Brown Toast With Sardines Lemon And Spring Green Onions Food

BROWN TOAST WITH SARDINES, LEMON AND SPRING (GREEN) ONIONS

Steps:

• Lightly toast bread and spread with butter.
• Sprinkle with onion and top with sardines. Drizzle lemon juice and season with black pepper.
• Place under medium-low grill/broiler 2-3 minutes. (Watch carefully).

SKEWERED KOREAN CHICKEN AND GREEN ONIONS

Steps:

• Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
• Lay the skewers in a 9x13 baking dish.
• Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
• Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
• Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

STEAMED PORK BALLS AND SPRING ONIONS ( GREEN ONIONS)

Steps:

• Place in a large bowl, the pork, spring onions and breadcrumbs.
• In another smaller bowl add the remaining ingredients and mix them well then add them to the pork and mix really well. Refrigerate for 1 hour.
• Shape into 20 even sized balls and steam for around 15 minutes.
• If you want to make them fancy you can tie strips of the green from the spring onions around the balls.

LEMON RICE W/ PEAS & GREEN ONIONS

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan.
• Cook until just cooked-- do not overcook.
• Fluff with fork.
• Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute.
• Drain.
• Rinse under cold water.
• Drain.
• Heat oil in large nonstick skillet over medium-high heat.
• Add all but 2 tablespoons green onions; sauté 30 seconds.
• Add rice and sauté until heated through, stirring to break pieces, about 4 minutes.
• Add peas, lemon juice, parsley, and lemon peel.
• Sauté 2 minutes to blend flavors.
• Garnish with remaining green onions and serve immediately.

PORTUGUESE-STYLE SARDINES ON TOAST

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.