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spring onion recipes please
16 Answers
I've just been given a load of spring onions, I do cook and have loads of recipes but have never made anything with spring onions.
Can anyone suggest anything?
All the recipes I've found call for just 1 or 2 onions, I've got 5 big bunches.
Thanks
Can anyone suggest anything?
All the recipes I've found call for just 1 or 2 onions, I've got 5 big bunches.
Thanks
Answers
1 to 16 of 16
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Onion Salad
3 bunches green onions, chopped
2 hard-cooked eggs, peeled and chopped
1 cup mayonnaise
1 (4 ounce) packet saltine crackers, crushed
Toss together the green onions and hard-cooked eggs until blended. Stir in the mayonnaise.
Carefully stir in the crackers until well coated.
Serve immediately so the crackers do not get soggy.
Metric:
3 bunches green onions, chopped
2 hard-cooked eggs, peeled and chopped
235 ml mayonnaise
136 g saltine crackers, crushed
3 bunches green onions, chopped
2 hard-cooked eggs, peeled and chopped
1 cup mayonnaise
1 (4 ounce) packet saltine crackers, crushed
Toss together the green onions and hard-cooked eggs until blended. Stir in the mayonnaise.
Carefully stir in the crackers until well coated.
Serve immediately so the crackers do not get soggy.
Metric:
3 bunches green onions, chopped
2 hard-cooked eggs, peeled and chopped
235 ml mayonnaise
136 g saltine crackers, crushed
Grilled Onions
12 green onions, rinsed, ends trimmed
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat.
Cut a sheet of aluminum foil to about 12x15 inches.
Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper.
Arrange butter over the onions.
Keeping the green onions flat, fold the foil to make a sealed cooking pouch.
Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.
Metric:
12 green onions, rinsed, ends trimmed
2 cloves garlic, minced
30 g butter, cut into small pieces
salt and ground black pepper to taste (optional)
12 green onions, rinsed, ends trimmed
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat.
Cut a sheet of aluminum foil to about 12x15 inches.
Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper.
Arrange butter over the onions.
Keeping the green onions flat, fold the foil to make a sealed cooking pouch.
Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.
Metric:
12 green onions, rinsed, ends trimmed
2 cloves garlic, minced
30 g butter, cut into small pieces
salt and ground black pepper to taste (optional)
Basque Chicken Pie with Spring Onion Relish
500 gm white bread dough
1 egg, beaten (to glaze)
1 red pepper, diced
1 green pepper, diced
1 large onion, diced
225 gm tomatoes, seeds removed
50 gm ham, diced
350 gm cooked chicken, diced
2 tbsp oil
1/2 garlic clove, crushed
1 tsp salt
1/4 tsp pepper
SPRING ONION RELISH
3 tbsp sesame seeds
1 bunch spring onions, finely chopped
2 tsp fresh grated ginger
1 1/2 tbsp light soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sugar
Preheat the oven to 220C/400F/gas 6.
Prepare the filling. Remove the core and seeds of the peppers and dice finely.
Heat the oil and fry off the peppers with the onion and garlic.
Add the tomatoes, ham and chicken and bring to the boil. Add seasoning and remove from the heat.
Divide the bread dough in half and roll out on a floured surface in two rounds approximately 12 inches in diameter.
Place one round on a greased baking tray. Spread on the chicken mix to within 1cm of the edge and brush with egg wash.
Place a second round on top and press the edges down to seal. Score with a knife and brush with beaten egg and bake for 35-40 minutes.
Spring onion relish: Place all ingredients into a food processor and blend.
Serve the pie with the relish and a mixed dressed salad.
500 gm white bread dough
1 egg, beaten (to glaze)
1 red pepper, diced
1 green pepper, diced
1 large onion, diced
225 gm tomatoes, seeds removed
50 gm ham, diced
350 gm cooked chicken, diced
2 tbsp oil
1/2 garlic clove, crushed
1 tsp salt
1/4 tsp pepper
SPRING ONION RELISH
3 tbsp sesame seeds
1 bunch spring onions, finely chopped
2 tsp fresh grated ginger
1 1/2 tbsp light soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sugar
Preheat the oven to 220C/400F/gas 6.
Prepare the filling. Remove the core and seeds of the peppers and dice finely.
Heat the oil and fry off the peppers with the onion and garlic.
Add the tomatoes, ham and chicken and bring to the boil. Add seasoning and remove from the heat.
Divide the bread dough in half and roll out on a floured surface in two rounds approximately 12 inches in diameter.
Place one round on a greased baking tray. Spread on the chicken mix to within 1cm of the edge and brush with egg wash.
Place a second round on top and press the edges down to seal. Score with a knife and brush with beaten egg and bake for 35-40 minutes.
Spring onion relish: Place all ingredients into a food processor and blend.
Serve the pie with the relish and a mixed dressed salad.
Pickled Spring Onions
1 lb spring onions, white part only
2 cup vinegar
1/2 cup palm sugar
2 tbl salt
5 x shallots diced
Dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1 1/2 hours) or until semi-dry.
Place in a sterilized glass jar.
Boil the vinegar, sugar and salt; allow to cool.
Pour liquid into the jar to cover the onions.
Marinate for 3 days.
Will last for 2 to 3 weeks refrigerated.
This recipe yields 4 servings.
1 lb spring onions, white part only
2 cup vinegar
1/2 cup palm sugar
2 tbl salt
5 x shallots diced
Dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1 1/2 hours) or until semi-dry.
Place in a sterilized glass jar.
Boil the vinegar, sugar and salt; allow to cool.
Pour liquid into the jar to cover the onions.
Marinate for 3 days.
Will last for 2 to 3 weeks refrigerated.
This recipe yields 4 servings.
Hi L - if epicurious is of interest, I'll give you a plug for:
http://www.astray.com/recipes
http://www.thefoody.com/recipes.html
http://www.gourmetsleuth.com
http://whfoods.org Worlds Healthiest Foods site with stacks of info and recipes (scroll down for link on left)
http://www.recipelink.com
and one of the other ones is http://www.recipezaar.com
You may have some of these already, but between the Astray site, Epicurious and the others that offer search by ingredient, I reckon they are some of the more useful one on the web. The BBC food site is pretty good, and Delia Online turns up the odd idea, but I find some of the info on those two soemtimes rather un-inspiring...
There are a couple of other UK site I use regularly for refreshing the brain with some suggestions about seasonal produce too, like Veg Box Recipes and the Seafish.org site is good too...
Ta for now, and bon appetit..!
http://www.astray.com/recipes
http://www.thefoody.com/recipes.html
http://www.gourmetsleuth.com
http://whfoods.org Worlds Healthiest Foods site with stacks of info and recipes (scroll down for link on left)
http://www.recipelink.com
and one of the other ones is http://www.recipezaar.com
You may have some of these already, but between the Astray site, Epicurious and the others that offer search by ingredient, I reckon they are some of the more useful one on the web. The BBC food site is pretty good, and Delia Online turns up the odd idea, but I find some of the info on those two soemtimes rather un-inspiring...
There are a couple of other UK site I use regularly for refreshing the brain with some suggestions about seasonal produce too, like Veg Box Recipes and the Seafish.org site is good too...
Ta for now, and bon appetit..!
Thanks ladies (apologies if you're not!)
...some great links there thank you, I'll take a look.
I have a passion for food and hundreds of books but I do tend to look online for recipes nowadays.
There looks to be some good vegetarian and fish recipes on there too - my daughter is a veggie so I'm always interested in new ideas. Thanks very much.
...some great links there thank you, I'll take a look.
I have a passion for food and hundreds of books but I do tend to look online for recipes nowadays.
There looks to be some good vegetarian and fish recipes on there too - my daughter is a veggie so I'm always interested in new ideas. Thanks very much.
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