Delia says - bring the half Onion & Spices just to the boil & let stand before adding the bread.
This, to me, sounds like an awful miss. The Onion & Spices have little chance to impart flavour? Surely it would be better to simmer V gently until the Onion is near cooked? And then incorporate the Onion into the sauce?
Or would this give a scalded milk taste?
I use a modified 'Good Housekeeping' recipe from the 1970-ish edition - I stud the onion with cloves, bring to boil in the milk then stand for 30 mins, add the breadcrumbs and butter, simmer and stir for 15 mins or so, then discard the onion. Well we like it anyway, hot and cold, I tend to think the best bits of Christmas dinner are the extras......
I always make mine rather as small describes - but have seen some recipes that say chop the onion and cook in the milk and incorporate in the whole thing - but then you need to use powdered nutmeg or cloves - think that could give too much clove myself. Notice also that deliaonline says put the onion back in when you add the breadcrumbs and only remove just before serving. Lovely stuff however its made!
Thanks!
BTW - you put the Cloves into the cut side of the Onion, I trust? SO much easier.
And don't the seed heads always fall off while you're doing it - & does that matter?
= Tim
You don't want to be chewing bits of clove with your bread sauce, Tim, count them all in and then count them out again. Now, cardamoms in the pilau rice is a different matter....
I followed Delia this year from an old book of hers and didn't like it very much at all, it just tasted of butter. I made some last year but think i got the recipe of the internet. Hope yours worked out well.
I put my onion (studded with cloves) into milk with a couple of bay leaves, dozen or so peppercorns, and leave for 1/2 a day. Then I strain it into a saucepan, (I've been known to strain it into the sink on more than one occasion ::) ::) ::) ) add a small pat of butter, bring to the boil and add the breadcrumbs until it resembles the consistency we want. Add salt to taste. Works every time.
Eventually simmered till cooked, left overnight & incorporated the onion.
Needed a lot for 16 tomorrow. Now for the vegetarian stuffing!!
Quote from: tim on December 29, 2009, 08:10:51
Now for the vegetarian stuffing!!
Oh dear Tim. I shall resist the temptation of commenting. ;D ::) :-[
valmarg