Recipe Page: Spring Onions

Grilled Shrimp and Spring Onion Skewers

Duration: 40 minutes

Delightfully tasty shrimp skewers.

Utensils

  • Grill
  • Wooden skewers

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 bunch of spring onions, trimmed
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Wooden skewers, soaked in water

Instructions

  1. In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
  2. Thread shrimp and spring onions alternately onto the soaked wooden skewers.
  3. Place the skewers in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
  4. Preheat the grill to medium-high heat.
  5. Grill the skewers for 2-3 minutes per side or until the shrimp are pink and cooked through.
  6. Serve the grilled shrimp and spring onion skewers hot.

Spring Onion and Potato Frittata

Duration: 40 minutes

Filling, tasty, easy.

Utensils

  • Large ovenproof skillet

Ingredients

  • 6 large eggs
  • 1 bunch of spring onions, chopped
  • 2 potatoes, thinly sliced
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large ovenproof skillet, heat olive oil over medium heat. Add thinly sliced potatoes and cook until golden brown and crispy.
  3. Add chopped spring onions to the skillet and sauté until softened.
  4. In a bowl, whisk together eggs, shredded cheddar cheese, salt, and black pepper.
  5. Pour the egg mixture over the potatoes and spring onions in the skillet, ensuring it’s evenly distributed.
  6. Cook the frittata on the stovetop for 3-4 minutes until the edges are set.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is cooked through and golden brown on top.
  8. Garnish with fresh parsley before serving.

Spring Onion and Tofu Stir-Fry

Duration: 25 minutes

A perfect weeknight stir-fry.

Utensils

  • Wok or large skillet

Ingredients

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 bunch of spring onions, chopped
  • 1 bell pepper, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Cooked rice or noodles for serving
  • Sesame seeds for garnish

Instructions

  1. Heat vegetable oil in a wok or large skillet over medium-high heat.
  2. Add minced garlic and grated ginger, sautéing for about 30 seconds.
  3. Add sliced bell pepper and chopped spring onions to the wok.
  4. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
  5. Add cubed tofu to the wok and cook until lightly browned.
  6. In a small bowl, mix soy sauce, hoisin sauce, and sesame oil to create the sauce.
  7. Pour the sauce over the tofu and vegetables, tossing until well-coated.
  8. Serve the spring onion and tofu stir-fry over cooked rice or noodles.
  9. Garnish with sesame seeds.