HOW TO MAKE 3 fragrant flavourings
SOFRITO
A Catalan sauce made with onions cooked with tomatoes and garlic. Serve over cooked beans, rice or pasta, or as the foundation of soups and stews. 75ml olive oil 1kg sweet onions, finely chopped 2 fat garlic cloves, finely chopped 500g ripe, firm tomatoes, skinned, seeded and chopped Salt and pepper, to taste Heat the oil in a large, heavy-bottomed pot. Add the onions and cook over low heat, stirring occasionally until really soft and caramel-coloured. This will take about 45 minutes. Turn up the heat and add the garlic. Fry for a minute, then add the tomatoes and season. Reduce heat and simmer until all the liquid has evaporated and you have a thick, oniony purée.
GARLIC PICKLE
This pickle is great on a cheese board or antipasto platter or with charcuterie. Just make sure not to eat too much if you want to keep your friends the next day! 2 cups peeled garlic cloves 50g ( 1/4 cup) sugar 250ml (1 cup) vinegar 7.5ml (1½ tsp) salt 2.5ml (½ tsp) mustard seeds 1 bay leaf 3 cloves Combine all ingredients in a pot, bring to the boil and cook for 1 minute. Pour into a sterilised jar, seal and refrigerate for 24 hours before serving with a warning.
GARLIC AND ONION MARMALADE
2kg red or white onions 8 garlic cloves 140g butter 60ml (4 tbsp) olive oil 140g brown sugar 15ml (1 tbsp) finely chopped fresh rosemary 750ml (1 bottle) red wine 250ml (1 cup) red wine vinegar 200ml port Thinly slice the onions and garlic. Heat the butter and oil in a large pan and fry the onions for a few minutes, stirring to coat well.
Sprinkle over the sugar and rosemary, season with salt and pepper and stir to mix well. Reduce heat and simmer for 45 minutes or until the liquid has reduced and the onions and garlic are soft, sticky and caramelised. Slow cooking is the secret.
Add the wine, vinegar and port and simmer uncovered over a high heat for a further 25 minutes until the onions are a deep red and the liquid has reduced by two-thirds. Remove from the stove and allow to cool, then pour into sterilised jars and seal. This marmalade can be eaten immediately or kept in the fridge for up to 3 months.