November 20, 2006 by Lisa
Lovely, lovely, sweet red onions. No one in my household liked onions when I made this, so this made just enough for me, me, me (plus a little extra). Would have been nice with some sliced fennel grilled with the onions, I expect.
- 1 medium sized red opinion, sliced into thin slices
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoon chopped fresh rosemary
- 1 clove minced or crushed garlic
- salt and pepper
Heat the vinegar, garlic and rosemary in a sauce pan until hot, but don’t let it boil. Let the mixture stand for 20 minutes. If it seems that a lot of balsamic has evaporated off, add another tablespoon or so. Heat the oil in a small frying pan. Place the onions in a single layer in the pan and coat with the olive oil, salt and pepper. Fry over a medium heat for 4-6 minutes until the onions are soft and slightly browned. Toss with the vinegar mixture.
Especially nice with any sort of pork dish.
Category Side Dishes | Tags: balsamic vinegar,grilled,onions,side dish | No Comments
November 6, 2006 by Lisa
Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.
- 4 skinless chicken breast fillets
- 1 tablespoon extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 1/4 cup flour
- salt and pepper
Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.
Category Dinner Menu | Tags: balsamic vinegar,breasts,chicken,quick,sauce | No Comments