Onion Marmalade

I'm almost hesitant to say this out loud & it's doubtful that the Houseboy would back me up just yet, but i think, think, that i may have the beginnings of my bread baking mojo back. When i first learnt to bake bread i was (in my opinion) pretty good at it. Then BAM, i suddenly i could only produce heavy, dense, unappealing lumps of unhappiness. But this weekend past i made a Wholemeal Loaf which not only was i able to slice with the bread knife, but it's even edible without toasting! Yip-bloody-yee. I have to say this is mainly down down to the shorter of the two on the Fabulous Bakers Brothers which has recently started on Channel 4. A butcher/chef & a baker brother duo  who are passionate about all things culinary it looks like it's going to be a great series. His biggest piece of advise was to kneed, kneed & then kneed some more, and i think in hindsight that's been my problem. So on Saturday morning i set to it & threw in some serious muscle, the result was heartening and i will be baking bread every Saturday until i get it just perfect.

i didn't make this but i wish i did

I spent Sunday wandering through Brick Lane & Spittlefield markets indulging in my love for vintage scarves with an old school friend Miss Crabbie (a funny hybrid of Scottish & Swedish, i wouldn't be surprised if she deep fries her herring) Admittedly it's it had been months & months since i last headed out East to hang with the cool kids (and they are so cool - embarrassingly so) but i couldn't believe the change it's gone through. It's almost clean & tidy! Gone are the towering piles of food wrappers in dingy corners, no more bizarre people sitting on pavements trying to sell you a teapot with no spout, there are even loos in the Sunday Up Market! The charm of old & broken v new & shiny is all part of he feel & i'm all for improvements but i'ts now hovering on the line of just becoming another bland enterprise. A bit like poor old Camden Market, (which i still like i have to say) once a quirky, strange place were you could buy something that no one in earth would wear (or want to) is now overrun with mass produced nylon dresses & knock off watches. 

 

Not only is this onion marmalade great with cheese & biscuits but it's also a fantastic filing for a Onion Tart. If you suddenly find yourself with people over at feeding time it's a quick & easy starter or main with a hearty salad. Garnish with savings of parmasan cheese and bake in the oven till its melted and the pastry is crisp. You can use either red or white onions, bearing in mind that red onions are sweeter. 

Ingredients:

• 110g butter
• 675g onions - either red or white
• 1 & 1/2 tsp salt
• good pinch of pepper
• 155g caster sugar
• 7 tbsp red wine finger or sherry vineger
• 255ml red wine

Method:

Start by putting the butter on to gently melt, while it is, slice the onions thinly & add to the pan with the sugar & s&p, cover & cook until soft & caramelised. Add vinegar & wine & cook until it thickens.