Remember Apricot chicken , well this is where Apricot Chicken meets Chicken Rissoles..

Prep time 20 min cooking time 25 min
Serves 4




Ingredients:

• 500g  chicken Mince
• 
  1/4 cup panko breadcrumbs
• 
  2 green onions / shallots chopped
• 
  2 tsp Moroccan seasoning mix
• 
  1 egg, lightly beaten
• 
  1 garlic clove, crushed
• 
  1/4 cup extra virgin olive oil
• 
  1 small brown onion, cut into thin wedges
• 
  40g packet French onion soup mix
• 
  1 tbsp plain flour
• 
  1 cup apricot nectar
• 
  1/2 cup Chicken liquid Stock home brand is fine
• 
  2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve
• 
  Steamed green beans, to serve
• 
  White long-grain rice, to serve

Method:

• Step 1
  Place mince, breadcrumbs, green onion, seasoning, egg and garlic in a bowl. Season with salt and pepper. Mix well. Shape 1/4 cups of mixture into rissoles.
• 
  Step 2
  Heat 2 tablespoons oil in a large frying pan over high heat. Cook rissoles, in 2 batches, turning, for 5 minutes or until browned all over, adding a little extra oil if needed. Transfer to a plate.
• 
  Step 3
  Heat remaining oil in same pan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add soup mix and flour. Cook for 30 seconds. Gradually stir in nectar and stock. Season with pepper. Bring to a simmer. Stir in parsley.
• 
  Step 4
  Return rissoles to pan. Reduce heat to low. Simmer for 10 minutes or until sauce thickens and rissoles are cooked through. Serve with green beans and rice, and sprinkled with extra parsley leaves.

 

[MindyMac]

Green onions. We call them shallots in Australia.

 

[Suzanne rose]

Green onions. We call them shallots in Australia.

Green onions are green onions not shallots. People get very confused

In Australia we call them green onions or Spring onions


In American they are called Scallions

Green onions. We call them shallots in Australia.

Green onions (also called scallions or spring onions) are immature onions with long, green stalks and a mild, fresh flavor, while shallots are small, bulbous onions with a more delicate, slightly sweet, and pungent flavor.

Here's a more detailed breakdown:


Green Onions / Spring onions (Scallions):

• Appearance:
  Long, thin, with a small, barely-defined white bulb and a long, leafy green stem.
  
  
• Flavor:
  Mild, fresh, and slightly peppery, with a more intense flavor near the root.
  
  
• Uses:
  Best used raw as a garnish or for a delicately crunchy bite in a recipe.
  
  
• Part Used:
  Both the white and pale green parts are used, with the darker green leaves used as a garnish.

Shallots:

• Appearance:
  Small, teardrop-shaped bulbs that resemble garlic, with a golden-brown or red skin.
  
  
• Flavor:
  Milder and sweeter than regular onions, with a delicate, slightly pungent flavor.
  
  
• Uses:
  Can be used raw or cooked, often sliced thin or minced fine to impart a delicate onion flavor.
  
  
• Part Used:
  The entire bulb is used, with the skin removed.

This is from Syney markets



True spring onions (Allium fistulosum) are harvested with about 40cm of green leaves and a slightly enlarged bulb but, according to Onions Australia, these are often marketed as “shallots” in New South Wales, while Victorians and Tasmanians call them by their real name Green onions or Spring Onions

 

[Suzanne rose]

Bumping up