I like the corn in this relish to retain a little bite. I serve it not only with meats from the barbecue, but also to make sandwiches and with roasted vegetable salads and potatoes.
INGREDIENTS
3 fresh sweetcorn
1 red capsicum, diced
1 onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each dry mustard powder and ground turmeric
½ teaspoon ground cumin
½ teaspoon celery seed
¼ teaspoon each ground allspice and cinnamon
1 medium tomato, roughly chopped
½ cup cider vinegar
¼ cup caster sugar
1 teaspoon cornflour
1 tablespoon water
sea salt and freshly ground pepper
METHOD
Peel the sweetcorn and cut the kernels off with a sharp knife.
Place in a large saucepan with the capsicum, onion, oil and a large pinch of salt. Cook for 5 minutes, stirring occasionally.
Add all the remaining ingredients except the cornflour and water, and bring to the boil. Season then reduce the heat and simmer gently for ten minutes.
Combine the cornflour and water to make a smooth paste and stir into the relish. Cook for 2-3 minutes until lightly thickened. Cool. Makes about 2½ cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!