Editor's note: This recipe is a sleeper, something you wouldn't find yourself making every week, but if you make the chutney when you find the time, you'll have something special to add to a meal. You won't be sorry!
What's up my sleeve?
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 :
I can hear you saying “so what, it's another chutney” - yep it's good with the usual cheeses!
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