Recipe: Spicy Wedges with Shallot Relish
28th November 2013
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Winter comfort food at its best.
Relish: makes 3 small jars
Wedges: serves 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
2tsp salt
1 cm root ginger, finely grated
200ml cider vinegar
For the wedges:
2 baking potatoes, chopped into wedges
1tsp smoked paprika
1tsp ground coriander
2tsp olive oil
What to do:
1. Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1hour until the juices have reduced and are syrupy.
2. To make the wedges, heat the oven to 220°C/Gas 6. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated.
3. Tip into a baking tray and cook for 40 minutes until crisp and cooked through.
4. Serve the wedges with a good dollop of relish.
Note: 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.
Relish: makes 3 small jars
Wedges: serves 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
2tsp salt
1 cm root ginger, finely grated
200ml cider vinegar
For the wedges:
2 baking potatoes, chopped into wedges
1tsp smoked paprika
1tsp ground coriander
2tsp olive oil
What to do:
1. Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1hour until the juices have reduced and are syrupy.
2. To make the wedges, heat the oven to 220°C/Gas 6. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated.
3. Tip into a baking tray and cook for 40 minutes until crisp and cooked through.
4. Serve the wedges with a good dollop of relish.
Note: 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.
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