Redcurrant Red Onion Relish Recipes

Steps:

• Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
• Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
• Simmer for 20 minutes, stirring from time to time.
• You can serve it immediately with a warm meal, or at room temperature in a sandwich.

RED ONION RELISH

Steps:

• 1. Combine the first 5 ingredients in a large Dutch oven; stir well. Cover and cook over low heat for 40 minutes, stirring occasionally.
• 2. Add vinegar, vermouth, and jelly. Stir well. Bring to a boil; reduce heat, and simmer, uncovered 30 to 35 minutes or until slightly thickened, stirring occasionally.
• 3. Remove from heat and let cool. Store in an airtight container in the refrigerator.

DUCK BREASTS WITH REDCURRANT & ONION RELISH

Steps:

• Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
• Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
• Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
• When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.

REDCURRANT & ROSEMARY CHUTNEY

Steps:

• Remove stalks from redcurrants and place in a heavy bottomed pan with the sugar and vinegar. Place on a medium heat and warm through.
• Add the chopped onion, red pepper, garlic, ginger, cayenne pepper and the rosemary. Stir all together.
• Bring to the boil then boil on a medium heat for 30 minutes. The chutney may appear runny but will thicken/set when cooled.
• Pour the chutney into warmed jars and leave to cool.