I like the corn in this relish to retain a little bite. I serve it not only with meats from the barbecue, but also to make sandwiches and with roasted vegetable salads and potatoes.
INGREDIENTS
3 fresh sweetcorn
1 red capsicum, diced
1 onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each dry mustard powder and ground turmeric
½ teaspoon ground cumin
½ teaspoon celery seed
¼ teaspoon each ground allspice and cinnamon
1 medium tomato, roughly chopped
½ cup cider vinegar
¼ cup caster sugar
1 teaspoon cornflour
1 tablespoon water
sea salt and freshly ground pepper
METHOD
Peel the sweetcorn and cut the kernels off with a sharp knife.
Place in a large saucepan with the capsicum, onion, oil and a large pinch of salt. Cook for 5 minutes, stirring occasionally.
Add all the remaining ingredients except the cornflour and water, and bring to the boil. Season then reduce the heat and simmer gently for ten minutes.
Combine the cornflour and water to make a smooth paste and stir into the relish. Cook for 2-3 minutes until lightly thickened. Cool. Makes about 2½ cups
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!