Black Currant Onions

Have you ever tasted onions marinated in black currant vinegar? If not, you need to search you pantry for the ingredients in this entry, and then go buy Ā the remaining ingredients. The black currant vinegar might be difficult to find in the super market and on top of that it is quite expensive, so we make it our selves – and it is sooooo easy šŸ˜€

 

Black Currant Vinegar

2 cups white wine vinegar

1 pound black currant

4 tbsp. cane sugar

 

Dissolve the sugar in the vinegar. Mash the berries slightly with a fork and place them in a clean jar and pour the vinegar over. Close the jar, shake it a few times and set a side for 2 days.

Shift theĀ vinegar through an unbleached canvas to avoid that the berries get into the finished vinegar.

Store in an air tight container for up to 2 month (in our household it only survives a few weeks :-D).

Now you that you have bought or made your own vinegar, you are ready to make the best marinated onions in the entire world!

 

Black Currant Onions

2 red onions

1 cup black currant vinegar

1/4 cup vegetable oil

2 tbsp. honey

Salt

Pepper

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Slice (or chop) the onions and place in a clean jar.

Combine vinegar, oil and honey and stir until the honey has dissolved. Taste and season with salt and pepper if you find it necessary.

Pour the marinate over the sliced onions and seal the jar. Fridge for at least 4-5 hours and up to 2 weeks. If you use the onions within a few days, you can easily re-use the marinate šŸ™‚

These onions are so delicious, and we often use them in both salads, in sandwiches, together with a steak or as side dish for tapas.

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Bon AppƩtit!

Pork Chops with Sweet & Sour Peppers

Once again we forgot al about time and suddenly it was dinnertime. We are not that good at eating at the same time every night, and most often we use several hours in the kitchen, experimenting and having fun cooking.

Today has been nothing like that. Chris has been working late followed by an hour or two on his other hobby (designing and producing furnitures in metal and old wood), while I (Ann) has been in bed due to neck pains from an old whiplash.

As we had forgotten al about time, we decided to make something easy and quick but still delicious. It took less than 25 minutes (including prepping) and tasted fabulous šŸ™‚

 

Ingredients (4 servings)

Pork chops

4 pork chops

4 cloves garlic, roughly chopped

1 handful thyme stems

1 tbsp. butter

Salt

Pepper

 

Sweet & Sour Peppers

1 tbsp. olive olie

2 red peppers

2 yellow peppers

2 red onions

1 jalapeƱos

1 cup edamamme beans

1 lime, juice and zest

2 tbsp. sugar

1/2 cup red wine vinegar

Salt

Pepper

 

Begin with prepping the vegetables. Remove the seeds from the peppers and cut them lengthwise. Then cut the onions and the jalapeƱo into thin slices. We are both chili lovers so we rarely remove the seeds and stems from the chilies, but if you like it more mild, you can remove it (or leave out the jalapeƱo).

Add olive olie to a frying pan and heat. Then add the peppers, onions, jalapeƱos and edamamme beans and sautƩ for 2-3 minutes. Add sugar and sir to combine. When the peppers get a glazed surface add the red wine vinegar and juice and zest from the lemon. Season with salt and pepper. Turn down the heat and let simmer for about 10 minutes or until all the fluid had thickened.

While the sweet and sour peppers are simmering you can make the pork chops. Season the pork chops with salt and pepper. Heat a frying pan and add butter, garlic and thyme. When the butter begins get brown and smell like nuts, add the pork chops and fry for about 4 minutes before turning it. Fry 4 minutes on the other side too, while pouring some of butter over the top. This will give the meat a love nutty taste on the surface and prevent it from drying out in the frying process.

Arrange the sweet and sour pepper mix on a plate and top with a delicious and juicy pork chop and serve with bread or rice.

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Bon AppƩtit!

Ā 

Ingredients (4 servings)

Pork chops

4 pork chops

4 cloves garlic, roughly chopped

1 handful thyme stems

1 tbsp. butter

Salt

Pepper

 

Sweet & Sour Peppers

1 tbsp. olive olie

2 red peppers

2 yellow peppers

2 red onions

1 jalapeƱos

1 cup edamamme beans

1 lime, juice and zest

2 tbsp. sugar

1.25 dl red wine vinegar

Salt

Pepper