ONION SHOW SCHEDULE
NVS Motto: If you can’t eat it, don’t show it
PLEASE SEE RULE 2 WHICH WILL BE STRICTLY ADHERED TO. A SPECIAL GAUGE WILL BE USED TO MEASURE EVERY ONION STEM
1. The heaviest quality onion, dressed
2. 3 heaviest quality onions, dressed
3. 3 dressed onions grown from sets
4. 3 dressed quality onions grown from seed, 250 grms or over
5. 3 dressed quality onions grown from seed, under 250 grms
6. 9 large shallots grown from sets
7. 9 pickling shallots grown from sets to pass through 30mm ring
8. String of 10 red onions, tied with natural raffia
9. String of 10 white onions, tied with natural raffia
10. 3 dressed red skin onions
11. Collection of onions and shallots: 3 onions exceeding 250 grms. 5 onions not exceeding 250 grms 6 large shallots grown from sets 6 pickling shallots grown from sets to pass through 30mm ring
12. 3 blanch leeks, at least 350mm (14”) from root plate to button
13. 2 pot leeks, maximum 150mm (6”) from root plate to button
14. 9 spring/salad onions, with foliage and roots intact
15. Garlic – dish of 5 bulbs with 4” of stem intact
16. Chives growing in a 15cm (6”) pot
17. A collection of any previous items, arranged for effect and quality, displayed in a suitable container (eg basket, trug), space allowed 46cm x 61cm. Parsley may be used for dressing. The container must include at least 3 kinds from Classes 11 to 15 inc.
The following classes are open to growers living within the postal area of GL18 only:
18. The heaviest quality onion, dressed
19. Three heaviest quality onions, dressed
20. Three dressed quality onions grown from sets
21. Three dressed quality onions grown from seed, under 250 grms
The following classes are open to NEWENT ALLOTMENT HOLDERS ONLY
22. 3 Onions grown from sets
23. 7 Shallots
24. 3 Cloves of Garlic with 4” stems
25. 6 Spring Onions
COOKERY SECTION - Adults
26. An Onion Tart (own recipe) on plate or shallow dish. Made with home-made cheese shortcrust pastry.
27. A Confit of Slow Roasted Onions (recipe provided)
28. Roasted Garlic Bread (recipe provided)
29. A pound sized jar of Pickled Onions to be judged on presentation only. In the event of a tie, tasting will take place. Clear jars should be used with no commercial names visible.
COOKERY SECTION – Children
30. An Onion-topped Pizza (recipe provided)
31. 4 Cheese, Onion and Bacon Muffins (recipe provided) In the interests of hygiene, items should be covered with cling film where appropriate.
32. Up to and including 7 years of age on the day of the Show
33. 8 years to 11 years inclusive, on the day of the Show
34. 12 years to 16 years inclusive, on the day of the Show
1. The exhibit should be clearly marked with your age group but NOT your name.
2. The Judge’s decision shall be final.
3. Although it is appreciated that children will need assistance and advice from a grown-up, the vegetable animal should be mainly their own work.
4. Exhibits should be removed from the Memorial Hall after the Prize Giving at 5.00 pm.and not before. Any left after this time will be disposed of.
5. The Onion Fayre Committee shall not be responsible for loss or damage to any exhibit.
COOKERY RECIPES - Adult Section
Confit of Slow-Cooked Onions
(Good with cold meats and cheese)
30ml / 2 tbsp olive oil
500g onions, sliced
3-5 fresh thyme sprigs
1 bay leaf
2 tbsp light muscovado sugar
50g ready-to-eat prunes, chopped
30ml / 2 tbsp balsamic vinegar
120ml red wine
Salt and ground black pepper
1. Reserve 5ml / 1 tsp oil for later, heat the rest with the butter in a large saucepan. Add onions, cover and cook gently for 15 minutes, stirring occasionally.
2. Season onions well with salt and pepper; add thyme, bay leaf and sugar. Cook slowly, uncovered, for another 15-20 minutes, until onions are very soft and dark.
3. Add prunes, vinegar and wine with 60ml / 4tbsp water and cook over a low heat, stirring frequently, for a further 20 minutes, or until most of liquid has evaporated. Add a little water and reduce heat if the mixture dries too quickly.
4. Adjust seasoning to taste. Leave confit to cool then stir in the remaining tsp of oil.
5. Put mixture into a sterilised jar with a sealed lid. The confit is best stored for 24 hours before eating. It will keep for several days in the fridge.
Roasted Garlic Bread
(Makes 2 loaves, enter 1 for judging)
500g strong white bread flour + extra for table
10g easy blend yeast
30ml olive oil
350ml warm water, approx
For the Roasted Garlic
1 or 2 garlic bulbs (depending on size and your taste)
1 tbsp olive oil
1 tsp caster sugar
To finish bread
Olive oil to sprinkle on top
+ own choice of extras, such as rock salt, dried oregano, basil, rosemary sprigs, sun-dried tomatoes
1. Mix flour, salt and yeast in a large mixing bowl.
2. Add olive oil and ¾ of the water, mixing with your hand. Continue to add water until mixture forms a ball of dough leaving sides of bowl clean; dough should be soft but not soggy.
3. Tip dough onto a lightly floured work surface and knead for 5-10 minutes. Try not to add too much extra flour which will make the dough too dry.
4. When dough feels smooth and silky put it back into the mixing bowl. Cover with oiled cling film, leave in warm place to rise and double in size- at least 1 hour, can be left 2 hours.
5. Roast garlic by heating oven to 170C, 150C fan, Gas 4. Peel garlic cloves, put onto a sheet of foil, sprinkle with salt, a little sugar and olive oil. Seal foil into a parcel and roast for about 15 minutes until soft and pale golden (take care not to burn). Leave to cool.
6. Line 1 large (or 2 smaller) baking tray with baking parchment / silicone paper.
7. When dough has risen tip onto a lightly-floured surface, add roasted garlic and knead in well Divide dough into two pieces and shape into rectangles about 23 x 13 cm. Place the dough on the baking tray/s.
8. Put the trays into large, clean plastic bags or cover with a sheet of silicone paper and a clean tea towel; leave to prove in a warm place for an hour until doubled in size.
9. Heat oven to 220C, 200C fan, Gas 7.
10. Push your fingers into the dough to make dimples then sprinkle tops of loaves with olive oil and add your choice of herbs etc.
11. Bake approx. 25 minutes until loaves sound hollow when tapped on base. Cool on a wire rack.
COOKERY RECIPES – CHILDREN’S SECTION
(Makes 4 individual pizzas, approx 15cm diameter) Enter your best pizza for judging in the show.
For the bread base
350g strong plain bread flour
1 teaspoon salt
1 teaspoon easy blend yeast
200-250ml warm water
1 tablespoon olive oil
For the tomato sauce
1 tablespoon olive oil
1 medium onion
1 clove of garlic
1 tablespoon tomato puree
400g can of chopped tomatoes
½ teaspoon sugar
1-2 teaspoons dried basil or mixed herbs
Salt and pepper
For the topping
Cheese (grated or sliced)
Onion (any type)
Plus extra topping ingredients of your own choice
Method for pizza base
1. Sieve the flour and salt into a large mixing bowl. Stir in the yeast
2. Add the oil and warm water and stir well with a wooden spoon.
3. Carry on stirring the mixture until you get a soft ball of dough which doesn’t stick to the sides of the bowl; if the mixture is still dry add a little more water.
4. Sprinkle some flour onto a clean, dry work surface and knead the dough well until it is smooth and stretchy.
5. Remove the dough from the bowl and place on the work surface then knead it again so that you burst all the large air bubbles in it. It will only take a few minutes.
6. Cut the dough into 4 even sized pieces then roll each into a 15-17cm diameter circle. Lift them onto greased baking trays. Press the circles into shape then pinch up the edges.
7. Heat the oven to 200C / 190fan / gas 6
***Method for Tomato Sauce
(Make this after stage 5, while pizza dough is rising)
• Peel then chop the onion finely and crush the garlic.
• Put a tablespoon of oil into a saucepan and heat it gently then add the onion, stirring for about 5 minutes. Try not to let it go brown.
• Add the garlic, tomato puree, tomatoes, sugar, basil and a pinch of salt and pepper. Stir it then let it bubble gently.
• Leave the sauce to simmer for 20 minutes, until it becomes thicker and the amount has reduced.
• Turn off the heat and leave the sauce to cool.
To finish the Pizzas
1. Spread the tomato sauce over the top of the pizza bases leaving a 1cm gap around the edges.
2. Using your topping ingredients, decorate your pizzas in an interesting and attractive way.
3. Put the pizzas into the oven to bake for about 15 minutes until the bases are crisp and golden.
Cheese, Onion and Bacon Muffins
75ml sunflower oil
1 egg 175ml buttermilk or milk
250g self raising flour
½ tsp English mustard powder or 1tsp ready made mustard
85g mature cheddar cheese, grated
1 bunch spring onions, green tops trimmed off
Small bunch chives (optional)
75g cooked, chopped streaky bacon or ham
Salt and pepper
9 paper muffin cases
12-hole muffin tin or flat tray (the muffins are a better shape if baked in a muffin tin)
1. Heat oven to 200C/180C fan/gas 6 and prepare the muffin tin.
2. Whisk oil, egg and milk together in a jug/bowl
3. In a large mixing bowl, mix the flour, 1 tsp salt and the mustard powder.
4. Stir in 70g of the cheese leaving the rest for later; thinly slice the washed spring onions and chives and add to the bowl.
5. Use a large spoon to fold the wet ingredients into the dry in the mixing bowl – do not over-mix, just lightly combine.
6. Spoon the mixture into the muffin cases in the tin and sprinkle the remaining cheese on the tops of the muffins.
7. Bake for about 25 minutes until muffins have risen and are golden brown
For details of prizes the prizes and awards to be won please click on the link below
Onion Show- Prizes and Awards
To enter the show click here for an entry form: Onion Show Entry Form 2013