North African Herb and Coconut Relish
Photography Becky Nunes.
Serve as a dip with flatbreads or swirl through thick, plain yoghurt to make a less intense flavour. Add a spoonful to a basic vinaigrette to make a salad dressing. Stir into soups and tagines. Serve alongside lamb, beef, chicken and fish.
INGREDIENTS
1 tablespoon fenugreek seeds, soaked overnight in cold water
1 red capsicum, roasted, peeled and chopped
1 teaspoon caraway seeds, toasted
2 tablespoons desiccated coconut, toasted
3 green chillis, seeded, roughly chopped
3 cloves garlic, roughly chopped
1 cup packed coriander leaves
1 cup packed flat-leaf parsley
1 tablespoon pomegranate molasses
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Drain the fenugreek seeds and place in a food processor with the capsicum, caraway seeds, coconut, chillis, garlic, coriander and flat-leaf parsley. Process to form a paste. With the motor running, drizzle in the pomegranate molasses and olive oil to make a thick relish. Season. Pour into a jar and add a thin layer of olive oil to cover the top. Seal tightly and refrigerate. Makes about 1½ cups
Fenugreek seeds: used widely whole or ground in Asian and southern European cuisines. Available from specialty grocery stores or Indian supermarkets.
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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.