Roosterkoek with Fig jam and Caramelized Onion Jam
Caramelised Onion Jam
30ml olive oil
3 red onions, sliced
2 parsley sprigs
2 bay leaves
1 rosemary sprig
200ml brown sugar
125ml white balsamic vinegar
Salt to taste
In a large pot, heat olive oil. Add onions and cook over moderately high heat, stirring occasionally, until golden brown.
Tie the herbs together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant.
Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts.
Increase the heat to high and cook, without stirring, until an amber-brown caramel forms.
Stir in the white balsamic vinegar, simmer over low heat, stirring a few times, until the jam is thick.
Discard the herb bundle. Season the jam with salt and let cool to warm.
625g cake flour
10g instant yeast
5 ml salt
325ml warm water
20ml canola oil
Sift the flour and salt together. Add yeast and mix.
Add warm water oil and mix into a soft dough. Turn into a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place dough in an oiled bowl and cover; allow to rest for 20 minutes in a warm place.
Knock down dough and knead half a cup caramelised onion jam and half a cup of crumbed feta cheese. Divide the dough into 8 pieces and shape into rectangles.
Place shaped dough in a greased surface. Cover with a cloth and allow to rise in a warm place until double on size (30-40 minutes).
Coat the shaped dough in flour and frill over medium coals, turning gently, until the roosterbrood sounds hollow inside when you knock on it.
500g figs, sliced in half
1 lemon zest
60 ml lemon juice
Combine figs with water, lemon juice and bring to boil until the figs are soft.
Stir in sugar without boiling until the sugar has dissolved.
Bring to boil uncovered, without stirring for about 5-10 minutes until the jam gels when tested.