Beetroot and Orange Relish
Photography Minka Firth.
This simple relish is quick to make and delicious served with the Lamb and Fresh Herb Meatloaf or with any grilled meat or chicken.
INGREDIENTS
600 grams medium size beetroot
1⁄2 cup brown sugar
2 cloves garlic, sliced
2 teaspoons ground coriander
zest and juice of 2 oranges
1⁄4 cup sherry vinegar
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Wrap the beetroot in foil and place in a baking dish. Cook in the oven until tender. Unwrap the foil and when the beetroot are cool enough to handle, scrape off the skin. Grate the beetroot on the coarse side of a box grater and place in a saucepan. It’s a good idea to wear disposable gloves when handling beetroot. Add the remaining ingredients, season and simmer gently until the relish is reduced and syrupy. Serve warm or at room temperature. This relish will keep in a sealed container in the refrigerator for 3 weeks. Makes about 2 cups
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.