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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 to 6
Dietary considerations:	Fat conscious
Category:	Vegetarian / Easy
Prep time:	20 minutes
Cooking time:	40 minutes
Ingredients: 4 x 400 g cans beans (a mix of red kidney, butter, cannellini and borlotti) 1 onion, finely chopped 1 carrot, finely chopped 2 sticks celery, finely chopped 3 T olive oil 2 cloves garlic, finely chopped 250–300 g small, open, brown mushrooms 1 x 400 g can Italian chopped tomato 1 cup organic-vegetable stock sea salt and freshly ground black pepper, to taste sage leaves, plus extra, crisply fried, for garnishing 125 g Gorgonzola soft cooked polenta, for serving
Cooking instructions: Rinse the beans then set aside. Gently cook the onion, carrot and celery in the warmed oil, for 15 minutes, or until very soft, adding a little more oil if needed. Stir in the garlic, then add the mushrooms and stir again. Add the tomato then simmer for a few minutes. Add the beans, stock, seasoning and a few sage leaves. Simmer, uncovered, for 20 minutes, stirring occasionally. Check seasoning then add chunks of Gorgonzola and allow to melt slightly. Serve over the soft polenta, topped with a sprinkling of crispy fried sage leaves. Cook’s tips: Substitute the Gorgonzola with feta, if preferred. Simmer the leftover beans with stock then blend to make a hearty soup and serve sprinkled with cheese and croutons. Alternatively, serve roast lamb on a bed of beans, tucking in sprigs of rosemary. Per serving: 1452.6kJ, 14.5g protein, 16.8g fat, 39g carbs
Wine: Stellenzicht Pinotage 2006

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Make crispy onion rings

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