- Nonstick cooking spray
- 3/4 cup fine dry bread crumbs
- 3 tablespoons butter or margarine, melted
- 1/4 teaspoon salt
- 2 medium sweet yellow or white onions, cut into 1/4-inch slices and separated into rings
- 2 slightly beaten Egg whites
MethodIn a small bowl stir together bread crumbs, melted butter, and salt. Spread about one-fourth of the crumb mixture on a sheet of waxed paper.
- Bring a large pan of water to the boil, add the broccoli and cook for 3-5 mins until just tender. Drain and set aside. Heat the oil in a large frying pan over a high heat, add the onion and fry for 2-3 mins until golden and starting to caramelise.
- Stir in the garlic and fry for 1 min more, then throw in the broccoli and cook for 2 mins until the broccoli is warmed through and coated in the onion and garlic.
- 50g plain flour
- 1 large onion, cut into 1cm slices, rings separated
- 2 egg whites
- olive oil, for greasing
- 2 tsp Cajun seasoning
- 100g breadcrumb
- Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
- Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.
- 2 onions, sliced into 1cm/½ in-thick rounds
- 400ml buttermilk
- 140g plain flour
- ½ tsp cayenne pepper
- vegetable oil, for deep-frying
- 50g cornflour
- 150ml lager
- flaked sea salt, to serve
- Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins-1 hr.
- Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
- Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
- Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.