Brian’s tomato relish

This recipe is a compilation of four recipes. I took what I liked from each recipe, modified after a few goes and here is the result. Let me know if it works for you.

tomato relish_ingredients_june 2018 (5)

Brian’s Tomato Relish

INGREDIENTS

9 Roma Tomatoes, halved

2 cloves garlic chopped

1 large brown onion coarsely chopped

1 dried chili, chopped, some seeds removed

2 tablespoons tomato paste

2 tablespoons cider vinegar

2 tablespoons palm sugar

Salt and cracked black pepper to taste

1 tablespoon seed mustard

1 ½ tablespoons olive oil

METHOD

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chili, and cook, stirring, for 2 minutes or until aromatic.

Add the halved tomatoes stir until the tomatoes are covered with the onion mixture. Add the tomato paste, stir and coat the tomatoes until the tomatoes start breaks down.

Add the cider vinegar, stirring until starts to boil.

Add the palm sugar, mustard and salt and pepper to taste. Stir to mix through.

Put a lid on the saucepan, simmer stirring occasionally, for around 10 minutes, or until the tomatoes have reduced and are mushy.

Mash the tomatoes with the spoon and cook for 10 minutes or until the mixture thickens. Remove the skins if you wish.

Place into sterilised jars

I promised that I would post this recipe for someone ages ago. Sorry I can’t              remember who it was.

 

Spicy couscous with char grilled vegetable

Ingredients

  • 1 1/2 cups vegetable stock
  • 1 cup couscous
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup currants
  • 1 teaspoon olive oil
  • 1 Zucchini sliced
  • 1 Capsicum sliced
  • 1 Brown Onion sliced
  • Roast pumpkin chopped
  • 1 long red chilli, deseeded, thinly sliced (optional)
  • Juice of 1 lemon

Method

  1. Bring stock to the boil in a small saucepan over high heat.Image
  2. Place couscous, cumin, coriander and currants in a large, heatproof bowl. Image
  3. Season with salt and pepper. Mix ingredients. Pour over boiling stock. Stir with a fork. Cover with plastic wrap and stand for 5 minutes or until stock is absorbed. Image
  4. Remove plastic wrap, stir couscous gently with a fork to separate grains.
  5. Slice the zucchini, capsicum chilli and onion. Heat oil in a frying pan over medium heat. Add the zucchini, capsicum, chilli and onion. Cook until vegetables are soft.Image
  6. Roughly chop roast pumpkin.Image
  7. Spoon couscous onto plate.
  8. Add char grilled vegetables and pumpkin.
  9. Squeeze over the lemon juice. Serve.Image