Page 45 - Delicious - UK (February 2020)
P. 45
what’s good now.
the pan/dish and let them sizzle for
Onion porridge with 4-5 minutes, but don’t let the butter
roasted onions and thyme burn. Tuck a small sheet of
SERVES 2 AS A MAIN, 4 AS A STARTER. compostable baking paper down
HANDS-ON TIME 30 MIN, OVEN TIME 35 MIN around the onions, cover with the
lid, then bake in the oven for
This porridge is somewhere 20 minutes. Remove the lid, then
between a creamy risotto and return to the oven for a further
a bread sauce, and goes so well 15 minutes until the onions are
with sweet roast onions. exceptionally soft and tender and
caramelised on the underside. Lift
• 60g butter them out onto a plate to rest.
• 1 tbsp olive oil, plus extra to drizzle 3 Remove any darker bits of herb
• 6-8 fresh sage leaves from the pan/dish, then put on a
• 4-6 fresh thyme sprigs medium heat. Add 400ml stock and
• 4 large firm onions, halved bring up to a simmer, scraping up
through the root the bits from the base of the pan.
• 425ml vegetable or chicken stock 4 Stir in the porridge oats, turn
• 100g porridge oats down the heat to a low simmer and
• 50g hard cheese, such as pecorino keep stirring for 5-6 minutes. If the
or parmesan (vegetarian if need porridge is looking too thick, add
be), grated, plus extra to serve a dash more stock (it should have
• 2-3 tbsp double cream the consistency of bread sauce). Stir
• Crusty bread and green salad in the remaining butter and grated
to serve cheese, then add the cream and
a grinding of black pepper to taste.
1 Heat the oven to 190°C/170°C fan/ 5 Spoon the porridge into a warmed
gas 5. Put a heavy-based ovenproof serving dish and arrange the onions
frying pan or hob-safe shallow on top. Drizzle with a little more oil
roasting dish (one with a lid) over and serve with more cheese, some
a medium-high heat. Add half the crusty bread and a green salad.
butter and 1 tbsp of the olive oil. PER SERVING (FOR 4) 431kcals, WHAT’S IN SEASON IN FEBRUARY
When it’s bubbling, scatter in the 27.9g fat (13.9g saturated), 9.7g Onions are particularly good in winter, bringing
much joy to the kitchen through the leaner
herbs and season. protein, 31.7g carbs (12.5g sugars),
months, of which February is definitely one. That
2 Put the onions cut-side down into 0.5g salt, 6.8g fibre
said, there’s still a wealth of seasonal ingredients
to inspire your cold-weather cooking…
l Parsnips, celeriac and swede won’t be at their
peak for much longer now, so mash, roast, purée,
bake and generally cook the heck out of them
while you still can.
l English white and red cabbages are coming to
an end too, but it’s easy to preserve them for the
months ahead. Look for ‘a simple fermented
cabbage recipe’ in the winter recipe section
at gillmeller.com and find other cabbage recipes at
deliciousmagazine.co.uk.
l Line-caught cod, rock oysters and brown crab
all thrive in the cold waters of winter, so now’s
a good time to pay your fishmonger a visit.
l Chicory and radicchio leaves have a bitter yet
invigorating flavour. I love them in salads with
blood oranges and celeriac or braised with cream,
anchovies, garlic and rosemary.
l Curly kale and cavolo nero are packed with
vitamins and antioxidants – everything we need
to keep us going into March.
