See Also: Corned beef fritters with onion marmalade(recipes)
Onion Marmalade(recipes)
corned beef(dictionary)
Venison Sausages with Red Onion Marmalade(recipes)
Corned Beef Hash(recipes)
Corned Beef and Cabbage(recipes)
Glazed Corned Beef(recipes)
Irish corned beef with cabbage(recipes)
Corned Beef & Cabbage with Horseradish Mustard Sauce(recipes)
Saltimbocca with Sweet Potato Fritters and Tomato and Onion Sauce(recipes)

Corned beef fritters with onion marmalade (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the frittersvegetable oil, for deep-frying125g/4oz plain flour½ tsp turmeric1 tsp salt1 free-range egg1 free-range egg yolk285ml/10fl oz whole milk1 tbsp olive oil1 free-range egg white, whisked until soft peaks form when the whisk is removed400g/14oz corned beef from a can, cut into 2.5cm/1in thick piecesFor the onion marmalade 50ml/2fl oz olive oil2 large onions, chopped2 red bird' s-eye chillies, finely chopped4 cloves1 garlic clove, crushed1 orange, juice and zest only150ml/5fl oz sherry vinegar150g/5oz soft light brown sugarsalt and freshly ground black pepperTo serve4 poached free-range eggs



Method



1. Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)2. Sift the flour, turmeric and salt into a bowl.3. Make a well in the centre of the flour mixture. Add the whole egg and the egg yolk and whisk together from the centre outwards to create a paste.4. Add the milk and olive oil and fold into the flour and egg paste mixture to create a smooth batter.5. Fold the egg white into the batter.6. Dip the corned beef slices into the batter mixture and carefully add to the hot oil. Fry for six minutes, or until crisp and golden-brown, then carefully remove with a slotted spoon and drain on kitchen paper.7. For the onion marmalade, heat the olive oil in a pan over a medium heat.8. Add the onions, chillies, cloves and garlic and fry gently for 15-20 minutes, until the onions have softened and caramelised to a deep brown colour. 9. Add the orange juice and zest, sherry vinegar and sugar and bring to the boil.10. Cook the mixture for 10-12 minutes, or until the mixture is the consistency of jam. Season, to taste, with salt and freshly ground black pepper.11. To serve, divide the fritters evenly among four plates and top with a poached egg. Place a spoonful of marmalade alongside.