Tapas are a wide variety of appetisers or snacks in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. This week Chef Suné Niemand is sharing some of her bar food delights.
Onion Marmalade (Balsamic onions)
(Makes about 250ml – 1 hour)
|300g||onions, finely sliced|
|45ml||olive / avocado oil|
|45ml||red wine vinegar|
|60ml||wine (red or white)|
|125ml||balsamic vinegar (port, optional)|
|Salt to taste|
- Place the onions, garlic, oil, butter, mustard and coriander seeds in a large pot.
- Stir to combine and cook gently over a low heat, stirring occasionally, for about 20 minutes.
- Add the vinegar and sugar and continue to cook stirring occasionally, until the onions are completely translucent and well reduced, about a further 10 – 20 minutes (do not brown the onions).
- Stir in the wine and port and continue to cook until the marmalade is thickened and slightly sticky, about a further 10 minutes.
- Season to taste, pour into a jar and cool before sealing.
(Makes about 1kg – 1 hour 45 minutes)
|500g||fresh plums, stoned and quartered (prunes)|
|1||apple, cored, peeled and diced|
|250g||pears, cored, peeled and diced|
|250ml||white wine vinegar|
|45ml||fresh ginger, chopped|
|10ml||ground coriander, pan roasted|
|1||red chilli, seeded and finely chopped|
|Salt to taste|
- Place all the ingredients in a large pot over medium heat, stirring occasionally until the sugar has dissolved.
- Simmer uncovered, stirring occasionally, until the chutney is reduced and thickened, about 1 hour and 30 minutes. It will thicken more once it is cooled, so don’t worry if it is a little runny.
- Discard the cinnamon stick and pour the hot chutney into jars.
- It will keep for up to a year if well sealed and stored in a cool, dry place.
Dried Fruit Chutney
|1||onion, finely chopped|
|500ml||white wine vinegar|
|500g||dried fruit (soaked in 100ml strong rooibos tea)|
|Salt and pepper|
- Bring the vinegar, sugar, cinnamon, star anise and onion to the boil and cook until a honey-like syrup consistency.
- Peel and cut the dried fruit into smaller pieces.
- Remove the cinnamon and star anise.
- Add the dried fruit pieces as well as the rooibos tea.
- Cook further until the chutney reaches the right consistency.
- Season with salt and black pepper.
- Chop the mint finely and add to the cooked chutney.