This is a sort of chutney, easy to make, very useful to have in the cupboard. It takes quite a while to boil down, but it's worth the wait, and you only have to watch it at the end, when you want to stop cooking just as it's about to catch.
The idea came from a note that's been on my desk for weeks: red onions/sugar/red wine/vinegar/port. And that's all it is. (I don't remember how I came to write the note, but was probably inspired by one blog or another, as that's where most of my cooking inspiration comes from these days, so apologies if it looks as if I've pinched someone else's idea: get in touch and I'll set up a link!)
1. Chop one kilo of red onions and sweat in olive oil
2. Add 300g muscovado sugar
3. Add one bottle of red wine (I used very cheap, probably undrinkable Rioja), 150ml port, and 250 ml sherry vinegar
4. Cook until all the liquid is absorbed
#431 Murrumbidgee Cake - I think it’s fair to say that if it wasn’t for Jane Grigson – and therefore this blog – I wouldn’t be doing what I do now. Cooking and writing for a livi...
1 week ago