Grilled red Spring onions

Grilled Red Spring Onions with Lemon Herb Butter

Ingredients (Serves 4)

  • 2 bunches of red spring onions
  • 2 tbsp olive oil
  • 50 g (3½ tbsp) unsalted butter, softened
  • 1 garlic clove, finely minced
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice
  • Salt and freshly ground black pepper
  • Optional: freshly grated Parmesan or crumbled feta

Instructions

  1. In a small bowl, mix the softened butter with the garlic, parsley, lemon zest, lemon juice, salt, and pepper.
  2. Trim only the roots from the spring onions, leaving the green tops intact. Brush the onions with olive oil.
  3. Grill over medium-high heat for 2–3 minutes per side, until lightly charred and tender.
  4. Transfer to a serving platter and immediately spoon the herb butter over the hot onions so it melts.
  5. Finish with grated Parmesan or crumbled feta, if desired, and a little extra lemon zest.

Serve with

  • Grilled ribeye or sirloin steak
  • Grilled salmon or prawns
  • Baked or grilled potatoes
  • Crusty sourdough bread to soak up the melted butter

Asian Variation

Instead of the herb butter, drizzle the grilled onions with:

  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp freshly grated ginger

Finish with toasted sesame seeds and sliced scallions.

Gegrilde rode lente-ui met citroen-kruidenboter

Ingrediënten (4 personen)

  • 2 bosjes rode lente-ui
  • 2 el olijfolie
  • 50 g zachte roomboter
  • 1 teen knoflook, fijngehakt
  • 1 el fijngehakte peterselie
  • 1 tl citroenrasp
  • 1 tl citroensap
  • Zout en versgemalen zwarte peper
  • Optioneel: Parmezaanse kaas of verkruimelde feta

Bereiding

  1. Meng de boter met knoflook, peterselie, citroenrasp, citroensap, zout en peper.
  2. Snijd alleen de worteltjes van de lente-ui af; laat het groen eraan. Bestrijk de uien met olijfolie.
  3. Gril ze op een hete barbecue ongeveer 2-3 minuten per kant, tot ze mooie grillstrepen hebben en net zacht zijn.
  4. Leg ze op een schaal en laat direct een flinke lepel kruidenboter erover smelten.
  5. Maak eventueel af met wat Parmezaanse kaas of feta en een beetje extra citroenrasp.

Lekker erbij

  • Gegrilde entrecote of ribeye
  • Zalm of gamba's
  • Gepofte aardappelen
  • Knapperig zuurdesembrood om de gesmolten boter op te deppen

Variatie

Maak een Aziatische versie door de boter te vervangen door een mengsel van:

  • 2 el sojasaus
  • 1 el sesamolie
  • 1 tl honing
  • 1 tl geraspte gember
  • geroosterde sesamzaadjes en bosui als garnering

Die combinatie met de zoete, gegrilde rode lente-ui is echt heerlijk.

by Bernadette Evers

mexican hamburger

Ingredients
2 beef hamburgers
2 ripe Haas avocado's
1 lime
1 tomato, finely diced
3 spring onions, finely sliced
pickled jalapeño chillies, to taste
small bunch coriander, finely chopped
75 g rocket
pita breads or hamburger buns, to serve

Method
Begin by making the guacamole. Halve the avocado's, remove the stones and scoop the flesh into a bowl. Mash coarsely with a fork and add the juice from the lime.

Add the finely diced tomato and sliced spring onions. Chop the jalapeño and add to the guacamole - you can make it as mild or as spicy as you like. Season with salt and pepper. Lastly add the chopped coriander. Place the avocado stones into the guacamole and cover with plastic wrap. This helps prevent the avocado from discolouring.

Heat a griddle pan over medium heat. Drizzle the hamburgers with a little olive oil and grill until cooked through, about 10-12 minutes. The cooking time depends on the size your hamburgers. If they happen to be quite thick, a good tip is to flatten them with the palm of your hand before you cook them.

Remove the burgers from the pan, wipe out some of the excess fat with paper towel. Slice open the pita or hamburger buns and toast lightly.

Dress the rocket with a drizzle of olive oil, salt and pepper and discard the avocado stones from the guacamole. Fill each pita or bun with a handful of rocket, top with the burgers and spoon a generous amount of guacamole on top.

This is one of our favourite recipes! 

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Bernadette Evers