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Post by smokey on Jan 2, 2015 20:01:46 GMT 10
It's From the hills around here this one but has two distinct processes that really pulled me in and made me think, Yes. Ive been doing this a few times a year for about three years so new but good. The original recipe makes twice of what I made today but the ratio is better placed as it was given. You can halve it as I did or even third or quarter it. Corn Relish 5KG Corn Kernals 5 Red capsicum, Diced 12 Onions , Diced 1 1/4 cup salt 5 litres White vinagar 10 cups sugar 5 TBS prepaird American mustard 5 TBS Tumeric Powder 2 Tsp Seaded mustard Now the first trick, Add the corn, caps, onion and salt into a bowl and combine then leave a minimum of two hours and no more than four hours. Drain and rinse Yep We just brined the corn. Then place corn mixture and all other ingreedients into a pot and bring to a simmer. Now Trick 2 , get a plunge blender and mess up some of the corn. If you don't have a ba mix then remove a quarter and mash it. The starch released and mushy corn will make a much more spreadable relish. But don't over do it, You still want whole corn in there From here it's just simmer it down till your happy with things. Today I thought it was a little to acidic so I cut it down with half a cup of port. Remember your brew is fresh and needs bottling for some months to mature so it requires to be on the Vinagar side.
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Post by chrisg on Jan 3, 2015 9:18:16 GMT 10
Heh, Interesting, at about a quarter of the full-sized version I'll have to give that a go Cheers
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Post by hoddo on Jan 3, 2015 12:17:40 GMT 10
The wife makes a great tomato relish and does the same thing, tomatoes and onion in a bowl and covered with salt then left overnight in the fridge, when drained its surprising how much liquid comes off. I thought it was about removing a lot of moisture, but I spose its a brine also. Thanks for the recipe will be giving it a go.
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