INGREDIENTS
4 large onions, unpeeled, halved crossways
1.5kg good-quality chicken sausages, casings removed
2 bunches sage, leaves picked, half finely chopped
4 garlic cloves, crushed
150g fresh breadcrumbs
60ml extra virgin olive oil
Murray River Salt Flakes
To serve
Baby parsley leaves
METHOD
1. Pre-heat the Grill to 300°C, or Grill setting 3.
2. Place onions, cut-side down, on a multi-purpose tray and grill on shelf position 5, checking occasionally, for 10 minutes or until the onion skins are burnt. Set aside to cool.
3. When cool enough to handle, discard skin and carefully separate the onion layers to make cups (you may need to trim the onion roots to separate layers. This leaves a hole, don’t worry, stuffing won’t fall through). Arrange onion cups, cup-side up, across a paper lined baking tray.
4. Pre-heat Oven on Fan Plus at 180°C.
5. Combine chicken meat, half the chopped sage, garlic and half teaspoon salt flakes in a bowl and divide among onion cups. Toss breadcrumbs and remaining chopped sage in a bowl and scatter over onions. Drizzle with 2 tablespoons oil and set aside.
6. Roast onions for 20 minutes, add the rest of the sage leaves and drizzle with oil. Bake for a further 10 minutes, or until filling is cooked through and breadcrumbs are golden.
7. Transfer onions to a serving platter and scatter with salt flakes, crispy sage and baby parsley leaves to serve.
Hints and tips
• Onions can be grilled a day ahead and kept in the refrigerator until required.
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
