30 | APPETIZERS Serves: 4 3 large onions Oil for frying 1 cup all-purpose flour Salt and pepper At least ¾ cup beer/soda water. But beer is best Peel the onions, leaving the roots in place; they hold the onions together while slicing. Then slice thinly. I used the thickest cut on my mandolin. Separate the rings and place in a bowl. In the meantime heat a large pot with vegetable oil until bubbles appear around a wooden spoon when placed in the oil. In another bowl whisk the flour, salt, pepper and beer to make a thick mixture. Then pour it over the onions and mix well. Adjust the consistency if necessary, adding more beer or flour so batter just coats onions rings. With tongs grab rings and place them in the hot oil. They stick together in clumps. Turn over to brown on both sides, brown but slightly soft. Then remove to a paper-lined plate. Cover with foil and keep warm until ready to serve. You can also put them in a loaf pan and heat in a warm oven for about 8 minutes. BRAISED FENNEL WITH CAPERS AND OLIVES Adapted from https://ottolenghi.co.uk/recipes Delicious Serves: 10 2 fennel bulbs 3 Tbs olive oil, plus extra for drizzling Salt and black pepper 4 large whole garlic cloves, sliced 1 Tbs lemon juice mixed with 2 Tbs red-wine vinegar/4 Tbs Verjuice 1 medium tomato, cut into 1 cm dice 250ml vegetable stock 20g capers, drained and chopped 25g Kalamata olives, pitted and chopped in half 1 Tbs chopped thyme leaves 2 tsp sugar Pinch of salt
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