Pinkonions Recipes

HOME

Steps:

• Method 1. Fill and boil the kettle. Peel and slice the onions as thinly as possible. Pop them into a bowl. 2. Pour over enough boiling water from the kettle to cover the onions and leave for 2 mins to soften. 3. In a jug, mix together the salt, sugar and vinegar. 4. Drain the onions and shake off any remaining water. Transfer them to a large jar. 5. Drop in the bay leaf into the jar with the onions then pour over the vinegar mixture. Pop the lid on tightly and shake the jar gently. Pop in fridge for at least 20 min till bright pink. 6. Add the pickled pink onions to any dish that needs a touch of tang or a bit of bite. 7. TICKLED PINK · Top ramen, Buddha bowls, dals and curries · Add tang to tacos, burrito bowls and chilli · Fill your favourite burger · Toss into a wok of stir-frying veg · Fold into potato salad · Toss through green salads (the pickling liquid is a fab dressing) · Add to a cheese platter or, of course, a cheese sandwich · Stir through yogurt and serve with a curry · Chop and stir through softened butter to top lamb or beef steaks 8. Store in the fridge, making sure the onions are covered by the liquid, for up to 2 weeks. Drizzle over a little of the pickling liquid when serving, for extra flavour

PIONONOS

Steps:

• For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
• Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
• For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
• Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
• Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
• Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
• Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
• Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
• Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.

QUICK PICKLED ONIONS

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.