Nectarine and Lemon Relish
Photography Aaron McLean.
Goes with: pork, chicken, curries, burgers, sharp cheeses, grilled fish and chicken
INGREDIENTS
2 lemons
300 grams dried nectarines, diced
200 grams dried apricots, diced
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black mustard seeds
2 teaspoons madras curry powder
1 1⁄2 cups brown sugar
2 cups cider vinegar
1 cup water
1 teaspoon sea salt
METHOD
Trim off the ends of the lemons. Cut into quarters and slice finely.
Place all the ingredients in a large, heavy-based saucepan. Slowly bring to the boil over a medium low heat, stirring to dissolve the sugar.
Simmer gently for about 1 hour or until reduced and thickened with only a little liquid left. Stir occasionally to prevent it sticking on the base of the saucepan. A simmer mat is ideal for slow, gentle cooking.
Spoon into hot sterilized jars (see below) and seal with vinegar-proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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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.