A yearly challenge faces me every February - When I was working for Conde Nast the challenge was how to sex up the mise en page of the rainwear story for a third year running, and still make it look fresh and exciting. Now the challenge is more mundane- what to do with a glut of Seville oranges? How can I find yet another new and innovative way with them? There is only a certain amount of marmalade that even a guest house can store and consume. I have already posted 3 recipes using Seville oranges in the bitter sweet post at the end of January.Since then I have been researching and planning Casa Rosada´s new 2011 dinner menus. Among menu items, new takes on Tapas and spiced up sushi with an Algarvian twist are featuring in the starter section.One of the tapas items is going to be Manchego cheese with a Madeira and Seville orange chutney.Yes you may say, I have already done a Seville orange chutney in the previous post, but this is totally different. More Jamie Oliver, less Ruth Watson, a less structured chutney and delicious to boot.
Manchego cheese with a Madeira and orange Seville chutney
12 pickling onions peeled
butter and olive oil for sautéing
3 tablespoons dry Madeira
2 tablespoons sherry vinegar
juice of 1 orange
1 tablespoon diced red onon
1/2 tablespoon muscatel raisins
2 tablespoons coarse-cut Seville orange marmalade
1/2 teaspoon cardamom seeds lightly bruised
1/2 teaspoon allspice
Sauté the pickling onions in a little butter and oil. add the Madeira and sherry vinegar and gently sweat the onions for 5 minutes. add the remaining ingredients and gently cook together, stirring occasionally, until the liquid has reduced enough to make a thick chutney. Leave to cool and serve with thin slices of a good quality Manchego cheese.