Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.At the restaurants we use air-dried beef from Trealy Farm in Monmouthshire (trealyfarm.com). Trealy produces cured meats as good as many of the great European charcuterie producers, and of course the produce fits perfectly into our British menus. If you are struggling to find Trealy cured beef then Bresaola will do, or you could use another cured meat.
4 medium onions
12 or so slices of cured beef
6-8 pickled walnuts
2tbsp olive oil
1tbsp cabernet sauvignon vinegar or a good red-wine vinegar
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Wrap the onions in foil and bake in the oven for about 45 minutes until they are soft.
Remove from the oven, leave to cool for a while then remove the skin, quarter them and separate the layers and place in a bowl. Season and add enough olive oil and vinegar to dress.
To serve, arrange the onions on plates and drizzle over any dressing left in the bowl.
Arrange the cured beef on top, then slice or quarter the pickled walnuts depending on size and scatter on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments