Early harvested pickling onions are also good fun, great for cooking whole to accompany autumn's meat dishes and grills. Try this delicious recipe below.
30 small white onions, peeled
2 tbsp tomato paste
100ml red wine vinegar
2 tbsp olive oil
2 tbsp sugar
1 bay leaf
250ml dry white wine
250ml water
100g raisins
4 large veal chops
3 tbsp plain flour
Sea salt and pepper
2 eggs, beaten
150g dry breadcrumbs
2 tbsp olive oil
1 tbsp butter
For the sweet and sour onions
In a saucepan, combine the ingredients and bring to the boil. Simmer for 45-60 minutes, until the onions are tender and the sauce is thick.
Use a meat mallet to flatten the meat (but leave it on the bone). Dip the chops first into the flour, then salt and pepper, egg and breadcrumbs in turn until coated.
Heat olive oil and butter in a large frypan, and fry chops until golden brown on both sides.
Serve with the (hot or cold) onions.
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