Tomato and red pepper relish

serves

10

prep

5 mins

cook

90 mins

difficulty

Easy

ingredients

1kg capsicum, cut into 1cm squares
500mls olive oil
4 onions, peeled and grated
10 cloves garlic sliced
2 teaspoons ground allspice
3 teaspoons ginger powder
500mls white wine vinegar
300gm sultanas
300gm brown sugar
2kg crushed tomatoes

method

Place all the ingredients in a large pot, stirring to dissolve the sugar before the content’s boil.
Cook slowly, stirring regularly until the relish has reduced by ¼ and is thick in consistency. (Approximately 1½ hours)
Cool in deep trays to speed up the process then refrigerate until cold.

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Celebrate Dad this Father's Day with... NATURE'S

Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

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Tomato and red pepper relish

serves

10

prep

5 mins

cook

90 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

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Tomato and red pepper relish

serves

10

prep

5 mins

cook

90 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

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Nature’s Fresh

NH Foods

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