Thursday, August 20, 2009

Thermomix Onion Jam

This recipe is based on Greg Malouf's recipe in Arabesque. It is an accompaniment to a vegetable cous cous.

The jam matures and develops more flavour after a few days covered in the fridge.

The Thermomix does a wonderful job of constantly stirring to prevent the onion sticking.

Sorry to those who have been patiently waiting for this recipe.

Onion Jam


5 medium red onions, peeled & quartered
1 Tbsp oil
1/2 tsp salt
250g dry sherry
250g tawny port
50g currants, soaked in an extra 50g sherry
freshly gound pepper


Place onions into TM bowl and chop for 10 seconds on speed 5. Scrape down after 5 seconds. Add oil and salt and cook for 4 minutes at 90°C on speed 1.

Once onion has started to soften, add sherry and port, and cook for 20 minutes at 100°C on Speed 1 with the MC out of the lid and basket over the lid.

At this stage, add the currants and increase the temperature for 30 minutes at Varoma temperature on Speed 1, with the basket over the lid.

Once they are cooked add the pepper and cook for 3 minutes at 90°C on speed 1.

Use to accompany dishes, including cous cous with vegetables.

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