O’Delia Onion Chickpea Salad with Feta Cheese
1-19 oz (1-540 mL) g_ tin of precooked chickpeas, rinsed and drained well
1-8oz jar (235 mL) Summer Kitchen O’Delia Onion Relish
½ cup (125 mL) roughly chopped fresh coriander leaves
½ cup (125 mL roughly chopped fresh flat leaf parsley leaves
½ cup (125 mL) fresh mint leaves
1 cup (250 mL) roughly crumbled feta
salt and pepper to taste
fresh lemon juice (as required)
In a large bowl, mix all ingredients. Season with salt and pepper. If salad appears to be dry, add lemon juice and adjust seasonings. Serve as part of a buffet or as a starter for a vegetarian meal.
Makes 1 medium bowl of salad or 4 large starter sized portions.
O’Delia Chorizo, Roasted Corn and Cheddar Empanadas
Pastry
1 cup (200 mL) unbleached all purpose flour
1-2 Jalapeno peppers or 1 tsp (5 mL) black pepper
¼ tsp ea (1 ½ mL) salt and sugar
½ cup (125 mlL) chilled butter, cut into ½ inch cubes
4 oz (125 g) chilled light cream cheese cut into ½ inch cubes
Combine all of the pastry ingredients in a food processor fitted with a metal blade. Process until dough forms a ball. Shape into 3 smooth patties, cover with plastic wrap and chill for at least an hour. Can be made 1-2 days ahead of time.
Filling
8 oz (225 g) chorizo, sautéed, drained and crumbled
2 tsp (10 mL) minced garlic
1 cup (250 mL corn kernel, roasted
1 ½ cup (300 mL) grated old cheddar cheese
1-8oz jar (235 mL) O’Delia Onion Relish
3 tbsp (40 mL) fresh coriander, finely chopped jalapeno or Thai chilies, optional
salt and pepper to taste
Preheat oven to 375 F.
In a bowl, mix together all ingredients for filling. Season to taste and set aside.
Assemble the empanadas: On a lightly floured surface, roll out 1 portion of the pastry into 1/8 thickness. Using a plain 3-inch cutter cut out rounds [scraps can be gathered and re-rolled]. Place a heaping teaspoon of filling into center, dampen the edges and fold the dough over the filling to form a crescent. Press the edges firmly. Place the empanadas on a non-greased baking sheet. Bake in oven until lightly browned, about 10-12 minutes. Turn over and bake for an additional 10-12 minutes. If not using immediately, cool, wrap and freeze to up to a month.
Makes 24-36 hors d’oeurves.
O’Delia Onion Relish Roasted Corn Salsa on Blue Corn Chips
1 bag blue corn chips
1 cup (250 mL) old cheddar, grated
½ tbsp (7 mL) olive oil
½ cup (125 mL) corn kernels
¼ cup (50 mL) Odelia Onion Relish
1 tbsp (15 mL) coriander
In a skillet, heat oil over medium heat until smoking. Add corn and toast well all sides. Remove from heat and place in a bowl and allow to cool. Mix all remaining ingredients together.
In the center of blue corn chips, add dollop of salsa. Place on baking sheet and heat through until cheese slightly melts. Garnish with sour cream and fresh coriander. Serve hot.
O’Delia Onion Dip
1 cup (250 mL) sour cream or yogurt
¼ cup (50 mL) Odelia Onion Relish
corn chips and/or pita triangles
In a bowl, mix the Odelia Onion Relish and sour cream well. Put in a bowl and serve with corn chops and/or pita triangles.
Makes 1¼ cups.
O’Delia Onion Potato Tortilla
¼ cup olive oil
3 large potatoes, peeled and sliced into ¼ inch rounds
1-2 tsp. (5-10 mL) salt
¼ cup O'Delia Onion Relish
4 eggs
freshly ground pepper
10 basil leaves, julienne
freshly chopped parsley
Heat oil in a 10-12 inch skillet until it is very hot. Add potato slices, do not crowd to avoid sticking. Sprinkle with a little salt and turn to coat all the potatoes with oil. Continue cooking, turning occasionally, until the potatoes brown lightly. Add O’Delia Onion Relish and heat through. Transfer potatoes to a colander set over a bowl and drain off and reserve excess oil. Season with salt and pepper to taste.
In a large mixing bowl, beat the eggs and add basil. Gently stir in potatoes.
Heat 2 tbsp. of reserved oil in a non stick skillet. When hot, pour in the egg mixture and spread the potatoes around evenly. Cook over medium heat for about 2 minutes. Shake pan to prevent sticking. When tortilla is firm but not dry, cover the skillet with a flat plate and invert it onto the plate. Slide tortilla gently back into the pan and cook for 3 minute longer to brown the other slide. Flip it back onto a clean plate, garnish with chopped parsley.
Serves 4.
Summer Kitchen Corn cakes with Sienna Chutney
1 cup (250 mL) frozen corn kernels, roasted
¼ cup (50 mL) O’Delia Onion Relish
2 tbsp (25 mL) fresh coriander, finely chopped
2 green onions, finely chopped
grated rind of 1 lime
½ cup (125 mL) grated old cheddar
2 tbsp (25 mL) cornmeal
¼ cup (50 mL) all purpose flour
¼ cup (50 mL) mayonnaise
vegetable oil for frying cakes
extra cornmeal to dredge
garnish: O’Delia Onion Relish or Sienna Chutney
In a large bowl, combine all ingredients. Set aside in the refrigerator until you are ready to fry.
Form the mixture into 1 ½ inch cakes, gently dredging each in cornmeal. Mixture can be made 2 days in advance and refrigerated until ready to fry.
Heat vegetable oil in a large nonstick skillet over medium high heat. Add the cakes and cook until crisp and lightly browned on the bottom, about 4 minutes. Carefully turn the cakes and cook until crisp, firm and lighly browned on the bottom but still moist, another 2-3 minutes. Serve immediately.
Makes 12-15 cakes.