Roasted Apple, Raisin and Red Onion Relish
Photography Aaron McLean.
Use an apple that will hold its shape during cooking, such as Braeburn.
INGREDIENTS
3 apples, peeled, halved and cored
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons finely chopped rosemary
½ cup raisins
zest and juice 1 lemon
3 tablespoons honey
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients in a roasting dish and season. Roast for 30 minutes, turning occasionally until the apples are tender but not collapsing. Serve warm or at room temperature.
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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.