English Onion In Its Own Skin, Morels, Ash

English Onion In Its Own Skin, Morels, Ash



1 For the salt baked onion, mix together the flour, salt and water to form a dough

2 Roll the dough out about ½ cm thick

3 Wrap each small onion individual until covered evenly

4 Bake in the oven at 180°C for 50 minutes

5 Leave to cool and remove the inner

6 Keep the inner to scorch

7 For the onion stock, bring to the boil in a pan and cling film

8 Once boiled, remove from the stove and leave to infuse for 1 hour

9 Strain stock and use

10 For the onion soup, sweat the onions off in butter in a heavy bottom pan. Add the ,potatoes and garlic and sweat for a further minutes

11 Add the hot onion stock, salt and cream, clingfilm the pan and cook out until the potatoes and onions are soft - approximately 5-10 minutes

12 Liquidise, then pass through a fine sieve

13 For the red onion pickle, put the vinegar, water, sugar, bay leaf and crushed juniper in a pan

14 Heat until the sugar has dissolved

15 Add the onion and liquid into a vac pac bag and seal tight (see Nigel for alternative to vac pac)

16 For the Morels, In a hot pan add the olive oil and the mushrooms. Season with salt and cook for 2-3 minutes (until no colour)

17 Add white wine and cook for a further 2 minutes (don't want to dry them out)

18 Once cooked, dust the mushroom powder

19 Check the seasoning, remove from the pan and keep warm.

20 Garnish with finely chopped chives