onion confit (onion jam)

for two jars 200g each. Prep time 20 mins, cooking time 1 hr 15 mins.









500g red onions peeled. 700g before they have been peeled
40g sugar
1 tsp honey
30g butter
1 tsp olive oil
10cl red wine
10cl sherry vinegar
1 tsp creme de cassis (blackcurrant liqueur)
salt & pepper

This confit is perfect to serve with bread, cheese, and a few cornichons (gherkin) pickles. This tastes sweet almost like a chutney and it has a little bite from the acidity in the vinegar. (for extra color add a little beet juice. My mom made this and I couldn't resist eating it almost every meal.
Quarter the onion, slice them into slivers, cook them 20 mins in the pressure cooker, covered with butter and olive oil. Mix from time to time. Add two pinches of salt, sugar, honey, vinegar, wine, cover. Leave 50 mins. add salt. Add creme de cassis. Let thicken 5 mins. uncovered, stirring occasionally. Boil jars to sterilize, fill hot jars, tighten lids. Keep in fridge 2 months or freeze.

Sweet Corn Fritters

2 tins sweet corn
8 oz self raising flour
1 red chili finely chopped
1 stick lemongrass finely chopped
1 red onion finely diced
2 tbs coriander
1 tablespoon grated ginger
8 eggs
salt and pepper






This recipe is contributed by my uncle Ben, who is the professional chef in the family. This can be served with sweet chili dipping sauce.
Combine all ingredients, adding eggs to form a thick batter. Deep fry tablespoons of the batter until set in the middle and golden brown.

Thai Fish soup

1 tablespoon Sunflower oil
2 Shallots diced
Red chilli diced (half to one depending on taste)
2teaspoons ginger in sunflower oil
2teaspoons lemon grass in sunflower oil, I buy these in jars but fresh would be better if in season.
1 can Coconut Milk
Equal quantity (1can) water
250gms Undyed Smoked Haddock
Optional. 250gms Cooked Sliced Potatoes.

This recipe was submitted by my lovely grandmother. She was influenced by Thai members of my family. This is a great take on chowder and is a fabulous winter meal.
In a heavy bottomed pan heat the oil and gently sweat the shallots.After 3 minutes add the chilli and lemon grass and ginger and soften. Add the sweet corn, then the coconut milk and water and bring to the boil. Simmer gently for 4 minutes.Add the fish chunks and simmer very gently for 3 minutes.
If desired the potato slices can be added before the fish to make the soup more substantial.