Red Grape and Balsamic Mostada
Photography Manja Wachsmuth.
Use this versatile Italian chutney with cold meats, pâté, cheese or as an accompaniment to salads.
INGREDIENTS
2 tablespoons olive oil
1 small red onion, chopped finely
2 cloves garlic, crushed
3 cups seedless red grapes
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 teaspoons yellow mustard seeds
¼ teaspoon chilli flakes
1 teaspoon finely chopped rosemary
finely grated zest and juice 1 orange
¼ cup water
sea salt
METHOD
Heat the olive oil in a medium saucepan and cook the onion and garlic with a good pinch of salt until tender. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer gently for 40-50 minutes until well reduced and the juices are rich and thick. Stir frequently to prevent it catching on the base of the pan. Cool and keep refrigerated but return to room temperature for serving. Makes about 1½ 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.