I’ve long been looking for that one signature recipe that I could claim as my own, so that for all get togethers, people would say, “Chantal, can you make your…” You know what I mean, right? It’s that recipe that no one has, but everyone wants. Only, instead of asking you for the recipe (though some people do), most just ask you to bring the dish (or serve it) whenever they will see you again. It’s the recipe that wows when it’s served for the first time, and disappears almost instantly once it hits the table.
I’ve finally found it with this recipe, and am claiming it as my culinary badge of honour. It’s quite a wonderful feeling to know you’ve got that one secret recipe that everyone wants you to make at every family gathering. You then become known for it, and it becomes your signature dish.
This is a Company’s Coming recipe. The cinnamon and cumin in the recipe caught my eye, and because it’s got a tomato-flavoured base, I figured it would be something my tomato-loving husband would enjoy. My hunch on this was right on the money. Everyone I’ve served this to loves it – the flavour combination is so unique, and addictive. When my husband’s sons come over, I have to make double batches of this stuff, because it literally disappears in minutes.
I serve this with a wedge of blue cheese and some toasted baguette (or failing that, some good shop bought crackers). I’ve tinkered with the ingredient ratios a bit, simply because I tend to use a whole small onion for this recipe, instead of the original half cup requested in the recipe. The original recipe also suggests serving this with a whole head of roasted garlic, alongside the blue cheese and baguette. Wonderful.
If you make this the newest addition to your cheeseboard, it will quickly become a permanent one.
Adapted from Small Plates for Sharing, by Company’s Coming.
This is a fabulous addition to any cheeseboard!
- 2 tsp olive oil
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and minced (or 1 tsp minced garlic from a jar)
- ¼ cup orange marmalade
- 3 tbsp tomato paste
- ¾ tsp chili paste (sambal oelek)
- ½ tsp cinnamon
- ½ tsp ground cumin
- ¼ tsp ground ginger
- In a small saucepan, heat the olive oil over medium heat. Add the onion, and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook another minute.
- Add the other ingredients, and stir well until heated through, about another 2 minutes.
- Transfer to a serving bowl. Serve with toasted baguette, a wedge of blue cheese, and some roasted garlic if desired.