This marmalade goes excellent with for instance fish cakes.
Also try it with lamb burgers.
Ingredients for the shallot-cucumber marmalade:
60g white wine vinegar
1 cucumber, halved lengthwise and seeded
How to make the shallot-cucumber marmalade:
Cut the shallots into small dice. In a medium saucepan bring shallots, butter, water, vinegar, sugar and salt to a simmer over medium heat. Simmer until ingredients have cooked down and liquid have evaporated. Line a cake rack or tray with grease-proof paper. Spread the mixture onto the paper and chill well in the fridge.
Put the mixture into a bowl. Cut the cucumber into small dice. Fold into the chilled shallot mixture. Season with black pepper.
This is a nice puree that works great with for instance lamb.
This will make enough for about four persons.
Ingredients for the puree:
2 bulbs of garlic
250 ml double cream
How to make it:
Peel the garlic cloves and put them in a small saucepan. Poor cold water on top to cover the cloves. Put on the hob and bring the water to the boil, let the water boil for about one minute then drain it.
Repeat the same process two times.
After the final draining put the cooked garlic back into the same pan and pour the cream on top. Bring to the boil again and simmer for about 6 minutes or until the cream is reduced by one-third.
Blend the mixture in a blender or food processor to a smooth puree and pass the mixture through a sieve into a clean bowl. Season, to taste, with salt and freshly ground black pepper and set aside.
Supereasy to do and very nice to a number of Italian dishes. I had it with risotto and parmaham rolls so far.
A good Parmigiano Reggiano (a.k.a. parmesan)
Something to grate it with
How it’s made:
Put a bakingpaper on a bakingtray. Grate the cheese on a plate or something. Put little round piles of the grated cheese on the bakingtray. A trick is to make the piles quite small and thin, this makes the crisps crispier. Bake for about 5 minutes at 175 degrees C. The crisps should be nice and a bit brown. Pull them off with a knife or something, be quite careful not to break them. Directly put them on a piece of kitchen paper for a bit to dry off any fat. Done!