Onion Marmalade

This delicious  preserve is quick and easy to prepare. Serve with a cheese platter, or to spice up any sandwich.

Makes 1.4kg

You’ll need: 

3 Tablespoons Olive oil

1,5kg Red onions, halved and thinly sliced

250g Brown Sugar

300ml Red wine vinegar

2 Teaspoons Garlic, chopped

3 Bay Leaves

1 Tablespoon Wholegrain Mustard

½ Teaspoon Smoked Paprika

½ Teaspoon Salt

Here’s how:

• Heat oil in a large pan, add the onions and cook  on medium heat for 10mins, until softened
• Stir in 3 tablespoons of sugar and fry gently for 15mins, stirring until just beginning to brown
• Add the rest of the sugar and the rest of the ingredients, mix well and simmer for 10-15mins, stirring occasionally until the liquid has reduced and thickened
• Transfer the marmalade to dry warm jars, label and leave to cool in a dark place. The marmalade will keep for6-12months.

Caribbean Jerk Chicken 

This is a traditional Caribbean recipe used for braai’ing.’ Jerk’ refers to the method of cooking, which is outside on the coals. This recipe can be used for red meat and vegetables

You’ll need:

1 Tablespoon Allspice( pimento)

1 Teaspoon Smoked Paprika

1 Teaspoon Nutmeg

1 Teaspoon Cinnamon

1 Habanero chili, finely chopped

2 spring onions, chopped

1 Tablespoon Thyme

1 Tablespoon Ginger

1 Teaspoon Garlic

200ml Brown Vinegar

50ml Lemon juice

50ml Soya sauce

12 pieces of chicken

Salt and pepper to season

Here’s how: 

• Season the chicken lightly with salt and pepper, set aside
• In a separate bowl mix all the ingredients for the marinate
• Marinate the chicken in the jerk marinate overnight or for 3hrs
• The chicken can be cooked on the braai or grilled in the oven

Onion Marmalade & Caribbean Chicken

This week, we are going light with 2 Delicious recipes ideal for picnicking out with friends or family at the park.