Sunday, 8 February 2015

Rosanna Pink Onions

A couple of weeks ago, supplier Rosanna Onions came to Tesco HQ to sample their pretty pink onions. Now, I'm not ashamed to admit this...but I love an onion! Red, white, spring, bhaji, anything but pickled. I don't care if my breath stinks, I don't care if my lunch stinks - I love the onion! Needless to say I was excited to try these pink onions as I was a fan of the aesthetics and the taste. 

I didn't want to make some crazy soup or tart, so I went for baked wholemeal onion rings and guacamole using the Rosanna onions in both dishes. Bloody tasty and my own recipes.

These onions are sold exclusively at Tesco and 2p from every pack sold will be donated to Cancer Research UK, so not only can you cook with a pretty pink onion, but you can help beat cancer at the same time. Win - win!

Snacking heaven!
Oven baked, wholemeal onion rings

Thought I'd post the recipe for my super healthy snacks...

Onion Rings
1 large onion (Rosanna Pink Onion preferably)
2 slices of wholemeal bread (can be any bread you like)
2 eggs
1 tsp paprika
pinch of salt and pepper
fresh coriander to garnish

- preheat the oven to 200 degrees/Gas mark 5/6
- blend 2 slices of bread in a blender until breadcrumb consistancy
- add the paprika and salt and pepper to the breadcrumbs in a bowl, mix in well
- in a separate bowl, beat 2 eggs until slightly frothy, you need to aim for a sticky texture
- peel and cut the onion into different thickness rings from 1cm - 2cm thick, it doesn't have to be perfect, the odd sizes make them look better!
- pop the rings out to form different sizes
- dip each ring into the sticky egg mixture, coating well
- then dip into the breadcrumb mixture, also coating well
- place on a large baking tray and repeat until the tray is full
- place in the oven and cook until crispy and golden for around 15-20 minutes
- eat them and feel happy about your life

2 ripe, soft avocados
15 or so cherry or baby plum tomatoes
1 fresh red chilli
fresh coriander
salt and pepper
1 lime
Half an onion (optional)

- chop the tomatoes into small pieces and place in a bowl (I tend to cut in half, half them again, and then again)
- finely chop the chilli into very fine, small pieces (a quarter of the chilli for a kick, half for some hot, hot heat. Judge yourself on how large the chilli is, sometimes its best to add in a small amount and top up at the end if you want more spice)
- add to the bowl and mix in well with the tomatoes
- cut each avocado in half, cutting around the stone in the middle and discarding
- with a spoon scrape out all of that amazingness, breaking into chunks as you add to the bowl
- mix in well with a fork with the tomatoes and chilli until you have what resembles a chunky guacamole
- dice the onion half and add to the mixture
- cut a handful of coriander and chop finely, add this to the bowl
- add a pinch of salt and pepper to the mixture
- then squeeze one half of the lime into the bowl and mix well
- dip one of those bad boy onions ring into the guaca and spend the rest of your day happy!