BBQ Beef Stuffed Onions
BBQ Beef stuffed onions, crispy bacon crumbs
6 medium onions
2 tablespoons cooking oil
Few sprigs fresh thyme
250g frying steak, cut into small strips
2 tablespoons Worcestershire sauce
1 small tin chopped tomatoes
1 teaspoon Dijon mustard
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Handful chopped parsley
50g butter
2 rashers streaky bacon, chopped
1 clove garlic, crushed
75g breadcrumbs
Salt and pepper to taste
Peel the onions and cut in half through the middle. Place in a baking dish cut side up. Drizzle over a tablespoon of the oil and season with salt and pepper. Add the thyme and 100ml water. Cover with foil and roast until soft. Spoon out the middle of the onion and chop.
Heat the remaining oil in a frying pan until hot. Add the beef and seal off. Season with salt and pepper and add the Worcestershire sauce, tomatoes, mustard, sugar and vinegar. Add the chopped onions and simmer for 30 minutes.
Spoon into the onion shells and bake in a 180oc oven for 15 minutes.
Fry the bacon until crisp and add the butter and garlic. When the butter has melted add the crumbs and fry until golden. Add the parsley.
Sprinkle over the top of the onions and serve.
Potato Hash
4 Maris Pipers
1 egg white
Handful chopped parsley
2 chopped scallions
Oil for cooking
Salt and pepper to taste
Peel and cut the potatoes into 2cm dice and boil until just cooked.
Drain well and pat dry on kitchen paper.
Cool and then add the egg white, parsley and scallions.
Mix well.
Heat 2 tablespoons of oil in a large pan. Place a metal ring mould in the pan and press in the hash – repeat 4 times. Cook for about 2 minutes each side or until golden brown. Finish off for 5 minutes in a hot oven.
