grapes are soft.
  • With scissors snip the GREEN part of the spring onions over the grapes.
  • Serve fish over mashed potatoes topped with grape sauce.

Nutrition Facts : Calories 604, Fat 17.1, SaturatedFat 8.7, Cholesterol 159.4, Sodium 819, Carbohydrate 49.5, Fiber 4.2, Sugar 12, Protein 56.8

GRAPE SAUCE



Grape Sauce image

This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.

Provided by Alan Leonetti

Categories     Sauces

Time 22m

Yield 2 cups

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup white grape jelly
1 1/2 cups white grape juice
1 tablespoon flour
1 tablespoon cornstarch, dissolved in
1 tablespoon water
1/2 cup chicken stock or 1/2 cup chicken broth
1/4 cup Splenda granular, sugar substitute

Steps:

  • Using a double boiler, melt butter and stir in the flour.
  • Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
  • Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
  • Continue to cook and stir until thickened again.

Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9

CHARRED SPRING ONIONS & ROMESCO



Charred spring onions & romesco image

Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time

Provided by Rosie Birkett

Categories     Lunch, Starter, Vegetable

Time 20m

Number Of Ingredients 11

100g blanched almonds , roasted
50g walnuts , roasted
2 garlic cloves , peeled and roasted until golden
400g skinned roasted red peppers , from a jar
1 tsp tomato purée
1 slice sourdough bread , soaked in a bit of water
100ml extra virgin olive oil , plus extra for griddling
½ tsp cayenne pepper
½ tsp hot smoked paprika
2-4 tsp red wine vinegar
bunch spring onions , outer layer removed

Steps:

  • Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
  • For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION



Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion image

This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU

Provided by robd16

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

3 large chicken breasts, cut into bite size pieces
100 g roasted cashew nuts (optional)
8 -12 spring onions, chopped (scallions)
1 small onion, chopped
1 green pepper, chopped
1 (7 ounce) can pineapple chunks in juice (small size can)
gingerroot, peeled and chopped finely (2-3 inch chunk)
3 garlic cloves, crushed
2 tablespoons sunflower oil
2 tablespoons rice wine (can use dry sherry)
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons golden syrup
1 tablespoon tomato ketchup
1 1/2 tablespoons vinegar
2 tablespoons cornflour
1/4 teaspoon Chinese five spice powder
1/4 pint water (plus a little more if needed)

Steps:

  • First of all make the sauce. Combine everything, mix well until smooth and set aside.
  • Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
  • Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
  • Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
  • After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
  • Utterly Delicious.

Nutrition Facts : Calories 417.5, Fat 17.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 880.5, Carbohydrate 40, Fiber 2.5, Sugar 26.3, Protein 25.8

GREEN ONION SAUSAGE AND SHRIMP GRAVY



Green Onion Sausage and Shrimp Gravy image

Provided by John Besh

Categories     Brunch     Mardi Gras     Dinner     Sausage     Shrimp     Family Reunion     Party     Potluck     Green Onion/Scallion     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6–8

Number Of Ingredients 16

1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup Basic Chicken Stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped

Steps:

  • 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
  • 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
  • 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
  • 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.

EASY CREAM SAUCE



Easy Cream Sauce image

This sauce is so quick and delicious! It can accompany any meat, fish or veggie medley! It's so rich, noone would know it was so cheap.

Provided by Angelic1

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 3

1/2 cup cream cheese (any variety, I love chive and veggie)
1/2 cup chicken broth
1 teaspoon butter or 1 teaspoon margarine

Steps:

  • In a large pan, melt all of the butter.
  • Add the cream cheese and the chicken broth.
  • While stirring the sauce, bring sauce to a boil for a minute.
  • Don't burn the sauce!
  • Simmer for 2-5 more minutes.
  • Serve atop any meal; it's delicious!

Nutrition Facts : Calories 114.4, Fat 11.2, SaturatedFat 7, Cholesterol 34.4, Sodium 188, Carbohydrate 0.9, Sugar 0.1, Protein 2.8

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