Tag: onions

Pan of potatoes, onions and sausages – Gordon Ramsay’s version

There pan of potatoes, onions and sausages And a rustic and succulent dish which embodies the simplicity of home cooking, offering a perfect mix of flavours.

This recipe, much loved in the cuisines of different cultures, combines basic ingredients to create a complete and satisfying meal. Especially when it’s cold outside and you’re looking for caloric and warming foods!

The sausagesthe main protagonists of this recipe, give the dish that robust and juicy flavour. They can be of different kinds: fresh sausages, smoked or seasoned with spices, depending on your preference.

Once you have assembled the main ingredients in the pan, you can add spices and herbs to enhance the flavours. A pinch of salt, pepper, rosemary or thyme can make the difference in bringing the flavor of this dish to perfection. There cooking in the oven guarantees maximum flavourcreating one on the surface golden and fragrant layer.

The pan of potatoes, onions and sausages is a versatile dish, suitable for different occasions. It can be served as single dish for an informal family lunch or as dish at a convivial dinner with friends. It can also easily adapt to specific dietary needs. For example, you can have one vegetarian version replacing sausages with plant-based alternatives.

This dish represents a combination of comfort food and authenticity, offering a balanced mix of carbohydrates, proteins and vegetables.

The combination of simple but tasty ingredients makes this pan a timeless classic that conquers all palates. Anyone who loves home cooking cannot fail to appreciate the taste of such a substantial and traditional dish.

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Microwave Caramelized Onions – Yet another food blog – Gordon Ramsay’s version

That of Caramelized onions it is a preparation that requires about an hour of cooking, in the oven or in a pan but which, thanks to the microwave and an airtight container, saves time and energy. Paired with bread and cheese… in 15 minutes it also saves the aperitif.

Caramelized onions in the microwave are perfect for an improvised bruschetta but also for many other preparations, as a side dish, topping or filling. Try them on a white pizza or in a burger with frayed shank, or as an accompaniment to a slice of beef or duck breast.

A tasty idea? Try them in this one of mine risotto, with seasoned ricotta and diced salamAnd.

The red onion of Tropea

For these caramelized onions in the microwave I chose red onions from Tropea, a variety with ancient origins, with historical traces dating back to Roman times. It takes its name from the picturesque Calabrian city which, with its Mediterranean climate and mineral-rich soils, has allowed this vegetable to thrive and develop its unique characteristics.

It stands out for its vibrant color and sweet taste, with a slight hint of spiciness. It is appreciated not only for its distinctive flavor, but also for its nutritional properties. This onion is rich in vitamins, especially vitamin C, and contains antioxidants and has antibacterial and anti-inflammatory properties.

In the kitchen there onion it is a versatile ingredient, to be used both raw and cooked… or caramelized!

Mussakhan Palestinian Roast Chicken with Sumac and Red Onions by Gordon Ramsay

Mussakhan, one of the beloved national dishes of Palestine, is just one of those dishes that you have to eat it with your hands. “Mussakhan” (literally means “something that is heated”), is roasted chicken, heavily spiced with sumac and a few other Middle Eastern spices. It’s a simple, hearty, oniony and packed full of fingerlicking flavour dish that you absolutely need to try.
Mussakhan is usually served over taboon bread which soak up the juice and olive oil, but it’s equally delicious over a bed of rice or alongside a seasonal salad.

1.2kg Chicken drumsticks (or quarters)
4 tbsp Extra-virgin olive oil, divided, plus more for drizzling
2 tbsp Ground sumac, plus more for sprinkling
1/2 tsp Ground allspice
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
3 tbsp Fresh lemon juice
1 tbsp Minced garlic (about 4 medium garlic cloves)
1 1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 Large red onions, halved then thinly sliced
2 tbsp Pine nuts, toasted
Arabic taboon bread, for serving
1/4 cup Coarsely chopped flat-leaf parsley

Place chicken drumsticks in a large bowl. Separate thighs and drumsticks if using chicken quarters. Add in 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for at least 1 hour or overnight in the refrigerator.
When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 190C/375F.
Line a large baking tray with aluminum foil, then add the chicken drumsticks. Scatter the onion around the pan. Drizzle any extra marinade over. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 40–50 minutes.
Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.
In a small skillet over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer to a plate lined with kitchen paper to drain and cool slightly.
Remove the bread and transfer to a large serving platter. Top it with the chicken drumsticks and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Enjoy!

Chef Gordon Ramsay Recipes

Tag: onions

Pan of potatoes, onions and sausages – Gordon Ramsay’s version

Related

Microwave Caramelized Onions – Yet another food blog – Gordon Ramsay’s version

The red onion of Tropea

Mussakhan Palestinian Roast Chicken with Sumac and Red Onions by Gordon Ramsay