Make Your Own... Onion Relish

I have had enough red onion jam. Ten years or so ago it was 'the' ingredient to have. Added to rare beef sandwiches in cafes, served with pate in restaurants, along side sausages at gourmet BBQ's or mixed into dressings for designer salads.

Don't get me wrong I love a good red onion jam; made with Spanish onions, brown sugar, thyme and balsamic vinegar. It makes my meal when I have bangers and mash.

There are however, other alternatives. Any onion is sweet and aromatic when cooked slowly. Brown onions are perfect for an onion relish that has the sweetness of caramelised onions while keeping a necessary savouriness.

I like to keep this relish in balance.The apples help create the texture of a sweet onion jam while the caraway seeds add to the savouriness.

A new favourite ingredient to cook with,I use this onion relish when I don’t want to tear up cutting onions.

It adds a delicate onion flavour that only a long, gentle cooking time will create. Add it to mince meat when making meatballs, mash potatoes, soups and sauces.

Ingredients
2 green apples, peeled and grated
5 brown onions, sliced
1 teaspoon caraway seeds
½ cup caster sugar
½ cup apple cider vinegar

Method
Place the apples in a medium saucepan over low heat. Cover with a lid and cook for 10 minutes or until the apples release juice and are translucent.

Add the onion and cook, covered for 20 minutes or until the onions are very soft.

Add the caraway seeds, sugar and vinegar. Season with salt and pepper. Increase heat to medium and cook, stirring for 10-15 minutes or until the onions are translucent and slightly thickened.

Remove from the heat. Place in sterlised jars or containers and seal. Leave to cool before refrigerating.

This onion relish will keep for 4 months, refrigerated or 2 months unopened in your pantry.

Cloud nine Cakes

Why cloud nine cakes?

I remember the best cinnamon scroll I ever ate. I was 10, on holiday with my family in Vale. I had had a fight with my brother and left the ski slopes in a huff. Walking back to the lodge I found a bakery – went in and found my anger and frustration disappear as I enjoyed every bite of a sweet glazed cinnamon scroll.
I love that food and flavours can turn a bad day around and that the memory of a meal can transport you in a second back to an exact moment in time.
These cinnamon scented sweetened yeast breads remind me of that cinnamon scroll I ate in Vale.
I named them cloud nine cakes – as while they look like clouds – they remind me that food is my way of expressing me.

Ingredients
1 x 7gram pack of dried active yeast
60 gram unsalted butter, melted
2/3 cup sour cream
3 tablespoons caster sugar
1 egg
1 tsp vanilla extract
2 1/2 cups plain flour, sifted
a pinch salt
½ cup packed brown sugar
1 tablespoon ground cinnamon

For the icing:
1 cup icing sugar, sifted
2 tablespoons milk

Method
Preheat oven to 180°C.
Place ¼ cup of warm water in the bowl of stand mixer and sprinkle over the yeast. Leave to stand for 5-8 minutes or until it starts to bubble. Stir in butter, sour cream, sugar, egg and vanilla. Mix in the flour and salt and mix for 10-15 minutes or until a smooth sticky dough forms.

Cover with plastic wrap and leave in a warm dry place until the dough has doubled in size (about 1 hour)Let rise in a warm place until doubled in size, about 1 hour.
In the meantime in a small bowl, mix cinnamon and sugar for coating. Lighlty grease a 6 hole texas muffin tin.

Divide the dough into 6 portions and roll each one into logs 2 cm thick. Cut one log into 9 equal size pieces. Roll each piece into a ball and roll in the cinnamon sugar. Repeat with remaining dough.

Arrange nine balls in each muffin hole, cover with a damp tea towel and leave to rise for 40 minutes.
Bake the cakes for 20-25 minutes, or until golden. Leave to cool in pan for 5 minutes.. Use a knife to help remove buns from pan. Place buns on a wire rack. Place a piece of parchment paper underneath wire rack. In a small bowl, mix the icing sugar and milk together until smooth.Drizzle each cake generously with icing.

Makes 6.

Bon Appetite

Ruby's Diner

What: Cafe
When: Monday – Friday 6.30am-3.30pm, Saturday & Sunday 8am – 3.30pm
Where: Shop 1, 173–179 Bronte Rd Waverley 2024
Why: Fantastic coffee. Made with a Single Origin Estate blend specially designed for the Ruby's Diner. A breakfast and lunch menu with abundance and style that changes with the season.
What to try: Bircher muesli made in house, with poached fruit, natural yoghurt topped with a sweet pistachio crunch.
Poached eggs with either mushroom and pearl barley risotto or house cured trout with asparagus depending on the season.
The creamy scrambled eggs tossed with spring onions.
Organic beef burger.
Belgian Chocolate milkshake.
Did I mention their coffee.

Squid Ink Linguini with Rare Tuna and Chilli

Why Squid Ink Linguini with Tuna?

I'm often asked what I cook when I want to impress.

To be honest I don't do very much different than when I cook for myself.

Food for one, food for a crowd or food for the one you want to impress should always taste just as good as each other.

This is one of my favourite pastas to cook just for myself. At home I will make it with regular linguini.

The combination of rare sashimi grade tuna tossed through glistening pasta with extra virgin olive oil, chilli, garlic and fresh herbs is simple yet decadent.

It makes a perfect meal to comfort one and with little effort can be a meal that will impress anyone.

To impress, I simply swap the linguini with squid ink linguine. This jet black linguini has a very subtle flavour and looks spectacular mixed with the pink tuna and herby green olive oil.

Ingredients
4 tablespoons extra virgin olive oil, plus extra to serve
4 garlic cloves, sliced
1 birds eye chilli, thinly sliced
4 anchovy fillets
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
400g dried squid ink linguini
150g piece sashimi grade tuna, thinly sliced
lemon juice to serve

In a large cold frypan add the olive oil, garlic, chilli and anchovy fillets. Place over a medium low heat and cook for 8 minutes, stirring until fragrant and the anchovies have dissolved.

Meanwhile cook the pasta in salted boiling water according to packet instructions or until al dente.

Drain the pasta and while hot add to the frypan. Add the herbs and gently toss.

Fold through the tuna, season and toss (the heat from the pasta will partially cook the tuna).

Divide amongst warm bowls, serve with lemon wedges and drizzled with oil.

Serves 4-6.

Bon Appetite.