Recipe: Shallot relish with spicy wedges (From Wimbledon Guardian)

Recipe: Shallot relish with spicy wedges

7:20am Thursday 3rd January 2013 in Freetime

Relish makes 3 small jars. Wedges serve 2

Preparation time: 15 minutes
Cooking time: 1 hour

You’ll need:

For the Relish:
500g tomatoes, skinned and chopped
250g cooking apples, peeled cored and chopped
150g muscovado sugar
10 shallots, peeled and quartered
1 green pepper, deseeded and chopped
2 tsp salt
1 cm root ginger, finely grated
200ml cider vinegar

For the wedges:
2 baking potatoes, chopped into wedges
1 tsp smoked paprika
1 tsp ground coriander
2 tsp olive oil

What to do:

Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1 hour until the juices have reduced and are syrupy. 

To make the wedges, heat the oven to 220°C/Gas mark 7. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated. Tip into a baking tray and cook for 40 minutes until crisp and cooked through.

Serve the wedges with a good dollop of relish.

NB. To store the relish sterilise jars by running them through a hot wash in your dish washer or boiling in a pan of water for 10 mins. Also great with cheese, cold meats or with sausages. The flavour will improve if kept for a few weeks. Once open keep in the fridge.

Submitted by www.ukshallot.com