Tag Archives : sage

Australian Onion Soup

 Australian Onion Soup

You have heard of French Onion Soup and you may have heard of Jamie Oliver’s English Onion Soup (if you’re a fan or a cookbook-buying fanatic) but I would like to introduce you to the Australian Onion Soup.

So how did this come about? Josh’s wind band was organising a sausage sizzle fund raising one day and he brought home the leftovers – supermarket sausages and onions. What am I to do with them?

Ah ha! Sausage-onion-soup of course. If the French can top off their onion soup with cheesy toast, we can top it off with barbecued snags, can’t we?

browned onion

Recipe serves 3-4 people.

Ingredients – Soup

  • 5-6 medium-sized onions, thinly sliced (about 1.5kg)
  • A chunk of butter, about 40g
  • 1 tbsp olive oil
  • 4 fresh sage leaves
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
  • 3 cups meat stock of your choice (I use Continental beef Stock Pot this time)
  • 2 tbsp port (you can also use wine or brandy or both)
  • salt, pepper, sugar to taste

Ingredient – Grilled Sausages

  • 3 to 8 generic supermarket beef sausages (depends how many sausages you would like to serve per person, sometimes I do one, sometimes two)


slowly brown the onions

Heat oil and butter in a non-stick frying pan. Fry sliced onions on low heat and keep stirring. You have to be fairly patient unfortunately.

add herbs to the onions

Wait until it goes all soft and browned and begins to fall apart – around 20-30 minutes, add sage, thyme and bay leaf. This does also depend if you like a bit of texture in your onion soup. I do like mine to not completely fall apart so I don’t wait until it goes all mushy like many recipes do. See what you like.

Pyrex sucks!

Add stock and port (or wine or brandy) – at this point I added the stock paste into my onion mixture and followed by attempting to pour hot water into my brand new Pyrex measuring cup whose bottom immediately fell out on upon contact with hot water. And naturally I had to start over. Boy was I pissed off! Luckily I didn’t have the cup over my feet or near my child and I just lost of a pot of cooked onions rather than getting scalded by hot water and cut by broken glass.

Target (retailer) didn’t bother to respond to my email enquiry and the guy who answered the phone at Pyrex basically pissed me off too much so I decided to let it go and never buy another Pyrex product again. Replaced it by a cheap no-brand tempered glass measuring cup and it has worked a treat since. Bye Pyrex. Nice knowing you. Not.

Anyway! Back to the recipe. Gently simmer the soup for another twenty minutes or so and season to taste with salt, pepper and sugar. A pinch at a time, especially sugar.

grilled beef sausages

Meanwhile, place the sausages under the grill on low heat and grill for about 10 minutes or until juicy and browned all over. Don’t forget to keep turning every few minutes. Serve the grilled snags with your onion soup.

Yum yum.


Radicchio, Caramelised Onion and Sausage Pizza – A Tightarse Tuesday Special 3

Radicchio, caramelised onion and sausage pizza

Before we continue, have you seen my post about having had enough of hearing about famine in Africa and wanting to do something about it?

I have to admit I am such a sucker for sales. So when my local supermarket had lovely looking brown onions for $1.29/kg. I went crazy and bought 3 kg. I made A LOT of caramelised onions that day. They are so good in sandwiches and if you’re desperate enough, add some stock and voila: onion soup!

I know. It’s a bit embarassing. Now it’s a time to remind you that I am, after all, a suburban housewife.

Not only that, I also found a really sorry looking radicchio that I bought at the farmers’ market two markets ago (that’s two months, people) that I forgot about and was going to throw out anyway. Except as I peeled away the outer leaves I realised that the inner leaves were as good as fresh. You have to love cabbages. With all those layers, they tend to surprise you.

But wait, there is more! I happened to have a reduced Turkish pide that I picked up earlier for $1 that I planned to make toasted ham and cheese sandwich with. So at this point we have radicchio, pide and caramelised onion – together with a few of cheeses we usually have lying around the fridge anyway, I knew a fantastic but really easy pizza is on the way.

Never one to be satisfied with just fantastic, however, I went digging around in the freezer. And sure enough I discovered some gorgeous duck a l’Orange sausages that we bought from the farmers’ market that I had almost forgotten about.

And that, ladies and gentlemen, is how tightarse Tuesday is being rocked by this suburban housewife. Impromptu pizza. Yes.

Caramelised Onion

  1. 4 onion, thinly sliced lengthwise
  2. 30 g. butter
  3. a few twists of salt and pepper
  4. 1 tbsp balsamic vinegar
  5. 1 tsp brown sugar

Melt butter in a non-stick frying pan on medium heat. Add the onions and fry for 5 minutes until soften but don’t let the onion colour too much. Turn the heat down to low and keep stirring the onion for another five minutes. Add sugar, salt, pepper and vinegar. Cook on low heat for another five minutes.

I personally like the onions to retain a little of a chew to them but if you prefer jammy gooey onions, by all means, continue to cook for another ten or twenty minutes, adding a little of water if you need to.

Radicchio, Caramelised Onion and  Sausage Pizza

  1. 1 large Turkish pide, split
  2. 1 large good quality sausage
  3. 4 tbsp caramelised onion
  4. 1/2 head of radicchio, leaves picked and washed
  5. A few fresh sage leaves (mine were a bit pathetic. Thanks, Winter)
  6. mozarella cheese
  7. gruyere cheese

Squeeze sausage meat from casing into little balls. Fry them in a saucepan until browned on the outside. Set aside.

Line up slices of mozarella cheese on the pide. Top with caramelised onion, radicchio, sausage balls and sage. Grate gruyere on top.

Bake in very hot oven (240’c) for 10 minutes or until the cheese melts.

Spatula, Spoon and Saturday – rocking your suburban housewife role since 2010.

This time last year I made: Wagyu, Baby!

Roasted Chicken Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage 9

roast chicken wrapped in bacon stuffed with potatoes from Jamie Oliver's the Return of the Naked Chef

Cookbook Challenge Week 42 Bird

Book: The Return of the Naked Chef by Jamie Oliver Theme: Bird Recipe: Roasted Hamilton poussin wrapped with streaky bacon and stuffed with potatoes and sage

Wow that’s a mouthful of a name. I have to say I miss poetic names in food. There’s no fun naming food after its actual description. That’s just plain boring. Here’s something we could learn from the Chinese. Think about it ‘ants climbing a tree‘ and ‘Buddha jumped over the wall‘ are much better names than ‘roasted chicken wrapped with streaky bacon and stuffed with potatoes and sage.’ What do you think?

Anyway, since I barely keep up with the Cookbook Challenge, I might as well just do what I can.

We had a couple of people over for dinner one night and me being a lazy person that I am, I decided to do a roast. Let’s face it, roast is really the easiest way to feed lots of people at once. I flipped through the earlier Jamie Oliver books because it seemed like he had a thing for roast chicken – each book would have about 3-4 different roast chicken recipes. So I picked out this one. Jamie used poussins (which are small chickens) but I used a full-sized roast chicken.

One Scrumptious Roast Chicken (fed four people with sides) – recipe adapted from Jamie’s

  1. 1 large chicken (about 1.8kg)
  2. 12 rashers of streaky bacon (I only had pancetta)
  3. 5 medium potatoes, peeled, slice in to thin pieces lengthwise
  4. a big handful of fresh sage leaves (Jamie said fresh thyme and rosemary are also good)
  5. 12 cloves of garlic, crushed
  6. 1 glass of white wine
  7. Olive oil
  8. Salt & pepper

Preheat oven to 220’c. Place potatoes in a saucepan of cold water and bring to boil. Simmer for about 5-10 minutes until the potatoes are tender (if you sliced the potatoes quite thinly, they won’t take long to cook). Drain the potatoes.

Make sure chicken is brought up to the room temperature before you start. This saves you a lot of cooking time. Clean the chicken and trim off excess fat around the cavity. Season the potatoes with salt and pepper, add torn up sage leaves. Stuff the chicken cavity with half  of the potatoes.

Place the stuffed chicken, breast side up, on a tray with the rest of the potatoes and garlic in the preheated oven for about 30-40 minutes until the skin starts to look nice and brown. Lay the streaky bacon (or in my case, pancetta) over the breast and tuck them in. Roast for further 15 minutes and check if the chicken juice runs clear by inserting a skewer. Unfortunately, my pancetta didn’t really want to stay on the chicken (see the photo) but that’s okay.

Serve with the roast potatoes and garlic. You can make gravy using the roasting juices, if you like. I also served it with green beans with almonds and shallots and spinach with porcini, rosemary and lemon (recipe also from the same book but I won’t put it here).

This time last year I made: Som Tum Thai (Green Papaya Salad, Thai Style)

Char-grilled Steak, Asparagus and Burnt Sage Butter Mashed Potatoes 5

char-grilled steak, asparagus and burnt sage butter mashed potatoes

Wow it’s hot, I loves it.

This dinner happened one night where I had beef and asparagus lying around and I didn’t know what to do so I figured I would just wing it. You may or may not have noticed I have been doing a lot of asparagus recently, I gotta say, I’m almost over it now. But next time, I’m at the shops and find some nice looking fresh asparagus, I probably won’t be able to help myself again.

burnt butter with sage leaves

Mashed Potato with Burnt Sage Butter

This is for 2:

  1. 4-5 medium potatoes
  2. 10 fresh sage leaves
  3. 1 big pinch of salt
  4. 80 g of butter
  5. a few twists of black pepper
  6. some milk

boiling the potatoes

Peel and cut potatoes into quarters. Cover with cold water, add salt and bring to boil. Meanwhile, add butter to a heated saucepan until the butter foams. Add sage leaves and turn the heat down low. Keep an eye on the butter until it turns brown and the sage leaves crisp. Set aside. (more…)

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