French Inspired lunch ideas for the family
With Easter just around the corner, for many, this means hosting family lunches… and thinking of what can go on the menu that is delicious, super easy to make and looks great! This french inspired recipe ticks all these boxes.
Pissaladière is French for caramelised onions and anchovy tart.
The name may sound complicated, but don’t let this put you off… this recipe is easy to prepare. The bulk can be done in advance and it tastes as good as it looks! The salt of the anchovies (and olives and feta if you wanted to add them) perfectly sets off the sweet of the onion jam.
And here’s how:
You can easily buy onion jam; however it is very cheap and easy to make at home. It just takes a little time.
Peel and finely slice 2kg of red onion and half a dozen cloves of garlic. Melt 50g of butter and the same of good quality olive oil in a heavy based fry pan. Add the onions with a good pinch of sea salt and then slowly bring to a simmer. When the onions start to stick to the bottom, add more water. You do need to keep an eye on them and keep stirring. You can Google a proper recipe, but I cook them for at least 2-3 hours slowly until they reduce right down to a dark sweet sauce.
To finish it off, add some balsamic vinegar and brown sugar (not much and taste to test) and cook ’til dissolved and looking quite brown.
The beauty of making your own onion jam is that it can be made several days in advance and it lends itself to many recipes if you make too much!
The other important factor of this recipe is the right kind of anchovies. You absolutely need to find the white ones (I have made this with my normal brown anchovies, and not only did it not look right… it was just far too salty!).
Once you have your onion jam (or caramelised onions) and your white anchovies… all you need is regular puff pastry from the supermarket.
Before popping into the oven you can also add feta in the gaps, or black olives at the intersections of anchovies.
When I run a course at my house, like this writing course,I believe that learning is magnified when we take notice of food, air and environment.
Tomorrow, I will be running EVEolution™ training for fitness professionals… and yes, I have a great menu in store.
If you liked this recipe… you might also enjoy these:
(In this recipe blog, I show you how I make one large organic chicken make 3 different meals!)
( My family hate kale… or so they say… but I love using a diversity of vegetable… here are four ways that I use kale, without a green smoothie insight!)
(We should all be eating less meat and more legumes! Donna our mishfit nutrionist – from mishfit Geelong- shares some great legume recipes! Check them out)