Another great idea for Christmas pressies, this relish is absolutely delish! It would go well with turkey and ham of course but is equally as good with cheese or paté.
Source: 400 sauces recipe book
Makes about 900g
450g red onions, peeled
2 tbsp olive oil
225g brown sugar
450g fresh or frozen cranberries
120ml red wine vinegar
120ml red wine
1 tbsp mustard seeds
½ tsp ground ginger
2 tbsp orange liqueur or Port
Salt and ground black pepper
- Halve and thinly slice the red onions. Heat the oil in a frying pan and add the onions. Cook gently for 15 minutes, stirring often until softened.
- Add 2 tbsp of the sugar and cook for 5 minutes until caramelized.
- Meanwhile, put the cranberries in the Thermomx with the remaining sugar, the vinegar, red wine, mustard seeds and ginger. Cook for 20 min/100C/speed 1 or until the berries have burst and are tender.
- Stir in the onions and cook 10 min/Varoma/speed spoon, Reverse blade direction and Measuring cup OFF (add internal basket over the lid to avoid projections) until it is well reduced and thickened. Season with salt and pepper to taste.
- Transfer the relish to warmed sterilised jars*. Spoon a little of the liqueur/Port over the top of each then cover and seal.
- Store in a cool dry place for up to 6 months. Store in the fridge once opened and use within 1 month.
*To sterilise jars, place them with their lids in an oven preheated at 150C for 10 minutes. Pour the hot content while they’re hot.
My friend SorbetCitron who writes the blog Nuage de farine posted this recipe a few weeks ago and her description of this dish was so mouth watering that I had to make it the next day. I had almost all the ingredients at hand and after a little trip to the shop, I got cracking with it. As soon as the mixture was ready, I couldn’t resist to try it (the smells were so delicious) and it was amazingly tasty. The recipe states to leave it for a day to blend all the flavours together and it was hard to wait so long but it’s well worth it. There is a cake recipe to follow soon that uses this gorgeous tagine but you can of course eat it on its own or on a slice of fresh bread or brioche…
Source: Nuage de farine
For the foamy butter
50g brown sugar
35g lemon juice
1 vanilla pod
2 apples (I used Golden delicious), peeled, cored and cut into chunks
65g sultanas (use the golden variety as they are nicer)
25g blanched almonds
175g orange segments (about 3 oranges)
175g grapefruit segments (about 2 grapefruits)
Juice of 1 grapefruit (the juice leftover from segmenting the grapefruits will suffice)
Juice of 2 oranges (same as above)
1 tsp vanilla extract
10g candied ginger, chopped finely
1 pinch of ground allspice
1 pinch of cinnamon
40g brown sugar
10 mint leaves, chopped
- To take out the orange and grapefruit segments, use a serrated knife and cut the skin off using a see-saw motion as close to the fruit as possible (you want to remove the white skin as well). Then cut each segment as close as possible to the membranes but leaving them out so the segments have no skin at all. Make sure to do this on top of a bowl to collect all the juices and press the leftover fruit when all the segments are taken out.
- Prepare and weigh all the ingredients before proceeding to the next step.
- Make the foamy butter by melting the butter in a saucepan until it starts making bubbles. Add the sugar, vanilla seeds and pod and the lemon juice.
- Add the apples, sultanas and almond. Cook on medium heat for 3 minutes.
- Add the orange and grapefruit segments and cook for a further 2 minutes.
- Add half the juice of orange and grapefruit and all the other ingredients except the mint leaves.
- Reduce for 20 minutes on medium heat and add more juice if it gets too dry.
- Take off the heat and add the chopped mint leaves. Leave to cool and refrigerate for a day before using (I would warm it up before eating to give it back its shine…)
I hosted a Christmas canapés party recently and I made these yummy verrines which are easy to make and look gorgeous.
Source: Mathon verrines
For 14 small verrines or 6 starter size
400g cream (full fat)
1 1/2 gelatine leaf
375g fresh figs, quartered
75g brown sugar
150g onions, peeled and quartered
1 Granny apple, peeled, quartered and cored
1 1/2 tsp ground coriander
2cm fresh ginger, peeled and sliced
- Place the onions, apple and ginger in the TM bowl and chop 3 sec/speed 5.
- Put the rest of the chutney ingredients and cook for 20 min/100C/speed 1, measuring cup OFF or until it has reached jam consistency (to test, place a tiny amount on a cold plate, and push slightly with your finger, you should see wrinkles, if not, add 5 minutes cooking at a time and repeat test).
- Tip out into a bowl and reserve.
- Place the gelatine in a bowl with cold water.
- Clean the TM bowl and place the cream into it. Cook for 4 min/90C/speed 1.
- Add the Gorgonzola and cook for 1 min/100C/speed 4.
- Add the drained gelatine and mix another 10 sec/speed 3.
- Place some chutney at the bottom of each verrine.
- Pour gently the Gorgonzola cream onto it. Leave to cool, then refrigerate for 2 to 4 hours or until the cream is set.
- Just before service, pour some honey on top and place a toasted walnut on each verrine.
This chutney goes very well with cheese but it can also be used as a sandwich spread or a dip (I recently had it with a beef and fig samosa and it was delicious). I’ve used a recipe from the Fast and Easy Cooking (Apple, peach and apricot chutney) in which I have replaced the apples with plums and the dried peaches with prunes.
(Source: Fast and Easy Cooking)
6 garlic cloves, peeled
5 cm ginger, peeled and cut in 4 pieces along the lines of the skin
100g dried apricots
300g white wine vinegar
400g caster sugar
2 tsp salt
1/2 tsp cayenne pepper
- Drop the garlic and ginger into the running blades at speed 8.
- Scrape down the sides of the tM bowl with the spatula. Add the remaining ingredients. Cook for 10 min, 100C, speed 2.
- Remove the measuring cup and replaces with a piece of kitchen paper, folder in 4, to allow the chutney to reduce and thicken.
- Continue to cook 20 min, 100C, speed 2.
- When it is cooked, it should be like jam and will thicken more as it cools. Pour straight away into clean jars, close the lid and turn upside-down (this will sterilise the pots). Leave them to cool down, label and store in the fridge or a cool place.