Red Grape and Balsamic Mostada
Photography Manja Wachsmuth.
Use this versatile Italian chutney with cold meats, pâté, cheese or as an accompaniment to salads.
INGREDIENTS
2 tablespoons olive oil
1 small red onion, chopped finely
2 cloves garlic, crushed
3 cups seedless red grapes
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 teaspoons yellow mustard seeds
¼ teaspoon chilli flakes
1 teaspoon finely chopped rosemary
finely grated zest and juice 1 orange
¼ cup water
sea salt
METHOD
Heat the olive oil in a medium saucepan and cook the onion and garlic with a good pinch of salt until tender. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer gently for 40-50 minutes until well reduced and the juices are rich and thick. Stir frequently to prevent it catching on the base of the pan. Cool and keep refrigerated but return to room temperature for serving. Makes about 1½ 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.