Rice and onion moulds
This is really more of a serving suggestion than a recipe. Packing hot rice into buttered moulds makes an attractive presentation for special occasions. I use buttered ramekins or individual pudding moulds, but old-fashioned tea cups would work just as well.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 1 cup (250 ml) quick-cooking long grain rice
- 550 ml (19 fl oz) vegetable or chicken stock
- 6 to 8 spring onions, finely chopped
- 1-2 Tbsp chopped fresh parsley
- Salt and black pepper
- Bring the rice to the boil in the vegetable or chicken stock. Stir once, cover, then simmer gently for 12 to 15 minutes, until all the water has been absorbed.
- Generously butter 4 to 8 ramekins or moulds. Stir the onions into the rice with the chopped parsley and season well. Pack the mixture into the prepared moulds and press down firmly.
- Unmould carefully on to warmed serving plates and use immediately.
Sweet onion pie
Sweet onions usually have a white skin and a distinctive, nutty flavor. This pie can be served as either a vegetable main dish or as an accompaniment to roast meat, or even fish. The runny filling also makes great gravy! I prefer a top-only crust, but make a double-crust pie if you prefer by doubling the pastry ingredients.
Preparation time: 40 minutes
Cooking time: 30 minutes
- 3 large sweet onions, such as Vidalia, thinly sliced
- 4 Tbsp unsalted butter
- 1/2 tsp grated fresh nutmeg
- Salt and black pepper
- 140 g (5 oz) plain flour
- 1 tsp paprika
- 85 g (3 oz) salted butter
- 2 eggs, beaten
- 250 ml (9 fl oz) milk
- 150 ml (5 fl oz) soured cream
- 3 Tbsp snipped fresh chives
- Cook the sweet onions in the butter with the nutmeg over a medium heat for about 15 minutes, until lightly golden. Season well then allow to cool slightly.
- Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6. Mix the flour and paprika in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add sufficient cold water to mix to a firm pastry dough, then turn out on to a floured surface.
- Beat the eggs into the milk, soured cream and chives, then mix into the onions and turn into a suitable buttered pie dish. Roll out the pastry and use to cow- the pie, using any trimmings to make decorative leaves. Make a slit in the pastry lid to allow the steam to escape, then brush with a little milk.
- Place the pie dish on a baking sheet – in case the filling bubbles over and bake in the hot oven, immediately lowering the temperature to 190°C/375°F/Gas Mark 5, for 30 minutes, or until the pastry is golden brown. Serve hot.
Interested to learn more vegetable recipes? Check out Delicious Potato Gratin.