Sage And Onion Beef Olives Recipes

ENGLISH ONION SOUP WITH SAGE & CHEDDAR

Steps:

• Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
• Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
• Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes - your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don't be tempted to speed this bit up.
• When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
• Preheat the oven or grill to maximum.
• Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
• Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
• Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

SAGE AND ONION BEEF OLIVES

Steps:

• First to prepare the beef olive stuffing: Prepare the Paxo Sage and Onion Mix as per the packet instructions. Carefully work the sage and onion mix into the pork beef mince in a mixing bowl. Work the mixture till the sage and onion mix is evenly spread throughout the mince. Add the minced garlic, Worchester sauce, salt and pepper to taste. Work the mixture thoroughly Preparing the Beef Olives Lay one thinly sliced minute steak on a clean flat surface length-wise from your left to your right. Place a slice of bacon/gammon on top of the meat. Take a good spoonful of meat mince and lay it out in a line to one side but approximately 3 fingers width away from the edge. Ensure the mince does not reach all the way to the top or bottom edge of the meat. Now take the lower end of the minute steak and fold it upwards till you cover the lower end of the mince. Now do the same with the top end. Roll the left end of the minute steak over the mince mixture and continue to roll till you form a neat roll of meat. Cooking You will need an oven dish for this one, possibly rectangular. You will need to seal the dish I normally use aluminium foil to seal the dish. Lay the beef olives you prepared inside the oven dish. Pour in the glass of white wine, sprinkle salt on the top, place the sprig of Rosemary on top. Seal the oven dish as explained earlier and place in an oven at 200 degrees Celsius for approximately 1 hour.