INGREDIENTS
Caramelised onion
600 g large white onions (approximately 7 onions)
100 g duck fat
1 tsp minced garlic
Batter
300 g self-raising flour
½ tsp baking powder
250 ml milk
1 egg, lightly beaten
150 g melted butter
150 g goat’s cheese
1 tsp Murray river salt flakes
1 tbs curly leaf parsley, finely chopped
30 g butter for greasing
METHOD
Onions
- Cut onions in half and thinly slice. Heat duck fat in a large frying pan on medium heat, induction setting 6. Add onions, toss to combine and cook covered for 15 minutes, stirring regularly.
- Remove lid, add the garlic and continue to cook, reducing heat if necessary, for a further 45 minutes, or until the onions are caramel in colour and are very soft. Cool to room temperature.
- Pre-heat oven on Fan Plus at 170°C.
Batter
- Sift the flour and baking powder together in a medium size bowl. In a separate bowl, combine milk, egg and butter, whisk well.
- Combine the onion with the flour mixture and the remaining batter ingredients. Stir gently to combine. It is important not to over mix the muffin batter as this will result in tough muffins.
- Grease a 12 cup (⅓ cup holes) muffin tray with butter.
- Divide the mixture evenly between the 12 muffin holes. Change oven setting to Combination Mode: Fan Plus at 170°C + 25 minutes + 60% moisture. The baked muffins should be golden in colour.
Hints and tips
- ⅓ cup (80 ml) olive oil can be substituted for duck fat if preferred.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
