Growing up I watched my mum and my grandmother cook freestyle. They would pull a bunch of ingredients out of the fridge and make a delicious concoction, knowing exactly how flavors danced together and what would make you smile. I have always cooked the exact same way and being a creative at heart, food is a melting pot of experience where visual, aroma and the taste all have to play their part.
Tonight I wanted something vibrant and fresh with a kick so I decide to create roasted balsamic onion boats and fill them with a an explosion of my favorite flavors.
You will need
- Red Onions
- Balsamic vinegar
- Olive Oil
- Himalayan sea salt and smoked coarse black pepper
- Lemon juice
- To make the roasted onion boats, simply peel off the outer skin, cut the ends off and discard, cut the onions in half and pull out all but 3 thick layers of skin making 2 nicely rounded boats for each onion used.
- Use the centre section of the onion to cut thin strips and then toss the boats and the stripes in a bowl with Olive oil, balsamic vinegar, fine slices of garlic from 2 cloves and a generous pinch of salt and pepper.
- Arrange the onion mix on a baking sheet and roast using convection roast at 375 for 20 minutes
- Whilst the onions are cooking prepare the dressing by blending (until liquid) a large handful of fresh bail leaves, a generous splash of olive oil, dash of lemon juice, 1/2 Jalapeño, salt, pepper and a garlic clove. Then splatter or stripe across a serving plate ready for when you will plate the onions.
- Slice the tomatoes, finely slice Jalapeños and Cumquats for garnishing
- Pan fry the prosciutto
- Take the onions out of the onion and arrange the boats on a serving dish, then construct a beautiful dish by layering the Tomatoes followed by the roasted balsamic onion and garlic strips, the prosciutto and the jalapeños.
- Top with a basil leaf and arrange a scatter of pomegrante seeds and cumquats
- Enjoy with a little excentricity from Literally Life.