This dish is an excellent party-piece. It does not mind standing, its equally
delicious the next day, it can be served piping hot or at room temperature
and it is family friendly... (how great is that?)
It could be called an onion jam... but then again, maybe not - it is so, so much more.
Think red onions reduced to treacly perfection in balsamic vinegar with just a touch of spice.
Delicious with roast or smoked pork and mashed potatoes... Enjoy it with roast butternut, crumbled feta, macadamia nuts and a sprinkle of Dukkah spice.
Brown sugar (30%), red onions (22%), white onions, apple cider vinegar, balsamic vinegar (7%), spirit vinegar, cinnamon, allspice, clove, sulphur dioxide.
50ml Olive oil
500g - 600g Butternut, peeled and cut into 20mm squares.
Yassa (Spiced Bliss) or Zanzibar or Dukkah Spice
200g Feta - crumbled
Sesame seeds or Dukkah spice or chopped macadamia or cashews
Red Onion Relish
Pre-heat the oven to 200°C.
Melt the butter in a frying pan and add the oil. Lightly fry the butternut for about 10 minutes until it is slightly brown. Season with your chosen spice blend.
Tip the butternut into an oven-proof dish with the butter and oil mix. Jiggle to spread the butternut out a little.
Spoon a few smallish blobs of Red Onion Relish in between the chunks of butternut. Crumble the feta over the top and sprinkle with a little more seasoning of your choice.
Bake at 200°C for 15 minutes or until the butternut is quite tender. Serve with fresh bread.
Pro-Tip: This dish is great served at room temperature with a leaf salad, dressed with Honey and Rooibos Balsamic Reduction.