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Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

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Recipe by:	Phillippa Cheifitz
Serves:	3 - 4
Dietary considerations:	Dairy free
Category:	Easy / Gourmet
Prep time:	20 minutes
Cooking time:	8 – 10 hours
Ingredients: 1 oxtail, about 1 – 1,5kg, thickly sliced 2 tablespoons olive oil 1 large onion, finely chopped 4 carrots, scraped and sliced 1 head garlic, sliced across 1 tin tomatoes in juice, crushed 1 tin butter beans, soaked overnight and drained A handful of thyme A handful of celery leaves 1 bay leaf About 3 cups chicken broth or beef stock 1 cup dry red wine Salt and milled black pepper Thyme for garnishing For serving: Crusty bread
Cooking instructions: Trim excess fat from meat. Place all the ingredients in an oiled, heavy casserole, just large enough to accommodate nicely, and enough stock to cover. Don't add salt yet, in case it toughens the beans. Cover with 2 sheets of oiled greaseproof paper and a tight-fitting lid. Bake at 100°C for 8 - 10 hours or until meltingly tender. Remove meat and keep warm. Skim off the fat and reduce the cooking liquids over a high heat to a suitable consistency. Check seasoning. Garnish with thyme. TASTE's take: For extra guests, simply double the ingredients and use a larger casserole. Cooking time stays the same.
Wine: Glen Carlou Shiraz 2003

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How to:

Make crispy onion rings

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