Fig and rosemary preserves
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
1 cup red wine
1⁄2 cup beef stock
3⁄4 cup balsamic vinegar
1 teaspoon finely chopped fresh rosemary
1⁄4 cup caster sugar
150g plump dried figs, quartered
METHOD
Heat the oil in a medium size sauté pan, add the onion and sauté until soft. Add the red wine and reduce by half. Add the stock and vinegar and again reduce by half. Stir through the rosemary, sugar
and the figs and cook, stirring occasionally, for 15-20 minutes or until the mixture has the consistency of a syrupy jam. Allow to cool.
Wine Match: Matariki Aspire Syrah 2002.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!