Relish

Spring Onion & Coriander Relish

Serves 4

Core recipe

Points per recipe: 0

This is a simple relish to float on top of a soup such as Red pepper soup.

1 garlic clove, crushed

1cm piece root ginger, peeled & grated

3 tbsp rice vinegar

2 bunches spring onions, trimmed & sliced

3-4 tbsp chopped fresh coriander

Marinate garlic and ginger in the vinegar for 15 mins.

Add marinade to spring onions and mix in coriander.

Cranberry Relish

Core recipe

1 pkg. (3 cups.) raw cranberries
1 small orange, peeled & quartered
1 small can crushed pineapple with juice
1 pkg. sugar-free raspberry jelly

In blender container, process orange and crushed pineapple until smooth. Add jelly powder and gradually add raw cranberries until entire recipe is processed smoothly. Refrigerate.

Points plan.  Not sure how much 3 cups or 1 pack of cranberries weigh, so basing it on 200g cranberries, this recipe would total 3½ pts.

Cherry Tomato & Olive Relish

Serves 4-6

Core recipe

Points per recipe: ½

1-3 garlic cloves, crushed

1½ tbsp balsamic vinegar

juice of ½ lemon and ½ orange

500g firm ripe cherry tomatoes, quartered

2 sticks celery, with leaves if possible, sliced

5 green olives in brine, drained & sliced

5 black olives in brine, drained & sliced

3 spring onions, sliced

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint or basil

1 fresh chilli, deseeded and chopped finely

2 tsp olive brine

Combine garlic, vinegar and juices in a small bowl and leave to marinate while you prepare the rest of the ingredients. Combine in a large bowl and stir well. Leave to stand at room temperature, stirring occasionally until you want to use it.  To keep more than a few hours, store in the refrigerator.

Bean & Onion Relish

Serves 4

Core

Points per serving: 1½

400g can pinto beans, drained & rinsed (or borlotti beans)

1 red onion, chopped

3-4 spring onions, chopped

1 tbsp olive oil

½ tbsp white wine vinegar

Mix the beans with the onions, oil and vinegar.  Season and serve.

Sweetcorn Relish

Core:  points per recipe: 1

Points per recipe: 3

½ red pepper, seeded and finely chopped
1 can sweetcorn kernels, drained
2 teaspoons mustard seeds, crushed
1 teaspoon celery seeds, crushed
1 small onion, finely chopped
½ pint white-wine or cider vinegar
2 teaspoons mustard powder
1 tablespoon sweetener
1 teaspoon turmeric
1 teaspoon salt
1 tablespoons cornflour
1 tablespoons water

Place all the ingredients, except the cornflour and water, in a large pan.
Stir over low heat for 5 minutes, or until all the sugar has dissolved.
Simmer for 50 minutes, stirring frequently. In a small bowl, combine the cornflour with the water. Add to the pan and cook, stirring, for 2-3 minutes, or until the mixture boils and thickens.
Spoon immediately into clean, warm jars or airtight containers, allow to stand for flavours to develop.

Tomato Relish

Core recipe

Points per recipe: 0

1 can chopped tomatoes
2 tbsp white vinegar
2 tsp  sweetener
1 clove garlic, finely chopped
2 spring onions, finely chopped
1 small red chilli, finely chopped
½ tsp salt
½ tsp pepper

Combine vinegar and sweetener in medium pan, bring to the boil and simmer for 2 mins. Add rest of ingredients and simmer for about 30 minutes, stirring well until relish has thickened. Remove from heat and allow to cool.

Tomato Relish

Makes 300 ml

Core recipe

Points per recipe:  5

1 kg ripe tomatoes

2 tbsp olive oil

2 onions, sliced

2 garlic cloves, crushed

2 tbsp wine vinegar or balsamic vinegar

Salt and freshly ground black pepper

Roughly chop the tomatoes, then whizz in a food processor until smooth.

Heat the olive oil and fry the onions for 10 minutes until soft and lightly brown. Add the garlic, vinegar, salt, pepper and tomatoes, and cook down, stirring occasionally so that it doesn't stick to the bottom, until the sauce is thick and pulpy.

Taste for salt and pepper, and ladle into a clean, dry, sterilised 300 ml jar. Leave to cool, then seal. Store in the refrigerator for up to 2 weeks, and use as required.

Barbecue relish

Makes 425ml. 

Core recipe

Points per recipe: 0

2 garlic cloves, peeled and finely chopped

1 red onion, peeled and finely sliced  

400g tin chopped organic tomatoes

1 tbsp chopped fresh basil

Place all the ingredients except the basil in a small saucepan. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 30-40 minutes, until the mixture is soft and syrupy. Add a little water if necessary during the cooking process.

Transfer to a small bowl, cover and chill. Serve with freshly chopped basil. Keeps for three days in the fridge.