Embark on a culinary adventure with our delectable stuffed onions, a symphony of flavours encased within tender layers. Juicy ground beef, aromatic spices, and fluffy rice mingle harmoniously in a rich tomato sauce, creating a dish that is both comforting and satisfying. Indulge in this culinary masterpiece and let your taste buds embark on a journey of pure delight.
5 pieces or 1 tray CKB Crumbed Chicken Schnitzels
1/4 cup olive oil
1 onion, sliced in half and then into thin half-moons
3 cups washed and dried whole purple grapes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons Balsamic Vinegar
2 tablespoons cooking wine
2 tablespoons soy sauce
2 tablespoons honey
Preheat oven to 220 degrees Celsius. Prepare a baking sheet. Pour oil directly onto its surface and spread to cover the entire baking sheet.
Place onions in a single layer on half the baking sheet and the grapes on the other half. Sprinkle salt and black pepper over both the onions and grapes, and then drizzle balsamic vinegar, cooking wine, soy sauce, and honey. No need to toss the ingredients – it’s okay if the ingredients are not evenly dispersed, they will all come together at the end.
Bake in the centre of the oven for about 30 to 35 minutes, until the onions are crispy and grapes have browned on one side.
To cook the schnitzels, heat a large non-stick pan over medium heat with enough vegetable oil to cover the bottom of the pan. Once the oil is hot, fry each piece of chicken for about three to four minutes per side, or until both sides are crispy and a deep shade of brown. Do not overcrowd the pan, as this will create steam and will prevent the chicken from crisping up. Place finished chicken on a cooling rack or a paper towel-lined plate.
Remove the grape and onion topping from the oven and toss together gently with a large spoon or tongs. This will ensure that the grapes and onions soak up all the juices that have accumulated in the pan. Serve mixture over the schnitzels.
*photo and recipe from kosher.com
Ingredients:
1-1.25 kg diced lamb
1/4 cup Olive oil , divided
2 medium onions, chopped (about 2 cups)
2 to 3 cloves garlic, minced
2 tablespoons tomato paste
2 cups peeled, seeded, and chopped tomatoes
1 cup Cabernet Sauvignon or other dry red wine
1/2 cup Red Wine Vinegar
1 (3-inch) cinnamon stick
3 whole allspice
3 whole cloves
1 teaspoon ground cumin
1 bay leaf
about 1 teaspoon salt
1/2 teaspoon pepper
Directions:
1.Pat meat dry with paper towels.
2. Heat three tablespoons oil in a large saucepan over medium-high heat. In several batches, add lamb and brown on all sides (about five minutes per batch). Remove lamb.
3. Add remaining tablespoon oil. Stir in onion and garlic and sauté until soft (about five minutes).
4. Add tomato paste and stir until darkened.
5. Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper.
6. Bring to a boil, cover pot, and cook in a preheated 175°C oven (make sure your saucepan is oven-safe) or simmer over low heat until tender (about 1-1.5 hours).
7. Best served with rice or orzo.
*Serves 4-5