Ina Paarman | Caramelised Onions with Balsamic Vinegar
Do make the onions well in advance, up to 2 weeks, and store in the fridge use when needed with braais, on hamburgers, sandwichs etc. It is important to follow the method exactly and to pre-boil the onions in the white vinegar water. It mellows the flavour and improves the texture.
Ina Paarman | Apple and Cranberry Relish
Mix all the ingredients together and simmer without a lid, stirring from time to time until the mixture is glossy and thickened. Serve on the side with chops. Also excellent with roast chicken.
Ina Paarman | Red Pepper and Sundried Tomato Relish
Nice amount if having a party or stand alone salad. This is one of the recipes I brought back after a visit to Italy. It makes quite a lot of mixture, but you can happily halve the recipe. Delicious on bruschetta with drinks. Good as a starter on baby greens. Great sandwich filling with cold roast chicken. Use as a base when oven baking fish. Top fish with buttered crumbs
Ina Paarman | Preserved Lemons
These lemons will be your very own gourmet secret; they add flavour to so many dishes. Add some to a waterblommetjie bredie just before serving, or a beef stew with tomatoes, or a Moroccan chicken dish. All superb!
Ina Paarman | Pickled Butternut with Mustard Seeds
A great long life salad to have available in the fridge during the summer months. Delicious served with braais, cold meat and as part of a vegetarian platter.
Horseradish Sauce | Ina Paarman
Fresh horseradish roots will definitely give best results. It grows like a weed in any sunny spot in the garden, and the leaves are pretty. Once you have it, it comes out every year. Alternately use bottled horseradish.