Now you know what to expect from onion rings so we're going to mix it up with some
italian flavours
what's first Ben?
first up we're going to take our onion, cut it into rings and make a classic batter with flour, egg
and some milk
but then we're gonna mix it up we're going to do three different flavours to make them italian in flavour
we've got a sun-dried tomato paste, classic pesto basil
and then our own black olive tapenade lovely
ok so three different colours and flavours and they're all going to have onion in the middle, so if we can take
our onion and what we want to do is cut it that way, so parallel to the root, into big chunks
with the skin on how big? Thickness of a finger? Finger thickness
and then we can peel it off afterwards do we leave the skin on? Yup skin on because we will peel it off afterwards when we make them into rings
and what you'll find
is these will
pop out
into our onion rings
so that's what we're looking for ah nice
nice and simple
very simple
if we can get as many rings out of that as possible and meanwhile I'll make the
batter. Flour, two eggs
and milk
flavour it later on. Ben I wasn't really paying attention when you told me how to make the rings
just be gentle with them cos you don't want them to break
just push them out, like that cool
and peel them apart, it's important they stay whole
I wasn't listening and therefore i fell behind with the instructions. It's not a race
team effort
this is making me cry, every time.
there we go, classic batter done, plenty of seasoning, salt and pepper
we can come back to that later on
in the meantime we can make up our three flavours
you can of course buy black olive paste
but I think
the fact that we've already got pitted black olives in the fridge we might as well use these
so all it is
is these are going to go into a blender, with a splash of water to help bind it
and blend that up into a paste done
you can add so many more things to a black olive tapenade, an anchovy, maybe some garlic
but actually because we've got other flavours and other onion rings I'm going to keep this one as simple as
just pureed black olives and that is literally the process?
easy as that
three separate bowls, i'm going to put a tablespoon of our tapenade in there a tablespoon of our pesto in there
and the red sun-dried tomato paste in there so
we've bought these two and made that you can of course make them all
we give you so many options
stir those together so we've got one batter
keep them equally combined, not necessarily smooth cos obviously the paste had bits in it
do you have to have a deep fat fryer to be able to do these, could you do them in a pan?
you can do these in a pan just make sure if you are going to use a pan
only half fill the pan with oil
never leave it unattended and you want to get it to about 180 degrees, so keep testing it
do be careful. Take our onion rings which are perfectly cut
are you being ironic?
coat them in our batter, so they are fully coated
and lower them into our fryer now our fryer is at 180 degrees
celsius
nice and hot why?
so it crisps up really early on, you don't want the batter to run and separate
you want it to stick to the onion
so it goes soggy otherwise? Yeah, we'll do a couple each to show you and you're just putting them in the once?
sometimes you take them out and put them back in you can can do, sometimes you can put them in just flour
before the batter, so that it definitely sticks
and if they're thick enough and the batter is good they should be fine
different sized onion rings is always good i'm going to do some pesto now
we don't want to overfill the fryer so maybe one of those and that will be fine for now
plenty of batter and plenty of onion to come back to it these need about
two or three minutes in the fryer and then once they're out drain it in kitchen roll
put them in the oven at 80 to 100 degrees to keep warm while you fry off the rest so you can serve a whole bowl of them
for people to pick in to
there you go our final few
plenty to get stuck in to we've been busy while you've been away
let's pile them up on our plate and make them look good, there are our red pesto ones
oh you can smell those pesto ones, i'm obsessing about the pesto ones
there we go our pesto onion rings, three colours, three flavours... SORTED very good
pesto different colour
they've got a nice crispy crunch to them
that's good i'm going to try a
(inaudible noise)
this is also nice the olive had the best crunch
Barry have a pesto onion ring
what's that one? Pesto
that's amazing that is amazing isn't it? what's this one? Olive
that's amazing as well
ahh that went right down my arm...
now if you guys make different coloured onion rings, we want to see photos of them so upload
them to instagram
hashtag sortedfood