Two easy sides at the BBQ Jul 5, 2017 6:28:22 GMT -6
Post by Sylvia on Jul 5, 2017 6:28:22 GMT -6
Goes particularly well with my "Scotch Lamb Cutlets" recipe in today's newsletter
Pickled Red Onions
2 medium onions, peeled
2 tbsps of red wine vinegar
1 tsp of caster sugar
salt & pepper
Slice the red onions thinly into rings using a mandolin, food processor or sharp knife. Put them in a bowl, making sure the onion rings are separated, and add the red wine vinegar, caster sugar, a pinch of salt and freshly ground pepper and stir to combine. Set aside for 10 minutes until the onion rings have softened. This can be served like this, but I have made a jam/chutney very similar to this in my crockpot, good when making Red Onion and Goats' Cheese Tarts.
Chilli Soured Cream
1 tsp. chipotle chilli paste
150ml soured cream
Mix well together and chill in the fridge until needed.