Chef Duminda
Spring onion belong to the onion family and is some countries they are known as scallions, bunching or green onions. They are harvested when young and before the white bulb has time to form properly and are tender and mild with a long white slender neck and hallow green tops.spring onions are milder than onions so can be eaten raw in salads and sandwiches. The green top can be used like chives,as a grains or sliced in salads .
CAULIFLOWER
cauliflower is one of several vegetables in the species brassica olerachea in the genus brassica which is in th family brassicaceae . It is an annual plan
t that reproduces by seed. Typically only the head is eaten -the edible white flesh sometimes called ‘curd’. The cauliflower head is composed of a white in florescence florescence merristem. Cauliflower head resemble those in broccoli which differ in having flower buds as the edible portion.
The potato is a root vegetable native to the Americans a starchy tuber of the plant solanum tubersum,and the plant itself. Wild potato species can be found throughout the Americas, from the United states to southern Chile. Today there are a staple food in many parts of the world’s food supply. Potato were the world’s fourth largest food crop after maize,wheat and rice . The vegetative and fruiting parts of the potato contain the toxin salanine and are not fit for human consumption.
Those onions are similar to red onions, due to the high sugar content they have a short shelf life ,lasting up to 2 days or if refrigerated they can last up to month.
The white onion is used in Mexican foods or complementing the flavours of other ingredients .The onion can be sautted to a dark brown colour and served to provide a sweet and sour flavour to other foods. Small white onions used in soups, casseroles or stews. They are known as ‘boiler onoins’. They can also be added to salads.
There are also known sweet varieties including (walla walla) ‘vidalia ‘and ‘mauri’. White storage onion types include ‘white wing’ and Sierra Blancal’.
These onions tend to be medium to large in size and have a mild flavour. They are often consumed raw,grilled or lightly cooked with other foods or added as a decoration to salads.
Red onions are available throughout the year and are high in flavonoids and fiber ( comparative to white or yellow onions)
There are some known varieties include ‘red zeppelin ‘. The skin of the red onion has been used as a dye.
I love to use red onion in my salads all the time.In sri lanka red onion use for most famous onion jam ( sini sambol)
Spacialy my fans in australia love to eat my onion marmalade with MR steak.
Chef Duminda