This marmalade goes excellent with for instance fish cakes.
Also try it with lamb burgers.
Ingredients for the shallot-cucumber marmalade:
185 g shallots
25 g butter
500 g water
60 g white wine vinegar
100 g sugar
7 g salt
1 cucumber, halved lengthwise and seeded
Preparing the shallot-cucumber marmalade:
Cut the shallots into small dice. In a medium saucepan bring shallots, butter, water, vinegar, sugar and salt to a simmer over medium heat. Simmer until ingredients have cooked down and liquid have evaporated. Line a cake rack or tray with greaseproof paper. Spread the mixture onto the paper and chill well in the fridge.
Put the mixture into a bowl. Cut the cucumber into small dice. Fold into the chilled shallot mixture. Season with black pepper.
Labels: condiments, extras, marmalade, shallots