Taste makers
Each of these ingredients can play the leading role in your dish.
GARLIC, onion and ginger are some of the hardest-working flavour enhancers in cooking. It’s hard to imagine any cuisine in the world that doesn’t begin with at least one of these three aromatics.
Besides their culinary uses, ginger, onion and especially garlic are touted for their medicinal properties. However, it is in cooking that they truly shine.
Then there’s tamarind. A familiar ingredient in South-east Asia and India, it is also a staple in Mexican and Caribbean kitchens. Tamarind is used both in food and drinks, and its distinct sweet and sour taste is not easily replicated with substitutes.
One of the four ingredients provide the dominant flavour in each of the following recipes.
‘FLOWER PETAL’ ONION HAND PIES
Makes 8
Hand pies are individual pies and are sturdy enough to hold with one hand, like Cornish pasties or turnovers. The pastry contains both butter and cream cheese, which makes it slightly tangy. If you don’t like these ”flower petals”, make the pies in any shape you like, such as half-moons (karipap shape).
The onions for the filling are cooked low and slow on the stove and seasoned with just a little salt, which brings out their natural sweetness. Use red onions for the best flavour.
450g large red onions
2 tbsp butter
1 tbsp vegetable oil
1/2 tsp salt
75g cream cheese, softened
Cream cheese pastry
400g plain flour, sifted
1/2 tsp baking powder
1/2 tsp salt
150g unsalted butter, chilled and cut into cubes
150g cream cheese 1egg
Glaze
1 egg, beaten 1 tbsp seeds, for garnish (optional)
Peel the onions, cut in half, remove core and slice thinly.
Heat the oil and butter in a large frying pan. Add the onions and salt. Cover the pan. Over low heat, cook the onions, stirring occasionally, until soft and they take on a deep colour. Set aside to cool.
Make the pastry: Work the butter and cheese through the sifted dry ingredients in a bowl with your hands, then add the egg and bring together into a smooth dough. If using a food processor, combine all the ingredients and pulse a few times until mixture comes together. Divide the dough into four and form thick discs. Wrap each portion in cling film and chill for 10 minutes. Preheat the oven to 200°C.
Make the pies: On a lightly floured surface, roll out the discs into 20cm circles. Cut each circle into two half-circles (there will be 8 in total).
Divide the fried onion and cream cheese into 8 portions.
On each half-circle of pastry, place a portion of cream cheese on one side and spoon a portion of onion on top. Fold the other half over and press the edges together. Seal in the filling by crimping the edges together.
Brush the top with egg glaze and cut small vents in the top of the pies. Sprinkle with seeds, if desired. Place on a greased baking tray and bake until puffy and golden, about 25 minutes.