Caramelised Red Onion Chutney

This will make 2 jars with a capacity of 500g / 1lb

2 oz butter

9 Red onions (finely sliced)
3 Chillies (finely chopped)
Small piece of Ginger (finely chopped)
250ml Rose
300ml White Wine Vinegar
200g Dark Brown Sugar (Muscovado)

• Slice your onions finely, (a mandolin is ideal) and chop chilli and ginger finely and put into a pan with the melted butter. Cook gently over a low heat for about 20-40 minutes until caramelised. Add the rose and reduce till the onions are rich and dark and somewhat sticky
• Add sugar and the vinegar and simmer moderately for 30 minutes or so, until the chutney is thick and dark. Whilst this is happening sterilise the jars in a moderate oven. Pour the chutney into the hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.

Tip:

• To tell if the chutney is ready draw a spoon down the centre of the pan and if the mixture does not run together again for a count of 5 it is ready.
• If you want finer chutney cut each onion in half before slicing
• This compliments acidic cheeses so use to make goats cheese tarts or on the cheeseboard.

 

Leek and Ham Quiche

 

10 inch quiche pan (preferably metal to avoid a soggy base)

300g / 12oz shortcrust pastry

25g / 1 oz butter

6 Medium leeks (white ends)

200g/ 8oz Extra mature Cheddar

150g / 6oz Cooked Ham

3 eggs

120ml / ¼ pt double Cream

Salt and Pepper

Method

• Wash leeks and trim off roots if needed. Cut each leek in half and reserve the leafy, greener top section for soup etc.
• Using the bottom whiter root parts cut each leek in quarters lengthways and then into sections of approx 1 inch.
• Cook leek pieces slowly in butter in a large frying pan till slightly golden and soft (but not burnt.)
• While leeks are cooking
• Line quiche pan with the shortcrust pastry – leave the edges overhanging the pan
• Beat eggs and cream together in a bowl with salt and pepper. Cut cheese into roughly 1cm pieces and then roughly chop over with a knife to give a nice crumb.
• Add cheese to cooked leeks and stir together. Add to pastry case. Trim the pastry case level to top of quiche pan and add the egg and cream mixture.
• Bake for 30-40 mins at 180C (fan) 200C non fan oven. If needed rotate quiche after 20 minutes to ensure even browning.

Tip:

• Do not overcook. Remove when top is firmly set but still has some spring.
• Quiche pan should preferably be of metal to avoid an overly wet pastry base
• For a vegetarian alternative add more leeks and omit the ham or substitute ham with red or a mixture of bell peppers, artichoke or fennel.

 

Can be eaten hot or cold but if serving cold allow it to come to room temperature for 10 minutes before serving.