Onion marmalade
Photography by Photography by Roberto Buzzolan.
INGREDIENTS
2 tablespoons olive oil
4 medium onions, thinly sliced
2 cloves garlic, crushed
1 teaspoon salt
juice of 2 oranges plus zest of 1 orange
3 tablespoons sherry vinegar
2 tablespoons sugar
1⁄2 cup white sultanas
METHOD
Heat the oil in a sauté pan, add the onions and garlic, season with salt and cook with the lid on for 20 minutes or until tender.
Add the remaining ingredients and simmer for another 10-15 minutes or until most of the liquid has evaporated. Taste for seasoning.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.