Grape Spring Onion Sauce Over Fish Or Veggie Recipes

CHARRED SPRING ONIONS & ROMESCO

Steps:

• Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
• For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

GRAPE SPRING ONION SAUCE OVER FISH OR VEGGIE

Steps:

• Preheat the oven to 200C/400F/gas mark 4.
• Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces.
• Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper.
• Roast for about twelve minutes or until the fish is soft when prodded with a fork.
• MEANWHILE make sauce --in a saucepan, melt the butter, add the chopped WHITE part of the spring onions.
• Saute until soft.
• Add grapes, with a pinch of salt, black pepper, white wine, and garlic.
• Cover and simmer, about 5 minutes, or until the grapes are soft.
• With scissors snip the GREEN part of the spring onions over the grapes.
• Serve fish over mashed potatoes topped with grape sauce.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

GRAPE SAUCE

Steps:

• Using a double boiler, melt butter and stir in the flour.
• Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
• Continue to cook and stir until thickened again.

GREEN ONION SAUSAGE AND SHRIMP GRAVY

Steps:

• 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
• 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
• 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
• 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.