This relish goes with just about everything and is another regular condiment on our summer table. Serve it with grilled meats and fish; cheese such as goat’s curd, haloumi and feta; ham, sausages and eggs…the list is endless.
INGREDIENTS
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red capsicum, seeded and thinly sliced
2 cloves garlic, crushed
1 teaspoon sea salt
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 whole star anise
1 cup caster sugar
½ cup cider or white wine vinegar
1 tablespoon fish sauce
500 grams ripe tomatoes, roughly chopped
3 long red chillis, roughly chopped (keep the seeds in for a hotter relish)
METHOD
Serve with Steak and Rocket Sandwiches.
Heat the oil in a large saucepan and cook the onion, capsicum, garlic, salt, ginger, cinnamon stick and star anise for 10 minutes until the vegetables are tender.
Add the sugar and cook for 1 minute then add all the remaining ingredients.
Bring to the boil then reduce the heat and simmer for about 1 hour, stirring occasionally until reduced and very thick and shiny.
Tip into a sterilized jar and seal. When cool, store in the refrigerator. Makes about 2 cups
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latest issue:
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!