I just love a recipe that lends itself to all manner of uses.
Here's my first :
Roasted
Garlic and Sweet Onion Jam
1
garlic bulb
1
tbsp olive oil
170g
sweet onion – finely chopped
85g
sugar
85g
Granny Smith apple – finely chopped
120ml
balsamic vinegar
Here's the make ahead bit :
Baked
Garlic
2
bulbs of garlic
olive
oil/rapeseed oil for drizzling
2-3
sprigs of fresh thyme - optional
salt
and black pepper
Pre-heat
your oven to 200c/180f/Gas 6.
Slice
the tops off the bulbs and place the in a small oven dish, garlic
roaster or foil dish so that they fit snugly. Drizzle with oil and
season with thyme, salt and black pepper.
Roast
in the oven for about an hour – until the garlic has softened.
Squeeze the garlic out of its skin. Add a little more oil , keep in
a tightly fitting container and place in the fridge.
You
can use the paste in the same way as you'd use fresh garlic – the
difference is that the baked garlic is sweeter and ready to use!
The
paste will keep in your fridge for one to two weeks or you can freeze
in small containers.
Method
Squeeze garlic
cloves and any juice into a medium saucepan. Add the remaining
ingredients. Bring to the boil over medium to high heat, stir
occasionally then reduce the heat. Simmer uncovered for 30 minutes
or until thickened and again stir occasionally.
Be patient! It
will look like it will never reduce and thicken. It does.
This recipe will
fill a 370g conserve jar and here it is :
A
note about sweet onions. I searched high and low and found them in
Tesco – Finest Sweet Onions –
a net of 3 for £1.50. You may think a little on the expensive side
but I can assure you that they are worth it.
I
can hear you saying “so what, it's another chutney” - yep it's
good with the usual cheeses, hang around and I'll mention a couple of
other ideas!
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