O is for onion.

O is for onion, that oh so versatile vegetable that we include in a great number of dishes we prepare. It seems that the humble onion is the base for such a lot of the taste dishes acquire, and yet we don’t give it the credit it is due. On its own onion is great raw in salads, makes wonderful onion chutney, onion marmalade, onion bread and onion relish, amongst other things. There are so many uses for our humble onion.

Onions are great with pork and a tasty little recipe is for pork slices with onion.

Follow the steps to cook delicious pork with onion.

Slice the onions and slice some lean pork into strips.
Mix half a teaspoon of rice wine, half a teaspoon of cornstarch mixed with water and a quarter teaspoon of salt to make a marinade.
Place the pork slices in it and leave for about 15 minutes.
Fry the onions until soft then add the pork miture and fry until the pork is cooked.
Add another quaarter teaspoon of salt and up to half a teaspoon of cornstarch mixed with water to thicken the sauce.
Don’t foget to keep stirring the frying ingredients to prevent the cornstarch from solidifying.
Serve on a bed of rice or with thread noodles.

O is also for oatcakes, a great Scottish cracker,fairly bland in flavour but great with cheeses, also olive, a strong flavoured fruit that can be eaten alone or mixed in with salads and cooked dishes. Olives are very popular in mediteranean cooking.

Words beginning with the letter O that are not immeidtaely associated with food and eating include:

oblade (or obladi), not the song by Marmalade (obladi, oblada, life goes on…), but a fish, abundant in the mediteranean and close the the sea bream,
opossum, a marsupial from the western hemisphere that was once widely eaten in the United States, it is still eaten in South American countries,
ostrich, although it is more widely known now that ostriches are bred for meat.

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