A Taste of South Africa with the Kosher Butcher's Wife by Sharon Lurie

Author:Sharon Lurie
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2019-05-24T00:00:00+00:00

Crispy fried onions

2 onions, halved and very thinly sliced

1⁄2 cup cornflour

1⁄2 tsp paprika

1 tsp salt

First prepare the balsamic reduction (it will make about 2 cups). Mix the balsamic vinegar and brown sugar in a saucepan over a medium heat, stirring constantly until the sugar has dissolved. Bring to the boil, reduce the heat to low, then simmer, uncovered, until reduced by half (20–25 minutes). The reduction should be able to coat the back of a spoon. Leave to cool and pour into a jar with a lid. Store in the refrigerator.

If making your own crispy fried onions (makes about 1–11⁄2 cups), place the onions in a plastic bag, sprinkle with the cornflour, paprika and salt, then seal the bag. Massage the onions until they are evenly coated; they should sweat naturally in the bag, ensuring that the moisture absorbs the flour mixture and coats them. Deep-fry the onions in oil until golden-brown and crispy, then set aside to drain on kitchen paper.

For the dressing, mix the half-cup of balsamic reduction with the vinegar, oil and salt, then whisk until well combined.

To assemble the salad, arrange the lettuce leaves and rocket on a serving platter. Place the avocado slices on top. Sprinkle over the biltong, followed by the tomatoes and coriander or parsley. Place the mint leaves delicately over all. Just before serving, drizzle the dressing over the salad and top with a sprinkling of the crispy fried onions.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.