1. Nigella serves the aubergines with onions that are macerated in red wine vinegar. If you don't like fennel, then just leave it out, but exclude, still, the cucumber. Firstly, it’s cheaper. Remove the eggplant to a platter. baby eggplant 1 small red onion, cut in thin half moons Red wine vinegar also helps make a bright pink pickled onion. extra-virgin olive oil 1 garlic cloves, peeled and grated 1 1/2 tbs. Turn them cut side cup and roast in the oven for 15 minutes, by which time they should be tender and turning golden. kosher salt 4 tbs. Heat the oven to 425°F. 2. Serves 6-8 as part of a meal. All you need is some red wine vinegar, a little sugar, and crushed red pepper flakes. Halve the cherry tomatoes and put them into a bowl. Put the pears into the vinegar and onions and cover once more. You don't need to be fully conversant with the technicalities to be able to take advantage of them. Or make a quick sauce for pasta (this should be enough for a 500g / 1lb packet of spaghetti) by cutting a red onion into very fine half-moons (ie, cut the onion in half and then slice each half as finely as you can), frying it in olive oil, spritzing in the juice of half a lemon, as before, and then tossing this, along with 200g / 8oz tuna cut into thin little rags, into the cooked drained spaghetti; the heat of the pasta will cook the raw tuna plenty. extra-virgin olive oil, the garlic and water. When I learned to make pickled red onions, the recipe I used called for red wine vinegar, so that’s been my vinegar of choice ever since. 1 garlic cloves, peeled and grated But these are just suggestions: the pink onion technique can be drawn on in whatever way pleases you. 1 tsp. Basically, red onions, if sliced and then steeped (or fried) in oil, and flavoured with lemon juice, can instantly add interest and lift to pasta, meat or a salad. kosher salt Buy good quality, aromatic vinegar with a complex flavour. https://www.theguardian.com/.../03/caramelised-red-onion-chutney-recipe Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. After 1 min, check that the sugar and salt have dissolved. Greek salad is the sort of abominated fixture in the culinary canon which no appetite for retro-chic can make cool. Put it into a stainless steel pan to which you have a lid, pour in 150ml of red wine vinegar and bring to the boil. Pour into a glass container (I like to use a large canning jar), cover tightly with a lid, and refrigerate … Add seasoning to taste, and some extra virgin olive oil as you like, and a goodish amount of chopped fresh parsley (again). This is addictive: you will find yourself making it all through summer - and beyond. Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. 1 1/2 tbs. 1 1/4 lb. Peel and finely dice 1 medium-sized red onion. Stir in the sugars. Cover and leave the onions to steep. What you'll notice, once it's had its time, as well, is that the blooded crimson of the onion is somehow now a luminescent puce. regular olive oil On top of the lemony pink onions add some sprinkled Maldon salt and a generous amount of summer-green chopped parsley. olive oil in a very shallow roasting tin. Whenever I make this, it's met, at first, with just slightly patronising amusement - and then the most colossal greed. But to return to the case in hand: when you want to eat, get started with the rest of the salad. 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