RECIPES

Onion paprika sauce

Ingredients

• 4 medium size finely sliced onions
• 2-3 teaspoons of paprika
• Half to 1 teaspoon of chili
• Oil for frying
• 1-2 glasses of wine
• 400 ml of stock or water
• 2-3 dessertspoons of rice flour, for thickening
• Salt and pepper to taste

• 1 medium saucepan

Method

• Fry the onion until slightly golden, reduce the heat then mix in the paprika and chilli infusing together for a few moments.
• With the heat back up, pour in the wine and reduce it all in to the onions, add a third of the stock and reduce in again. This adds flavour to the sauce, the more you reduce the stronger the flavour. Add the remaining liquid and simmer for about 20-30 minutes.
• Once the onions are cooked remove from the heat, season and thicken with the rice flour; simply sprinkle it on top, and mix through, then leave it to thicken up which will take 2-3 minutes. Repeat the process if not quite thick enough.
• Serve separately in a warmed jug or sauceboat.

Leftovers:

Will keep 2-3 days covered in the fridge, it will improve with keeping. Having a good sauce in the fridge is a very handy thing to have; served again just re-heated, or used as a base to flavour another dish.

Roasted vegetables with spicy glaze

Ingredients

• 2-3 carrots
• 2 parsnips
• 2 onions
• Glaze: a thumb size piece of ginger, quarter to half teaspoons of chili, 1 teaspoon of paprika, a drizzle of sesame oil
• 1 lemon~ juice and zest
• 2-3 dessertspoons hemp or olive oil
• Salt and pepper

• 1 roasting dish

Method

• Scrub then cut the carrots and parsnips, cutting the carrots in smaller pieces to allow equal cooking time.
• Peel the onion leaving the root piece intact, cutting it in half then into thick slices.
• Wash, then grate the ginger on the fine side of the grater; the skin stays on the outside the flesh goes through. Place in a bowl with the rest of the glaze ingredients and mix well, add the vegetables coating thoroughly.
• Spread them evenly onto the heated baking dish, turning them every once in a while for an approximate cooking time of 40-50 minutes

Leftovers:

Sprinkled with a little balsamic vinegar as a salad, or chopped and added to a soup.