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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:	4
Dietary considerations:	Low carb / Fat conscious / Dairy free
Category:	Easy / Great value
Prep time:	30 minutes
Cooking time:	30 minutes
Ingredients: 1 onion, finely chopped 2 T olive oil, plus extra to grease 2 cloves garlic, crushed 1 thick slice wholewheat bread 1/3 cup hot chicken stock 1 free-range egg, beaten 500 g ostrich mince Sea salt and freshly ground black pepper Flour, for coating Italian parsley, chopped, to garnish For the sauce, blend together: 1 x 410 g can tomatoes in juice 2 T tomato paste ½ cup chicken stock A handful of Italian parsley, roughly chopped 2 cloves garlic Sea salt and freshly ground black pepper, to taste For the turnip, potato and celery mash: 250 g turnips, peeled and cubed 250 g potatoes, peeled and cubed 1 cup chopped celery sticks (or 1 celeriac, peeled and chopped) ½ cup hot chicken stock 4 T olive oil Sea salt and freshly ground pepper Watercress, to garnish
Cooking instructions: Preheat the oven to 190°C.In a saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic. Crumble the bread and soak it in the stock. Mash together and allow to cool. Mix with the beaten egg, onion and garlic, and mince. Season to taste. Form into 10 to 12 tennis ballsized rounds and coat with flour. Place in an oiled baking pan, cover with the sauce and bake for 30 minutes or until just cooked and nicely coloured. Garnish with parsley. To make the turnip, potato and celery mash: Simmer the vegetables in salted water for 20 minutes or until tender. Drain, then place on the turned-off hob to “dry”. Pour in the stock and oil and mash roughly, seasoning to taste. Garnish with watercress.
Wine: Groot Constantia Pinotage 2008

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How to:

Make crispy onion rings

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