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Maple Farm

Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

Recipe: Kale and potato bubble and squeak
8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

Recipe:Celery and cherry tomato pasta sauce
8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Onion Rings in Beer Batter

16 June 2008

Onion Rings in Beer Batter

Ingredients (Serves 3-4 as a snack)

½ cup of beer; ½ cup of water; 1 cup of organic white flour; ; 2 organic large onions; parsley, chopped; vegetable oil


Put the beer, water and flour in a bowl and whisk together gently until smooth. Finely chop some organic parsley and add to the mix. Once done, leave uncovered and allow stand all day (for at least 3 hours).

Remove the outer shell of the onions. ‘Top and tail’ to remove the root and the very top of the onions and then cut into ¼ inch thick slices. Separate the slices gently into rings.

Pour vegetable oil into a pan. BE CAREFUL and use as small an amount of oil as possible – you will be putting in a few onion rings at a time and so don’t need more than a small amount at the bottom of the pan. Dip the onion rings into the batter and then fry in the oil a few at a time.

When the onion rings begin to look golden, take out of the oil with a large slotted spoon and leave to drain on some kitchen roll. You can pop the onion rings onto a plate and keep warm under the grill. Tastes lovely with a squeeze of lemon juice over the top.