Beetroot and Orange Relish
Photography Minka Firth.
This simple relish is quick to make and delicious served with the Lamb and Fresh Herb Meatloaf or with any grilled meat or chicken.
INGREDIENTS
600 grams medium size beetroot
1⁄2 cup brown sugar
2 cloves garlic, sliced
2 teaspoons ground coriander
zest and juice of 2 oranges
1⁄4 cup sherry vinegar
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Wrap the beetroot in foil and place in a baking dish. Cook in the oven until tender. Unwrap the foil and when the beetroot are cool enough to handle, scrape off the skin. Grate the beetroot on the coarse side of a box grater and place in a saucepan. It’s a good idea to wear disposable gloves when handling beetroot. Add the remaining ingredients, season and simmer gently until the relish is reduced and syrupy. Serve warm or at room temperature. This relish will keep in a sealed container in the refrigerator for 3 weeks. Makes about 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.