Posted on by Rhonda Laird
Rhonda Laird May 5, 2016 No Comments
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1: In a heavy based pot, combine the rapeseed oil, some seasoning and onions. Cover and leave to stew over a very low heat for 60 to 90 minutes.
2: Stir them occasionally. You want them to reduce, ooze juices, smell amazing and have almost turned completely to mush. They will have a rich yellow colour and be pleasingly sweet to the taste.
3: While they slowly cook, begin the task of dealing with the cashew cream.
50ml + 50ml water
4: Cover the cashews with boiling water and simmer for 15 minutes. Drain and rinse.
5: Pour them into a very good blender or food processor. Puree the cashews to the best extent you can without any liquid first, scraping down the sides with a spatula at times.
6: Then add 50ml of water and process again. A thick paste should be formed. If it is still stubbornly dry, add the other 50ml, one tablespoon at a time.
7: Using a fine metal mesh sieve, smush the cashew puree through it until a thick, smooth cream gathers in the bowl below. Any stubborn bits can be returned to the processor with a splash more water before again being sieved. The resultant cream will be a great deal thicker than regular cream. Reserve it in its thick form and add almond milk or water to attain the consistency desired for different dishes.
8: Returning to the onions, when they are sufficiently yellow, add the white wine vinegar.
9: Raise the temperature to a medium heat and allow it to cook off. Then add the wine and allow it to reduce by two-thirds.
10: Add the stock, cover and simmer for thirty minutes. Taste the broth and season more, if you wish. Remove from the heat. Add three tablespoons of the cream. Blend. Taste and add the fourth tablespoon, if you wish.
Enjoy it with rosemary tinged focaccia. Fiercely crispy garlic and rosemary tinged chickpeas would also be a treat to act as croutons.