Red onion marmalade
MAKES 250ML
25gbutter
soog red onions, h alved and sliced
11/2 tbsp light soft brown sugar
250ml dry red wine
3 tbsp red wine vinegar
sea salt a n d b lack pepper
Roast potatoes
SERVES 4- 6
1.2kg floury pota .,s, such a s King Edward
lOOg duck fat or olive oil
1 tbsp plain flour
few rosemary or thyme sprigs (optional)
Melt the butter in a medium pan and add the
onions and sugar. Stir frequently over a medium-
high heat until the onions are soft and slightly
caramelized. This may take 10-15 minutes.Add the red wine and wine vinegar to the pan and
scrape up the sediment from the base of the pan
with a wooden spoon to deglaze. Let the liquid
bubble until it has reduced right down and the
pan is quite dry. The onions should be very soft.
Season well with salt and pepper.If not serving immediately, pot the red onion
marmalade in a sterilized jar and seal while still
hot. Delicious with pates and cheese tarts.Preheat the oven to 200°ClGas 6. Peel the potatoes
and cut into large chunks. Add them to a pan of
cold salted water, bring to the boil and parboil for
5 minutes.Meanwhile, put the duck fat into a sturdy roasting
t in and place in the oven to heat. Tip the potatoes
into a colander to drain and give them a gentle
shake to fluff up the sides. Sprinkle with the flour
and give another few shakes to coat evenly.Take the roasting tin out of the oven and carefully
add the potatoes to the hot fat, along with the
herb sprigs, if using. Toss the potatoes gently to
ensure an even coating of fat and spread them
out in a single layer.Roast for 40-45 minutes, or until golden brown
and crisp, turning them every 15 minutes or so, to
ensure they colour evenly. Pat with kitchen paper
to remove excess fat. Serve piping hot.BASICS 247