OCTOBER HARVEST
Pink onions Exclusive to Tesco, Rosanna pink onions are sweet and mild with a beautiful rose blush. They also support Cancer Research UK, with 2p from the sale of each pack going to the Race for Life campaign. Help prevent tears when chopping onions by chilling in the freezer for 10 minutes before chopping, and avoiding cutting through the root. Choose onions that are firm and free of soft patches. If stored in a cool, dry place they can keep for several months. Try caramelising with garlic, red wine vinegar and brown sugar, then bake in a tart with goat’s cheese and thyme.
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PINK PICKLED ONIONS GF Makes 1 x 500ml jar Takes 15 mins, plus cooling Cost per serve 5p
200ml white wine vinegar 50g caster sugar 6 black peppercorns 3 cloves ¼ tsp crushed chillies 2 bay leaves 1 star anise 3 pink onions, sliced
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1 Put the vinegar, sugar, peppercorns and spices into a pan and cook over a gentle heat until the sugar has dissolved. Bring to the boil, then simmer for 2 minutes and remove from the heat. 2 Bring a pan of water to the boil and add the onions. Boil for 1 minute then drain well and leave to cool slightly. Put into a sterilised 500ml jar and pour over the vinegar mixture. Cool completely and keep chilled until ready to use. Each tablespoon contains Energy
63kJ 15kcal 1%
Fat
Saturates
<1g <1g 0% 0%
Sugars
Salt
3g <0.1g 3% 0%
of the reference intake. See page 106. Carbohydrate 3g Protein <1g Fibre <1g
STORE IT The pickled onions will keep for up to 3 months in the fridge. Once opened, use within 2 weeks.
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For more delicious onion recipes, visit tesco.com/realfood
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