Nectarine and Lemon Relish
Photography Aaron McLean.
Goes with: pork, chicken, curries, burgers, sharp cheeses, grilled fish and chicken
INGREDIENTS
2 lemons
300 grams dried nectarines, diced
200 grams dried apricots, diced
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black mustard seeds
2 teaspoons madras curry powder
1 1⁄2 cups brown sugar
2 cups cider vinegar
1 cup water
1 teaspoon sea salt
METHOD
Trim off the ends of the lemons. Cut into quarters and slice finely.
Place all the ingredients in a large, heavy-based saucepan. Slowly bring to the boil over a medium low heat, stirring to dissolve the sugar.
Simmer gently for about 1 hour or until reduced and thickened with only a little liquid left. Stir occasionally to prevent it sticking on the base of the saucepan. A simmer mat is ideal for slow, gentle cooking.
Spoon into hot sterilized jars (see below) and seal with vinegar-proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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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.