Roasted onions with cured beef and pickled walnuts
Saturday 12 February 2011
At the restaurants we use air-dried beef from Trealy Farm in Monmouthshire (trealyfarm.com). Trealy produces cured meats as good as many of the great European charcuterie producers, and of course the produce fits perfectly into our British menus. If you are struggling to find Trealy cured beef then Bresaola will do, or you could use another cured meat.
4 medium onions
12 or so slices of cured beef
6-8 pickled walnuts
2tbsp olive oil
1tbsp cabernet sauvignon vinegar or a good red-wine vinegar
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Wrap the onions in foil and bake in the oven for about 45 minutes until they are soft.
Remove from the oven, leave to cool for a while then remove the skin, quarter them and separate the layers and place in a bowl. Season and add enough olive oil and vinegar to dress.
To serve, arrange the onions on plates and drizzle over any dressing left in the bowl.
Arrange the cured beef on top, then slice or quarter the pickled walnuts depending on size and scatter on top.
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