LOCAL CHEF RYAN BROKENBROW'S RECIPE
Stuffing Filled Braised Onions
Try this pimped up sides recipe for your Christmas feast!
Ingredients
- 4 x red onions
- 200g x sausage meat
- 1 tbsp x dried mixed herbs
- 14 x dried sage leaves (7 chopped, 7 whole)
- 500ml x beef stock
- 1/2 x leek
- salt & pepper
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Preheat the oven to 180C fan/350F.
Peel the onions and scoop out the centre using a spoon.
Mix the sausage meat with 7 chopped sage leaves, dried mixed herbs and a pinch of salt and pepper. Stuff the mixture equally into each onion and then place in a small deep oven proof dish or tray.
Make the beef stock and pour over the onions so that they are half covered. Cover the tray with tin foil and bake for 35-45 mins.
Whilst the onions are cooking, finely slice the leek. Heat a little oil and shallow fry the leek and the remaining 7 sage leaves until crispy. Drain the fried leeks and sage and place onto kitchen paper to remove excess oil.
Remove the onions from the oven, checking that the onions are soft. Garnish with the crispy leek and sage.
