I’ve discovered a new store cupboard ingredient. One of those useful things to have when you need something to brighten up a dish and when you’ve run out of fresh ingredients. You might be surprised when I tell you it’s pickled onions, or pickled shallots.
I was inspired to try this out when Garners sent a pork recipe through using picked onions. Well, I figured, pork and chutney go well, so why shouldn’t pork and pickled onions?
I prepared a dish of pork mince with indian flavours and pickled onions. The paring is a real revelation. Adding picked onions to a dish adds a sweetness and a rather delightful crunch. I experimented with soup and again, this proved very moreish.
Have you checked out our latest competition?
Go on, I dare you to try it out, you’ll be converted!
Pork and Pickled Onions
400 gr pork mince
100 gr Garners pickled onions, sliced
200 gr spinach chopped
1/2 chili (or more depending on how hot you like it)
1 garlic clove, crushed or minced
piece of fresh ginger (approx 2 cm) crushed or minced
1 tsp cumin seeds
1 tsp turmeric
salt and pepper
Olive oil or coconut oil
Heat the oil and lightly toast the cumin seeds.
Add the sliced onion, cook for a few minutes, then add the chili, garlic, ginger and turmeric. Cook until softened.
Add the mince and cook gently until it is cooked through. Check for seasoning.
Add the spinach and cook until the spinach has wilted.
Check the seasoning once more and serve!