Product spotlight - Smoked onion marmalade
Rich, creamy and with a touch of smoke from the smoked onion marmalade, this is sure to be a winter favourite, easy to make in advance for a perfect dinner party and add some focaccia and a dressed salad your guests won't be disappointed.
Ingredients
For the ragout
100ml Block 275 canola oil or olive oil
1 medium brown onion thinly sliced
2 garlic cloves thinly sliced
100ml red wine (I like using shiraz)
3 tbsps tomato paste
2 tbsps Smoked onion marmalade
400g Field Mushrooms sliced 1cm thick
200g button mushrooms in 1/4
250ml veg stock
1 bay leaf
1 tsp thyme leaves
Salt and pepper to taste
For the Polenta
150g fine polenta
350ml milk
750ml water
25g butter
100g pecorino cheese
good pinch of nutmeg
Method
Sauce the onion in oil with a pinch of salt until soft and starting to brown
Toss in the mushrooms and cook till they start to soften
Add garlic and cook for 2 mins then add the tomato paste & onion marmalade and cook till starting to bubble
Add the red wine and stir well let cook out for 4-5 mins
Pour in the veg stock and add the bayleaf and thyme bring back to a boil then reduce to a simmer cook till thick and glossy
While the Ragout is reducing, put the milk, water and butter into a medium sized pot and bring to a boil.
Whisk in the the polenta and keep whisking until it thickens, turn down the heat to low, be super careful polenta is like molten lava and this will spit every now and again during stiring
Keep the polenta on a low heat stirring every now and again for about 30 mins then add your pecorino and nutmeg
By this point both the ragout and polenta should be done, taste and adjust seasoning to your liking
Put a big dollop of the polenta into your bowls followed by the ragout then grate more pecorino and finish with fresh torn parsley and a good crack of black pepper
