More ways with spring onions

Country Life Every Week - - Kitchen Garden Cook Spring Onions -

Whole steamed sea bass with spring onions and fen­nel (serves 4) Firstly, you will need a cou­ple of sea bass of about 1.5kg (31 ∕2lb) each. In a small bowl, mix to­gether a few ta­ble­spoons of olive oil, the juice of a lemon, 8 chopped spring onions, 2 thinly sliced fen­nel bulbs and sea­son­ing. Slash the skins of the fish, spoon the mix­ture into the cuts and rub in. Wrap loosely in foil and bake in a medium-hot oven for 25 min­utes. Serve with saf­fron creamed po­ta­toes.

Baked av­o­cado (above) Slice an av­o­cado in half and re­move the stone. In a bowl, mix to­gether 2 ta­ble­spoons of mas­car­pone, half a chopped red chilli, 1 chopped spring onion, 3 ta­ble­spoons of finely diced, cooked chicken, 2 ta­ble­spoons of lemon juice and sea­son­ing. Pile mounds of the mix­ture onto the av­o­cado halves and top with an ex­tra chopped spring onion and a few bits of chilli. Bake in a hot oven for 10 min­utes and serve with a squeeze of lemon, plus lemon-dressed spinach leaves.

Asian-style beef and spring onions with brown rice (serves 2) Slice 2 pieces of fry­ing steak into thin strips and add to a medi­umhot wok with a lit­tle veg­etable oil. Throw in 3 chopped spring onions (white and green parts) and a hand­ful of mangetout and stir. Pour in a ta­ble­spoon each of mirin and soy sauce, add grated gin­ger (a piece of about 2cm sq) and a dash of chilli paste and stir again. Add 200ml of miso soup (a sa­chet is fine) and re­duce a lit­tle, then mix in a small lump of but­ter to make the sauce shine. Fold in a scat­ter­ing of toasted black sesame seeds and freshly chopped co­rian­der to your brown rice and serve in bowls with the beef.

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