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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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.