Ingredients
270g brown onion chopped
15g garlics chopped
2 rosemary stalks stripped from the stalk and chopped
140g bread crumbs coarsely crumbed, crust removed
120g Seville Oranges in Spiced Verjuice Syrup seeds removed and slices diced
2 thyme stalks stripped from the stalk and chopped
1 cup parsley chopped
To Taste salt flakes
To Taste freshly cracked pepper
1 cup pistachio
270g brown onion chopped
15g garlics chopped
2 rosemary stalks stripped from the stalk and chopped
140g bread crumbs coarsely crumbed, crust removed
120g Seville Oranges in Spiced Verjuice Syrup seeds removed and slices diced
2 thyme stalks stripped from the stalk and chopped
1 cup parsley chopped
To Taste salt flakes
To Taste freshly cracked pepper
1 cup pistachio
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Methods
1
Place a non stick frying pan on to a medium heat and add the Extra Virgin Olive Oil.
2
Once hot, add the onions and sauté for 2 minutes. Then add the garlic and sauté for a further 3-4 minutes until golden and lightly caramelised.
3
Remove the pan from the heat and allow to cool.
4
In a large mixing bowl combine the remainder of the ingredients and add the cooled onion mixture. Mix together well.
5
Note: If the recipe was doubled, it would make a delicious stuffing for a small turkey or goose.
1
Place a non stick frying pan on to a medium heat and add the Extra Virgin Olive Oil.
2
Once hot, add the onions and sauté for 2 minutes. Then add the garlic and sauté for a further 3-4 minutes until golden and lightly caramelised.
3
Remove the pan from the heat and allow to cool.
4
In a large mixing bowl combine the remainder of the ingredients and add the cooled onion mixture. Mix together well.
5
Note: If the recipe was doubled, it would make a delicious stuffing for a small turkey or goose.
