المكونات
- Spinneysfood Organic Red Grape Vinegar 200ml
- Spinneysfood Bottled Drinking Water 100ml
- Spinneysfood Raw Sugar 2 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Mustard Seeds ½ tsp
- Spinneysfood Cumin Seeds ½ tsp
- Cloves 3
- Spinneysfood Bay Leaves 2
- Juniper berries 3
- Cooked beetroot, puréed ½
- Small brown onions, halved and separated into petals 6
- Melissa’s Pearl Onions (a mix of red, white and gold), peeled 8–10
- Ripe Camembert ½
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Double cream 100ml
- Fresh chives, finely chopped To serve
- Spinneysfood Natural Sea Salt Flakes To taste
Nutrition (Per serving)
- سعرات حرارية 270
- دهون 19g
- المشبعة 9g
- بروتين 7g
- الكربوهيدرات 21g
- السكريات 13g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Pickled onion petal salad
Salad 20 Mins Prep
- To make the pickling liquid, combine the vinegar, water, sugar and salt in a saucepan. Heat gently until the sugar and salt have dissolved. Add the mustard seeds, cumin seeds, cloves, bay leaves and juniper berries. Divide the liquid between two bowls.
- Stir the beetroot purée into one portion to create the red pickling liquid. Divide the onion petals and pearl onions between each bowl, then leave to pickle overnight in the refrigerator.
- To make the whipped Camembert, cut the cheese into small pieces and place in the jug of an immersion blender with the olive oil and cream. Blitz until smooth and airy.
- Arrange the pickled onion petals on a serving platter. Dot with small dollops of whipped Camembert, add the pickled pearl onions and scatter over the chopped chives and some sea salt flakes.