This relish goes with just about everything and is another regular condiment on our summer table. Serve it with grilled meats and fish; cheese such as goat’s curd, haloumi and feta; ham, sausages and eggs…the list is endless.
INGREDIENTS
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red capsicum, seeded and thinly sliced
2 cloves garlic, crushed
1 teaspoon sea salt
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 whole star anise
1 cup caster sugar
½ cup cider or white wine vinegar
1 tablespoon fish sauce
500 grams ripe tomatoes, roughly chopped
3 long red chillis, roughly chopped (keep the seeds in for a hotter relish)
METHOD
Serve with Steak and Rocket Sandwiches.
Heat the oil in a large saucepan and cook the onion, capsicum, garlic, salt, ginger, cinnamon stick and star anise for 10 minutes until the vegetables are tender.
Add the sugar and cook for 1 minute then add all the remaining ingredients.
Bring to the boil then reduce the heat and simmer for about 1 hour, stirring occasionally until reduced and very thick and shiny.
Tip into a sterilized jar and seal. When cool, store in the refrigerator. Makes about 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.