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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.

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