CREAMY WHITE BEANS AND ONION MARMALADE ON CRACKERS

GLUTEN-FREE CREAMY WHITE BEANS AND ONION MARMALADE ON CRACKERS

Tasty, textural, colourful and make ahead. You’ll be happy to have this handy recipe in your Christmas repertoire.

And if you’re energetic enough you can triple the onion marmalade component, store in handsome jars and you’ll have Christmas stocking fillers for your gourmet friends.

Not feeling so energetic? Purchased onion jam/marmalade will work perfectly well in this recipe.

Rosie

CREAMY WHITE BEANS AND ONION MARMALADE ON CRACKERS

CRUNCHY BUCKWHEAT CRACKERS

Makes around 60 depending on size

75        gm white rice flour
75        gm brown rice flour
75        gm buckwheat flour
½         teaspoon caster sugar
¼         teaspoon salt
75        gm butter, melted or olive oil
120      ml water, lukewarm
Melted butter, extra, or olive oil for brushing
Salt for sprinkling

Preheat oven to 175°C. Line two baking trays with baking paper.

Combine flours, sugar and salt in a bowl and mix well together. Add the butter, or olive oil, and water and mix with a fork until just combined. Knead with your hand to bring the dough together into a ball.

Divide the dough in half. Roll the first half out in between two pieces of baking paper to a maximum of 2mm thick. Cut into 4cm squares (or any shape you prefer). The crackers will shrink a little while cooking resulting in 3.5cm squares.

Transfer to a prepared baking tray, brush with the extra butter or olive oil and sprinkle with salt.

Repeat with the second half.

Bake for 15-20 minutes or until a rich golden brown. Allow to stand until cool enough to handle then transfer to a cooling rack.

The crackers will keep up to three weeks in an airtight container.

CREAMY WHITE BEANS

Makes 340gm approximately

1          400gm can cannellini beans
1          clove garlic, crushed
40        gm parmesan, freshly grated
45        gm crème fraiche
2          tablespoons lemon juice
2          tablespoons extra virgin olive oil
90        gm Onion Marmalade (see below)
           Sea salt flakes and white pepper
2          thin Lebanese cucumbers, finely sliced (optional)
2           large red capsicums (optional)

Drain the cannellini beans, rinse well and drain again, which should yield around 230gm.

Place the beans, garlic, parmesan, crème fraiche, lemon juice and olive oil in the food processor or blender and process until smooth.

Remove to a bowl.

Measure out the Onion Marmalade onto a board and finely chop. Fold into the bean mixture.

Season to taste.

The Creamy White Beans will keep in the fridge for 3 or 4 days. Bring back to room temperature before serving.

Transfer the mixture to a piping bag with a 1cm nozzle attached.

Place the crackers on a serving platter, top with a slice of cucumber, if using. Pipe or spoon the creamed white bean mixture on top and finish with a red capsicum Christmas decoration (see below), if using.

ONION MARMALADE

Makes 1 x 250ml jar, around 325gm

500      gm Spanish onions, peeled and finely sliced
160      ml water
160      ml white vinegar
1          lemon, juice and fine zest
           Pinch chilli flakes, or to taste
100      gm caster sugar
¼         teaspoon salt flakes

Place all ingredients into a heavy based saucepan and bring to a simmer. Simmer, stirring more and more often as the liquid reduces. Cook until all the liquid has disappeared, stirring very often, and you have a thick, glossy, dark mass. Transfer to sterilised jars.

Onion Marmalade will keep in the fridge for months. Bring back to room temperature before serving.

RED CAPSICUM DECORATION

Makes approximately 40 depending on the size of your desired shapes.

1         large red capsicum

Heat the oven to 250°C. Place a rack over a baking dish.

Place the capsicum on the rack and place in the oven.

After 10 minutes turn the capsicum a quarter turn. After a further 10 minutes turn it again a quarter turn. After a further 5 minutes remove from the oven and place in a bowl. Cover the bowl and allow to stand for 10-15 minutes.

Gently remove the skin, seeds and membrane from the capsicum, keeping it as intact as possible in order to give the largest possible surface area from which to cut out your Christmas shapes.

Using tiny cutters, or by hand, cut out your desired shapes.

TIPS:

We usually make a triple (or more) batch of the Onion Marmalade which when stored in handsome jars make excellent Christmas stocking fillers for your gourmet friends.

Onion Marmalade makes a great addition to a Boxing Day left-over ham or turkey sandwich.

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