Onion Confit

Ingredients:
(recipe makes 200ml)
2 large onions thinly sliced
2 tbsp brown sugar
2 tbsp butter
50 ml red or white wine, pale ale or porto
pinch of salt

Method:
In a pot, cook onions with butter over low heat until translucent.
Before onions begin colour add salt and brown sugar while stirring gently with a wooden spoon.
Once sugar is dissolved add wine to wet the mixture. Continue to stir.
When mixture begins to thicken and becomes golden brown remove from heat, let cool.

Onion confit pairings:
duck or lamb confit
brie and caramelized apple canape
warm goat cheese on crouton
smoked salmon

Swording Carpaccio 4 servings

Ingredients:
- 400 g. Swordfish
- 2 limes
- 1/4 cup of virgin oil
- 1 package of basil
- Salt, pepper

Method:
Purchase 400g of very fresh swordfish. Place in freezer 1 hour. Slice very thinly and place on four large plates. Squeeze 2 limes. Add olive oil, salt, pepper and finely chopped basil.
Mix together with fish when ready to serve.