Sizzling steak with shallot marinade
This delicious marinade adds a sweet, fragrant piquancy to the traditional dish
Best ever onion rings
- Preparation and cooking time
- Prep:
- Cook: -
- plus soaking
- More effort
- Serves 2
Skip to ingredients
- 2 onionssliced into 1cm/1/2in-thick rounds
- 400ml buttermilk
- 140g plain flour
- ½ tsp cayenne pepper
- vegetable oilfor deep-frying
- 50g cornflour
- 150ml lager
- flaked sea saltto serve
Nutrition: per serving
- kcal498
- fat14g
- saturates2g
- carbs77g
- sugars8g
- fibre5g
- protein9g
- salt0.6g
Method
step 1
Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins to 1 hr.
step 2
Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.
step 3
Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.
step 4
Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.
