Onion and raisin confit

Onion and raisin confit

onion confit

onion confit

This is excellent for summer lunches of cheeses, cold meats crunchy bread. Make up your own ploughman’s platter with a selection of cheeses, meats, breads, raw vegetables, salad and serve with this delicious accompaniment. It’s summer time folks, get outside and have fabulous, healthy platters.

What you need

500g baby onions (they should fit into a teaspoon once cleaned)
4 tablespoons white wine vinegar
300ml water
3 tablespoons olive oil
3 tablespoons sugar
3 tablespoons tomato puree
75g raisins
Sprig rosemary, sprig parsley

The process

Clean the onions,then place all of the ingredients into a pot, bring to the boil, reduce heat and simmer until the onions are very soft.

The time will vary depending on the size of your onions but should be about 45 minutes.

You will also know when most of the water has evaporated and the liquid is syrupy but still fairly liquid.

Remove the herb sprigs, and allow to cool. It can be served warm as well but personally I prefer it cold.

Orange marmalade

Orange marmalade

Ogange marmalade

Ogange marmalade

This marmalade recipe is my favorite and not just because of the flavor, but that the ingredients are measured cup for cup so you can use any available container to get it exactly right. Marmalade on fresh toast with a cuppa in the morning is not just for Grandad, although if you gave him a jar for Christmas with a personalized label.. well you will be his favorite for a very long time. Read the preparation guide first for bottle sterilizing methods. Makes about 4 jars.

What you need

10 oranges
2 lemons
2 liters water approx
sugar

The Process

Cut the oranges and lemons in half and squeeze the juice into a bowl for later use.

Now pop the skins, with the pulp still attached to the inside of the skins into a large pot,  cover them with water to the point that they are all just under the surface, put the lid on a leave to soak overnight.

Place the pot on the stove and bring to the boil for about 15 minutes. You should be able to very easily slide a toothpick into the skin.

Now remove the skins and slice them up fairly thin, about 2mm slices and then in half again to give you pieces that are about 4 or 5cm long.

Place the sliced oranges and lemons, the liquid from the pot and the juice that you squeezed out into a container or measuring jug, mark the volume and then return to the pot. Add the exact same amount of sugar to the pot.

Bring the liquid and sugar mixture, simmer stirring every few minutes until the sugar has completely dissolved. (very important)

Now bring it to the boil and cook until the you notice a colour change. This should be somewhere between 5 and 10 minutes. Test it for readiness by removing from the heat and placing a small amount onto a plate, then place into the fridge for 5 minutes, it is ready if it wrinkles up when you push it with your finger. if not boil for another 5 minutes.

Fill your sterilized jars and seal straight away. remember to read the sterilizing info first.

Pickled fish

Pickled fish

pickled fish recipe

Pickled Fish

Pickled fish is a great thing to have in the fridge for weekends when you just want to put your feet up and veg out. Make a quick salad or some potato salad, a nice piece of pickled fish and everyone is happy. It’s not very difficult and certainly better than anything from a tin!

What you need

2kg Kabeljou/yellowtail or kingklip cut into portions
Salt and pepper
1/2 cup vegetable oil

Sauce

3 large onions sliced
200ml brown vinegar
1 1/2 tablespoons sugar
1 teaspoon turmeric
2 teaspoons mild curry powder
1 teaspoon chili powder
4 or 5 bay leaves

The process

Season the fish portions with salt and pepper.

Heat the oil on medium and cook the fish fillets for about 5 minutes until white and beginning to brown.

Remove from the oil and place on some kitchen paper to drain.

Add all the rest of the sauce ingredients to the hot oil and cook for about 7 minutes, stirring constantly and until well blended.

Taste the sauce and add salt if necessary, then remove from heat.

Place the fish fillets in a casserole dish or any flat dish and cover liberally with all of the sauce. Turn the fish to ensure that they are covered completely in the sauce and then cover the dish and set aside in the fridge for at least 24 hours to allow the flavour to really impregnate the fish and develop fully.

For a stronger flavour, just leave it for another 12 hours. (If you can)