With a sharp knife and practice, you'll be slicing like a pro in no time.
-Peel the onion, leaving the root intact.
-Cut the onion in half through the root. With the onion flat on the chopping board, cut off the root at an angle. Trim away the top of the onion.
-Hold one side of the onion between your little finger and thumb. Place your other fingers on top of the onion.
-Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the onion very finely from one edge to the other. Meanwhile, with the hand holding the knife, ease the blade further up the onion with each cut.
'Dragon prawn' noodles
Chilli crab with egg noodles
Quick hot and sour noodle soup
Tandoori lamb wrap
Spinach, feta and pine nut salad
Braised red cabbage with apples and sherry vinegar
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