A wonderful appetizer for holidays.We use french style onion chutney with foie gras and figs .As foie gras is illegal or unavaliable you can use cooked normal chicken livers .It tastes better even after using chicken livers .
preparation time; 30 minutes
A little olive oil
A little onion chutney ,recipe below
Fig or dates or raisins
Samosa sheets as needed
100g of semi-cooked foie gras or chicken livers
Use chicken liver instead that
Onion chutney
3 large red or white onions, peeled, cut in half, and thinly sliced*
1/2 cup olive oil
1 teaspoon coarse salt or sea salt
1/2 teaspoon black pepper, freshly ground
2 bay leaves
2 rosemary sprigs
2 tablespoons soft brown sugar (you can add more or less according to your taste)
1/3 cup dry red wine
1/3 cup red wine vinegar
1/8 cup Balsamic Vinegar (good quality)
Instructions
Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried skin. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
Large Onions Sliced Onions
Caramelized OnionsIn a large heavy frying pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to mediums and cook, covered, until the onions start to color. Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.
Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar. Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky. NOTE: Stir constantly during this process so that the onions do not stick to the bottom of the pan and become burnt.
Remove the rosemary and bay leaves; discard.
The Onion Marmalade is now ready to serve and eat, but it only gets better if left to mellow at least 2 weeks, even better after 1 to 2 months.
samosa
Took the samosa sheets and cut them in half. fold the semicircle down so as to form a rectangle.
Place a piece of foie gras , raisins / figs / date and a little onion confit on one end, then do the folding, forming a triangle and at the end fold the remaining end inside the sheet.
Brush olive oil on each side of the sheet or put an oil spray on each side. bake at 200 ° C for about 5 minutes depending on the color you want.
Serve as a starter with a salad or make smaller samosas for an apettizer .
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