If you’ve ever had the pleasure of harvesting ripe and fragrant red or black currants, then you’ll know of the rich and spicy-sweet floral aromatics that cover your hands when picking and elevate from your picking bucket when full. This Red Currant and Onion Relish is a simple recipe that’s designed to pair with Essentials’ Panko-crumbed Mackerel Fishcakes . It is a versatile recipe that can is well suited to fish and lighter meal dishes.
Serves 2-4
There’s Red Currant and Onion Relish
2 medium red onions, peeled and finely diced
1 red capsicum, seeded and cut into small chunks
2 tbsp extra-virgin olive oil
1 long red chilli, seeded and finely chopped
2 large garlic cloves, peeled and finely chopped
1 small knob of ginger, peeled and finely chopped
200ml red wine vinegar
100g brown sugar
1 tsp five-spice powder
200g fresh or dried red currants
Method
1. Place all ingredients into a large, heavy-based saucepan and slowly bring to the boil over a medium heat.
2. Reduce to a simmer and cook for 10-15 minutes until slightly reduced in volume and liquid becomes syrupy.
3. Remove from heat and allow to cool completely.
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Given the current COVID-19 crisis, it’s rapidly becoming apparent that money saving recipes are going to help us all over the coming months. In the last few days we’ve put together a collection of recipes at essentialsmagazine.com.au to help many get a head start on feeding families extremely well, for less money.
Over the coming weeks and months, Essentials aims to continue with clever food strategies, supportive ideas to share, and additionally we’ve now opened up our website and iOS app Essentials Magazine Australia allowing FREE subscription. To install the iOS app, visit the App Store today!
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