As
a well known British favourite, pickled onions are usually
enjoyed with fish and chips, a ploughman’s platter
or even a pint of cider. But these little joys in a
jar can be used for more than just the traditional.
Pickled onions are also a surprisingly versatile ingredient
that can be used in salads, hotpots and even curries.
To help us learn how we can incorporate these snacks
into our own homemade dishes, Nigel Barden shares his
top tips for those not so traditional pickled onion
recipes.
Below are some interesting recipes using pickles and
in addition Nigel Barden video demonstrates how to make
some great meatballs with a pickled onion twist which
add a fantastic texture and that famous sweet tang.
Watch the video to find out how to make your own perfect
pickled onion meatballs.
The recipes come form Garner’s who produce pickled
onions, as well as other pickles and chutneys.
Who are Garner's?
In the beginning . . . there was a farmer’s wife
from Worcestershire who, every year, would preserve
some of her fruit and vegetable crop to keep her storecupboard
stocked over winter. Friends began to enjoy her little
jars of piquant pickles and they also started to make
appearances at fetes, markets, delicatessens and speciality
food stores.
The locals developed a bit of a taste for these pickled
delights with their distinctive crunchy texture and
strong vinegar kick. As word spread, demand grew and
eventually it became clear the farmhouse kitchen table
just wasn’t going to do. Production moved to other
premises nearby and eventually to a purpose built facility
on farm land in Pershore.
In 2001 the family-owned and run business Baxters took
over the reins at Garner’s, continuing the company’s
tradition of quality and taste.
Today they still take great pride in hand making the
pickles for a real homemade taste. Every onion is hand
peeled and inspected to make sure it passes the Garner’s
test before being pickled in the finest malt vinegar.
They have stuck to traditional pickling techniques and
the original recipe to ensure every Garner’s onion
has that trademark taste and crunch.
The Garner’s range includes a variety of pickles
and chutneys for all tastes and serving occasions. They
make great accompaniments, handy ingredients and simple
snacks - all round storecupboard heroes. If you like
to get creative in the kitchen take a look at the recipes
for some inspiration:
6 Garner’s Original Pickled Onions/160g
500g minced beef
75g wholemeal breadcrumbs
1 medium egg
Freshly milled pepper
A light pinch of salt
1 level tsp mixed herbs
Rapeseed oil for frying
Method
Chop
the pickled onions and place in a bowl with beef,
breadcrumbs, egg and seasoning.
Mix
ingredients with a fork. You can also lightly blitz
with a food processor for a smoother mixture.
Using
a pudding spoon, take spoonfuls of the mix and shape
into neat balls. Place on a plate and chill until
ready for use.
Heat
oil in pan and brown the meatballs on all sides, keep
the pan moving gently.
Once
browned, reduce heat and continue cooking for approximately
10 minutes.
Cut
open one meatball to check they are thoroughly cooked
through with no pink or use a thermometer probe. The
internal temperature should exceed 75°C.
Serve
up your meatballs with mashed potato, a sprinkling
of chopped pickled onions for extra bite and a spoonful
of fruit jelly such as cranberry but you can also
use redcurrant or bramble.
As
an alternative to meatballs you can also make burgers
with the same mix.
Serves
4 - 6 depending on appetites!
PAN ROASTED VENISON WITH PICKLED SHALLOTS
The
venison is delicious served alongside creamy mashed
potatoes with a sprinkling of chives.
Ingredients
150g Garners Pickled Shallots, drained
15mls rapeseed oil
4 venison steaks
150g button mushrooms
A few sprigs of thyme
4 tbsps redcurrant jelly
1 small glass red wine
Freshly milled black pepper and a light pinch of salt
Method
Quickly
pan-fry venison in oil for 6 minutes, depending on
thickness, over a medium high heat, searing both sides
but retaining tenderness within.
Season
with pepper.
Allow
to rest by wrapping in foil and keeping warm in a
low oven.
Add
mushrooms to same pan and sauté - with a further
drizzle of oil if necessary.
Add
pickled shallots and sauté for a couple more
minutes.
Add thyme and season.
Deglaze
pan with jelly and wine.
Bring
to boil to simmer all the juices and combine flavours.
Taste
and adjust seasoning.
Serve
venison on heated plates with sauce spooned over.
Serves
4
PICKLED ONION BEEF ROULADES
Known as beef olives north of the border, the beef,
blue cheese and Garner’s are the perfect combination.
Ingredients
200g Garner’s Original Pickled Onions, drained
100g 50-50 beef and pork mince/ or high quality sausagemeat
75g blue cheese – or soft cheese of your choice
1 tbsp fresh parsley
A pinch of chilli powder to taste
Freshly milled salt and pepper
2 large thin slices of beef – sirloin or frying
steak
300mls tomato juice/passata
Method
Pre
heat oven to 180°C / Gas 4.
In
a bowl, combine minced meat with crumbled cheese,
parsley, seasoning and half the pickled onions, roughly
chopped.
Lay
meat slices on a raw meat chopping board and cut each
slice in two.
Divide
filling into 4 sausage shapes and place each on the
meat.
Roll up meat and fix firmly with wooden cocktail sticks.
Butter
a casserole dish of sufficient size to place the beef
olives flat on base.
Seal
tightly with tin foil and cook for 20 minutes to brown.
Remove
from oven and pour tomato juice around beef olives.
Season
and add remaining pickled onions, halved.
Cover
and cook for a further 40 minutes until the tomato
sauce is bubbling and the meat is thoroughly cooked.
Check
occasionally and add a little water if necessary to
keep the dish moist.
Serve
with creamy mashed potatoes and seasonal greens.
Serves
2
PORK AND PICKLED ONION HOT POT
The classic hot pot gets a Ganrer’s makeover.
Serve with boiled rice and green salad for a delicious
evening meal.
Ingredients
100g Garner’s Original Pickled Onions, drained
200g sliced leg of pork, diced/3 boneless steaks
1 tbsp rapeseed oil
9 cherry tomatoes
1 tsp brown sugar
A light pinch of salt and freshly milled pepper
150mls vegetable stock – a quarter tsp of bouillon
powder dissolved in boiling water
1 dessertspoon cornflour, blended in a little water
250g long grain rice
Method
Heat
oil in pan and brown pork on both sides.
Halve
onions and add to pan with tomatoes and sauté
with pork for a couple of minutes, taking care not
to burn.
Add
stock to deglaze pan and season.
Place
lid on pan, adjust heat and simmer gently for 45 minutes.
Check
occasionally and add a little water if required.
When
casserole is nearly ready, boil rice in lightly salted
water for 10 minutes. Drain and return to pan.
Finally
add cornflour, blended in a cup with a little cold
water, for the last few minutes of cooking and bring
to boil for a final time to thicken juices. The result
should be almost sticky.
Serve
3
CHEESE AND PICKLED ONION PIZZA
The perfect Friday night pickled onion pick me up.
The sauce also works well with a bowl of pasta for an
alternative simple supper.
Ingredients
For bread base (or buy ready made pizza bases):
225g strong white plain flour
Half a level tsp salt
1 x 7g sachet easy blend yeast
150mls warm water
30mls olive oil
For topping Pickled Onion Tomato sauce:
3 tbsps Garner’s Pickled Shallots, drained
1 dstsp olive oil
1 medium can chopped tomatoes
Freshly milled black pepper
1 level tsp mixed herbs
1 tsp honey
150g of your favourite cheese – sliced Mozzarella
/ grated cheddar / crumbled Cheshire or blue cheese
Method
To
make dough:
Mix flour, salt and yeast in a mixing bowl.
Make
a well in the centre.
Add
warm water and oil.
Mix
to a soft dough, adding a little water if the mixture
is too dry.
Gather
the dough together with your hand and knead on a lightly
floured surface for 10 minutes until the dough is
smooth.
Meanwhile
make sauce following the instructions below.
Divide
the dough into two and shape into neat pizza bases.
Place
on baking tray dusted with flour and place in a warm
– not hot – place to rise for 15 minutes
if possible.
Preheat
oven 220°C / Gas 7.
Spoon
sauce over pizza bases, leaving a rim. Add nuggets
of cheese.
Bake
for approximately 8 - 10 minutes until the top is
bubbling and dough golden.
To
make sauce:
Heat oil in a small pan and sauté onions quickly.
Add
remaining sauce ingredients and simmer gently for
approximately 5 minutes until the tomatoes are reduced
and the sauce thickens.
Set
aside.
Serves
2
CAULIFLOWER WITH PICKLED ONION SAUCE
A hearty winter warmer with added bite thanks to
the tangy shallots. You can make this without bacon
for a tasty vegetarian dish.
Cook
florets in lightly salted boiling water for approximately
7 minutes until the stalks are just tender.
Drain
and keep warm.
To
prepare sauce, melt butter and add flour to make a
roux or paste.
Gradually
blend in milk using a balloon whisk, stirring through
to boiling point for a couple of minutes. The sauce
should be smooth and sufficiently thick to coat the
back of a spoon.
Stir
in parsley and drained pickled onions.
Season
to taste.
Preheat
grill and place cauliflower in a heat proof dish.
Pour
over onion sauce and scatter with breadcrumbs.
Grill
until crumbs toasted then serve topped with the crispy
bacon.
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