Wednesday, 1 February 2017

Escabeche De Cebolla vermelha

It is a great feeling to prepare foods that you know are good for your wellbeing.It is even more rewarding when positive results are achieved thereafter.This can often be a very time consuming objective,but if you have time to cook for yourself, which is a position I am in at the moment it can also be very therapeutic. We are 3 weeks into the New Year and I am now on my second batch of Kimchee which I just love.My favourite way of eating it at the moment is wrapping it up in a light and fluffy omelette.Try It.
I have always had a penchant for pickles and I said there would be more on the story of on trend pickling and fermenting. Keeping to my word, here is a seasonal dish which  includes the bitter juices of Seville oranges. Every year at the end of January the trees are laden with Seville oranges, and apart from the annual marmalade making (groans silently to himself) I have to think of new ways to use up the substantial crop before they all fall to the ground and rot.Well this year, Yucatan pickles have come to my attention, saved me from writers blog,and taken me down Mexico way.
The principal here is a traditional  escabeche. Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish, chicken, rabbit,pork or vegetables marinated and cooked in an acidic mixture (vinegar) and usually coloured with pimenton (Spanish paprika) or saffron. It is well represented in Portugal, and France too.
Yucatán-style pickled onions are actually pickled in Seville orange juice, giving them an altogether different flavour to the vinegar-style onions served up in other parts of Mexico. These are made by pouring hot vinegar over sliced red onions. In this case, heating up the citrus juice will cause it to lose its fresh flavor, so, instead, the onions are first softened in boiling water flavoured with black peppercorn, bay,cumin seeds and dried oregano. They're then drained, covered with the citrus juice, and seasoned with salt. When you first make them, they'll have a very pale pink color, but that colour deepens as the onions rest in the fridge.
  • Par-cooking the onions in water softens them while allowing you to keep the bright, fresh flavor of the citrus juice uncooked.
  • Using a combination of grapefruit, lime, and orange juice replicates some of the floral, bitter aroma of Seville oranges if they are unavailable.
Escabeche De Cebolla vermelha
You wil need 1 x 0.35ml kilner jar
1 red onion, finely diced
15 whole black peppercorns
1 tsp dried oregano
1 tsp cumin seeds
4 bay leaves
1 tsp Flor de sol
1 cup freshly squeezed seville orange juice


Place onion, peppercorns, cumin,  oregano and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Kilner or Mason jar.

Add citrus juice. Onions should be submerged at this point; if they aren't, top off with extra  juice. Stir to combine, season to taste with salt (they should be quite salty—use about 1 teaspoon Flor de sal , cover, and refrigerate until colour deepens, about 4 hours. Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, or bay leaves.
They are a great addition to, sandwiches, burgers and hot dogs, as well as more traditionally, fresh seafood. Make a lot—you're going to want to pile these on everything.



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