spring onions

Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day.

Vegetarian Kofta Curry

garlic

ginger,

green chiles (such

black beans,

bread crumbs

garam masala,

red chile powder

sea salt,

neutral oil,

white onion, finely chopped

tomatoes tomatoes

coriander

cumin

Black pepper

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.

Roasted Carrots and Scallions With Thyme and Hazelnuts

hazelnuts (about 1/4 cup)

spring onions or scallions

Salt and pepper

thyme leaves

extra virgin olive oil

hazelnut oil oil

Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a’re golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.

Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.

Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.

Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes – they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you ’ve removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Chicken noodle soup

vegetable stock (or Miso soup mix)

boneless, skinless chicken breast(about 175 grams)

ginger

garlic clove,finely chopped

riceor wheat noodles

tbsp

2-3 mushrooms,thinly sliced

spring onions,shredded

mint or basil leaves

Pour the stock into a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">pan</a> and add the chicken breast, ginger and <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a>. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Put the chicken on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a> and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends

Asian pork meatballs

tbsp clear honey

tbsp fish sauce

pork

spring onions, finely chopped

1small garlic clove, crushed

tsp cornflour

tbsp finely chopped fresh mint

tbsp finely chopped fresh coriander

olive oilfor frying

spring onions, finely sliced

lime juice

tbsp light soy sauce

tsp sesame oil

Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.

Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.

Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.

Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

water chestnuts

lettuce leaves,

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

A great, low fat flavour combination

Chicken & mango stir fry

onions

nugget of root ginger

mango

boneless skinless chicken breast

bag fresh stir-fry vegetables

tbsp sweet chilli sauce

rice

Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.

Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks.

<a href="http://cooking.nytimes.com/68861692/996744-spring-recipes">More spring recipes.</a>

Deep-Fried Spring Onions

Vegetable oil,

buttermilk

flour

Salt

In a large, deep pot, pour in  2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.

Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).

Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.

Gousto's Wagamama teriyaki chicken donburi bowl with perfectly steamed sushi rice with tender teriyaki chicken will impress everyone around the table.

Gousto&#8217;s Wagamama teriyaki chicken donburi bowl

x Spring onion

x Chicken breast

x Carrot

milliliters Soy sauce

Mirin

Chinese wine sachet

Black sesame seeds

Sesame seeds

Cornflour

Pea shoots

Sushi rice

"Quick and easy to make, these fritters will become a dinner and lunchbox favourite” - Silvia Colloca.

Smoky cheddar and corn fritters

cherry truss tomatoes

olive oil

(225 grams) self-raising flour

tsp smoked paprika

eggs, lightly beaten

(250 milliliters) milk

cobs sweetcorn, husk and silks removed

smoked cheddar,

basil

(125 milliliters) sunflower oil

Smoked salmon

spinach leaves

Hummus

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.

Pasta Primavera With Asparagus and Peas

sugar snap peas, stems

asparagus, ends snapped

unsalted butter

English peas

garlic cloves, finely chopped

fine sea salt, more as needed

Black pepper, more as needed

fettuccine

Parmigiano-Reggiano,

crème fraîche

parsley

tarragon

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Serve as a sensational side dish or as a vegetarian main at your next dinner party.

Quick stuffed Romano peppers

Romano peppers

tbs balsamic vinegar

oregano, leaves

cooked brown rice (we used 90-second microwave rice)

lemon

spring onions, thinly sliced

tsp dried chilli flakes,

(125 grams) mascarpone

golden peppers, to serve (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Serve this with stews, when you fancy a change from plain mashed potato

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The most viewed spring onions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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