SUNDAY LUNCH:
“Is there any of that guinea fowl leftover?”
“A little–not much–do you want it with the spinach and rice torta*?”
“I’d like it with some red onion confit”
“OK–not sure I want to…just made the torta…”
I’m a pushover though—and find myself slicing red onions five minutes later!
It is really not difficult and would be delicious with the guinea fowl and/or the tortas–or whatever!
(The roast guinea fowl recipe is the simplest and quick. I’ll publish it tomorrow.)
Red onion confit recipe:
Peel two red onion and slice them thinly. (Next time I’ll slice them thickly–like Frank Cooper’s Coarse Cut Oxford Marmalade of my youth!)
Heat two tablespoons of olive oil
in a pan, add the onions and season with salt and pepper.
Over a medium heat cook them down–as chefs are in the habit of saying–for 15 minutes, stirring the while.
I added three teaspoons of balsamic vinegar and kept stirring while the liquid evaporates.
That’s it!
“Ummm–LOVE that taste!”
“Your wish is my command,”I say, bowing extravagantly.
* from Delicious Dishes for diabetics.
Robin Ellis 