Nectarine and Lemon Relish
Photography by 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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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!