Cherry and Star Anise Relish
Photography Aaron McLean.
This winter-inspired relish is amazing for a wide variety of dishes, and especially roast meals.
INGREDIENTS
1 x 400 gram tin pitted dark cherries in syrup
1 tablespoon brown sugar
1 cinnamon stick
2 whole star anise
1 teaspoon fish sauce
1 tablespoon lime juice
METHOD
Put the cherries and syrup, sugar, cinnamon and star anise into a small saucepan and bring to the boil. Simmer for 15 minutes or until most of the syrup has reduced to a thick sticky glaze on the cherries. Add the fish sauce and lime juice, adding a little more of each if needed to balance the flavours. Serve warm or at room temperature.
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latest issue:
Issue 128
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.