Pasta With Rosemary And Onion Orange Marmalade Recipes

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

ONION AND ORANGE MARMALADE

Steps:

• Preheat oven to 400°F.
• Heat oil in a deep 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté onions with bay leaves and clove, stirring frequently, until soft and beginning to brown, 25 to 30 minutes.
• While onions are sautéing, cook sugar and oranges in a 10-inch nonstick skillet over moderate heat, stirring frequently, until sugar is melted and oranges are caramelized, 25 to 30 minutes.
• Add stock and vinegar to onions and bring to a boil, then carefully stir in oranges (mixture will bubble up and steam vigorously). Boil, stirring, until caramel is dissolved, about 3 minutes.
• Carefully transfer skillet to oven and bake, uncovered, stirring occasionally, until most of liquid is evaporated, 1 1/2 to 1 3/4 hours. Serve warm.

BLOOD ORANGE MARMALADE WITH ROSEMARY

Steps:

• Put very thinly sliced blood oranges and lemon into a non-reactive pan with the water over low heat. Cook for 1 hour, stirring occasionally. Turn off heat and let sit, covered, overnight.
• Sterilize the jars in boiling water for 15min. Do not boil the canning lids, but scald them in the just-boiled water after the heat is turned off. Leave the jars and lids in the water until needed.
• Meanwhile, measure the citrus pulp, rind and liquid. For every cup of citrus mixture, add 3/4 cup of sugar.
• Return the citrus and the sugar to the pot over medium high heat and add the rosemary. Bring to low boil, stirring often. Reduce the heat and cook at a low simmer for 20 minutes, stirring occasionally.
• Turn off the heat. Test for gel by putting a small spoonful of the marmalade on a plate in the freezer for one minute. The marmalade should form a skin and wrinkle when pushed (you can back this up with the spoon "sheeting" test if you are familiar with it). If not ready, return to the heat and test again a few minutes later. When the gel stage has been reached, turn off the heat, remove the rosemary, and ladle the marmalade into clean sterilized jars.
• Process in a boiling water bath (water at a full rolling boil covering the jars by at least one inch) for five minutes.

ONION 'MARMALADE'

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.