The deep richness of this onion jam with its spicy undertones is a perfect winter condiment.
Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches – you will find lots of uses.
Are you looking for other Onion recipes? Try Onion Salad with Sesame Oil, Farinata with Tomato and Onions, Kanda Poha and Onion Pakora.
Perhaps you are looking for recipes for Relish? Try this Roasted Red Pepper and Apple Relish and Caponata Siciliana.
Feel free to browse our Onion recipes and Relish recipes. Or you might like to browse Sweet and Savoury Jam recipes. Check out our easy Early Winter recipes.
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A Japanese Style luxurious aubergine dish – salad, side dish, main course or condiment.
Ottolenghi has a great steamed eggplant recipe in Plenty More, rather like the Thai one that I posted here but just different enough to try it out.
Don’t you just love the silky texture of steamed eggplant – so different to its grilled counterpart?
Steaming maintains some of the aubergine flesh’s texture, which doesn’t happen if you cook it in any other way. It gives this dish a particular substantial quality, making it suitable to serve with just plain rice or fried tofu. It can also be used as a condiment or side dish.
Are you looking for Spring Onion dishes? Try South Indian Spring Onion Soup.
You might also like to try some Eggplant Dishes. Try Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, and Steamed Thai Eggplants and Zucchini.
Browse all of our Eggplant recipes, our Japanese dishes, and all of the Ottolenghi recipes we have tried. Or gain inspiration from our Late Summer recipes.
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