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| Red capsicum marmalade |
Serves 6
Red capsicum marmalade ingredients: 3 red capsicums. 1 red onion, sliced. 2 garlic cloves, chopped. 100ml balsamic vinegar. 50ml vinegar. 2 thyme sprigs, leaves picked. Olive oil. 1/4 cup (55g) caster sugar
Red capsicum marmalade recipe: 1 Preheat the oven to 200C. Please the whole capsicums on a tray and roast for 30 minutes. Transfer to a bowl, cover with plastic wrap and leave to cool. 2- Place the red onion, garlic vinegars, and thyme leaves in a pan over medium heat, and simmer until the liquid has reduced at almost nothing. 3- Once the capsicum have cooled enough for you to handle, peel and halve them, remove the seeds and stalks, and thinly slices the flesh. Heat a large frypan over medium heat and when hot, add a drizzle of oil, the sliced capsicum and sugar. Cook for 2 minutes, then add the red onion mixture and continue to cool until the liquid has reduced at almost nothing. Season to taste. Cool to room temperature, then chill until needed. By then, the red capsicum marmalade is ready
