Cherry and Star Anise Relish
Photography by Aaron McLean.
This winter-inspired relish is amazing for a wide variety of dishes, and especially roast meals.
INGREDIENTS
1 x 400 gram tin pitted dark cherries in syrup
1 tablespoon brown sugar
1 cinnamon stick
2 whole star anise
1 teaspoon fish sauce
1 tablespoon lime juice
METHOD
Put the cherries and syrup, sugar, cinnamon and star anise into a small saucepan and bring to the boil. Simmer for 15 minutes or until most of the syrup has reduced to a thick sticky glaze on the cherries. Add the fish sauce and lime juice, adding a little more of each if needed to balance the flavours. Serve warm or at room temperature.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.