This lightly spiced relish is really versatile and delicious with cheese, curries, lamb and pork.
INGREDIENTS
1 tablespoon vegetable oil
1 red onion, thinly sliced
1 teaspoon each yellow and black mustard seeds
1 tablespoon grated fresh ginger
¼ teaspoon chilli flakes
1 clove garlic, crushed
3 tablespoons brown sugar
3 tablespoons orange juice
3 medium stalks rhubarb, sliced 3 cm
sea salt
METHOD
Heat the oil in a wide sauté pan and add the onion with a good pinch of salt. Cover and cook for 5 minutes until tender.
Add the mustard seeds and cook until they start to pop then add the ginger, chilli and garlic and cook for 1 minute.
Stir in the sugar and once it has melted and is starting to caramelize, add the orange juice and let it bubble up.
Add the rhubarb, reduce the heat to low and cook for about 10 minutes until tender but not collapsing. Stir occasionally but don’t crush the rhubarb. Cool then store refrigerated for two
weeks. Makes about 1½ 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!