I made this recipe, along with a Japanese curry gravy version topped with
sliced spring onion for Friday beers at work.
Not exact matches
Ingredients Shanks - lamb shanks (1
for each person)- 1 yellow
onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few
springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine
3 tablespoons olive oil 1/4 cup flour 1 medium sized
onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8
springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Boil or steam the broccoli
for 3 - 4 minutes, toast the sesame seeds in a dry pan and thinly
slice a
spring onion.
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly
sliced — 4
spring onions,
sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or
spring onions for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4
spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4
slices of lime — to serve
You saute thinly
sliced potatoes in olive oil
for 10 + min, add diced
spring onions and some fresh rosemary, s & p, saute some more and then add a bunch of eggs, cook til firm and then broil to finish.
Spring omelet breakfast Ingredients for 2 person: 4 eggs finely chopped chives 2 chopped spring onions 1 cup of fresh chopped spinach leaves 1/2 cup sliced fresh mushrooms 1/2 cup diced fresh tomatoes 30grams or -LS
Spring omelet breakfast Ingredients
for 2 person: 4 eggs finely chopped chives 2 chopped
spring onions 1 cup of fresh chopped spinach leaves 1/2 cup sliced fresh mushrooms 1/2 cup diced fresh tomatoes 30grams or -LS
spring onions 1 cup of fresh chopped spinach leaves 1/2 cup
sliced fresh mushrooms 1/2 cup diced fresh tomatoes 30grams or -LSB-...]
For the prawn filling,
slice the prawns into small pieces, wash the mint, lemon, and
spring onions.
Ingredients
For the vegetables 2
spring onions, cleaned and
sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped
For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
Raw Produce
Sliced red
onion Small
spring onions, all colors Shaved fennel
Sliced fresh chiles (fresno, serrano, etc.) Scallions Garlic cloves (
for rubbing onto the crust!)
SCALLIONS (green
onions,
springs onions, etc.) can be washed,
sliced, and stored in a glass jar
for up to 3 days.
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red
onion, finely
sliced 2
spring onions, bottoms trimmed and
sliced on a diagonal 2 tablespoons of olive oil + extra
for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow
onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)
One pack of firm Tofu 3 - 4
spring onions 1/4 cup of peas, boiled
for 3 - 4 minutes 1 red pepper, diced one firm tomato,
sliced horizontally into 1/4 of sweetcorn kernels 1/4 tsp of garam masala 1/4 tsp of black pepper 1/4 lemon, squeezed
For the Salad 12 prawns, peeled and deveined 4 red chillies, finely chopped 1/4 red
onion,
sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
sliced thinly 1 stalk
spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber,
Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
Sliced Thinly 1 tbsp sesame seeds
For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm Sugar
Slice the
spring onions and add in 3 (leaving the extra chopped
spring onions for garnishing).
Kyle Kwong's Chicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (
spring)
onions 12 cloves of garlic, peeled and crushed 1.25 cups of
sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer
for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer
for 14 minutes making sure it doesn't start boiling again (but it is important that is simmers!)