• Lauren-Nicole

stuffed onions



While I was writing this recipe, I was getting that feeling of deja vu... A quick look to our recipe archives and the feeling was confirmed... apparently I like to stuff things. Vine leaves, pumpkins, peppers you name it... I even stuffed a cookie inside of another cookie once (how very american of me)!

That sounds strange but anyhow I specialise in stuffing as it seems. Maybe we should call ourselves "Whatever's Stuffed" or "We Stuff Everything"or something along those lines.



This recipe is essentially a steak with caramelized onion and a side of basmati rice... but all conveniently packed in one nice little package ideal for easily feeding many. Enjoy and stuff you next week.. erm I mean see you next week...


Ingredients: - 8 big onions peeled carefully (try not to leave holes all over the place) - 200 gr bacon, chopped - 500 gr minced meat - 1 garlic clove chopped - 1 cinnamon stick - 1 bay leaf - 2-3 drops Worcestershire sauce - 10 gr chopped parsley - a pinch of thyme - 125ml red wine - 90ml olive oil - 100 gr basmasti rice

Directions: 1. Place the onions, whole in a big pot of boiling water and cook for about 15-20 minutes till soft but strong enough to work with. Remove and allow to cool. Boil rice according to brand instructions but minus 5 minutes so that it's slightly al dente. 2. On medium heat, cook the bacon in the widest skillet you have until the fat has rendered and starting to become crispy 15-20 minutes. Remove bacon from pan & add 2 tbs olive oil, bring heat up to high. Add minced meat and make sure to break it up so that all bits are being browned nicely. Cook for 3-4 minutes and add the garlic, cinnamon, bay-leaf, Worcestershire, thyme and red wine. Cook until wine has reduced and meat looks nice and juicy but not wet 2-3 minutes. Remove from heat, add parsley and  boiled rice, mix and allow to cool slightly. 3. Cut the top of the onions and carefully remove the inside of the onions ( we used a small spoon) leaving 2-3 outer layers. With your hands cover all onions with 4 tbs olive oil and fill with meat filling. Cover again with the cut tops. 4. Bake in center of preheated oven at 200ºC covered with aluminum for about 20 minutes. Remove foil and bake for further 20 minutes until nicely browned and sweet.


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#tools #equipment #machinery #baking #cooking #fondant #modelingtools

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