Candied Walnuts
200 grams of walnuts
1/3 cup Jomeis Fine Foods Sweet Balsamic Reduction
Into a hot fry pan
Place walnuts & coat with Sweet Balsamic Reduction
Cook for 3 mins
Remove from heat
Pour onto a plate to cool off
Once cooled they will become crunchy, they are ready to serve
Store in an air tight jar, will keep for up to 2 months.
Caramelised Iranian Figs
300gram Iranian Figs or equivalent
1 cinnamon quill
1 bay leaf
1/3 cup Sweet Balsamic Reduction
3 tablespoons of water
Place Figs in a hot pan with the Sweet Balsamic Reduction, water, bay leaf & cinnamon quill
Cook on a medium heat for approx. 5 mins, or until the liquid has reduced & the figs are soft
Remove from the heat & serve
Store in an air tight jar, will keep for up to 4 weeks.
Onion Jam
5 medium Brown onions, sliced thinly
1/2 cup Sweet Balsamic Reduction
1 tspn Extra Virgin Olive Oil
Place onions in a hot pan, with Olive OIl,
Stir constantly to avoid burning
Cook down until transparent
Add Sweet Balsamic Reduction
Cook for a further 5-10mins until completely reduced
Stir constantly
Once reduced to a jam like consistency remove from heat & serve
Store in an air tight jar, store in fridge will keep for up to 3 months.
200 grams of walnuts
1/3 cup Jomeis Fine Foods Sweet Balsamic Reduction
Into a hot fry pan
Place walnuts & coat with Sweet Balsamic Reduction
Cook for 3 mins
Remove from heat
Pour onto a plate to cool off
Once cooled they will become crunchy, they are ready to serve
Store in an air tight jar, will keep for up to 2 months.
Caramelised Iranian Figs
300gram Iranian Figs or equivalent
1 cinnamon quill
1 bay leaf
1/3 cup Sweet Balsamic Reduction
3 tablespoons of water
Place Figs in a hot pan with the Sweet Balsamic Reduction, water, bay leaf & cinnamon quill
Cook on a medium heat for approx. 5 mins, or until the liquid has reduced & the figs are soft
Remove from the heat & serve
Store in an air tight jar, will keep for up to 4 weeks.
Onion Jam
5 medium Brown onions, sliced thinly
1/2 cup Sweet Balsamic Reduction
1 tspn Extra Virgin Olive Oil
Place onions in a hot pan, with Olive OIl,
Stir constantly to avoid burning
Cook down until transparent
Add Sweet Balsamic Reduction
Cook for a further 5-10mins until completely reduced
Stir constantly
Once reduced to a jam like consistency remove from heat & serve
Store in an air tight jar, store in fridge will keep for up to 3 months.