Let's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
Sue saw a recipe on-line for stretchy Mozzarella Onion Rings and obviously had to have a go at her own version! I mean it’s rare that there is a recipe we’ve not had a pop at…. We’ll be trying a #2 version at some stage with a batter as the Sour Dough Bread we used for the Bread Crumbs was perhaps a bit heavy for the job.
Ingredients:-
1 Very large Onion
A block of Mozzarella
Flour (Gluten free here)
Sour Dough Bread (Gluten free – Yellow Sticker!) crumbed in a food processor
Eggs, beaten for an Egg wash
Onion & Garlic Salt (Optional – Use whatever you fancy to season the Bread Crumbs)
Method:-
(1) Peel the Onion and cut two 1cm strips from the thickest central area. The remaining Onion will be fine in the fridge for later use.
(2) Gentle remove the outer ring and then the third ring in. Again keep the remaining Onion, but you actually only need these two rings for each Onion Ring.
(3) Cut strips of Mozzarella wide enough to fill the gap between the two Onion Rings and insert.
(4) Dip the Cheese stuffed rings in the Egg wash and then Flour.
(5) Egg wash again and then dredge in the seasoned Bread Crumbs.
(6) Deep fry until golden brown and the Cheese is melted.
We served ours over a Gammon steak with a Wholegrain Mustard sauce. Perhaps a bit fuddle, but very tasty!
