Close

January 9, 2012

Moroccan Beetroot Relish – Gourmet Christmas Part Four

Asha is damn good at making relish. Fact. So when it came to making this special relish for our Christmas packs, I let the boss take charge.

Christmas is the time of leftovers – and no matter what those leftovers be, a good relish certainly won’t go astray. Moroccan Beetroot relish can be eaten with the main meal on Christmas day, or in sandwiches with leftover turkey, ham, or whatever roast meat is hanging about in the fridge.

The hints of citrus, the soft texture of the beetroot and the tartness of the vinegar, well, you just have to make it – its easy and delicious.

Ingredients
2 Oranges
3 Medium brown onions (2 will do if they are larger)
3 Tablespoons olive oil
1 cup brown sugar
¾ cup red wine vinegar
3 cans of whole baby beetroots (440g cans)
3 bay leaves
(We made 8 small jars of relish with these quantities)

First, cut three 10cm long strips of rind from the orange rind and chop very finely. Peel the oranges and discard the remaining rind, before finely chopping the orange flesh.

Finely chop the onions. Heat oil in a saucepan (make sure its large enough, we had to use two) over medium heat, add the onions, and cook until softened.

Drain and finely chop the beetroots, and add to the onions along with the sugar, vinegar, bay leaves, chopped orange and rind, and 1 ½ cup cold water.

Bring the pot to the boil, before reducing the heat to low. Simmer until almost all the liquid has evaporated.

Tip the relish into a bowl to cool. Sterilise some jars in boiling water, and then allow them to dry.

Spoon the relish into the jars, and give to your friends. They will love you forever.

Note: If you want you can spice the relish up a bit. As it is a Moroccan inspired relish, perhaps some ginger or turmeric, or even some cumin.

That’s all four of our recipes for our Christmas Packs. Asha wrote some nice little labels for each of the creations (i was excused from this due to my horrible handwriting), twine was added to most things (cause that’s what you do if you want things to look even more rustic and homemade), and then we put them in brown paper bags with Christmas tags we had found at a craft market. Finished!

All up it took two sessions in the kitchen, and the rewards were many and delicious.

R.

One Comment on “Moroccan Beetroot Relish – Gourmet Christmas Part Four

Cottrell Geoff & Marilyn
February 29, 2012 at 11:54 pm

HI YOU TWO,
I HATE TO ADMIT IT BUT I HAVE JUST HAD TIME TO SIT DOWN AND READ YOUR BLOG FROM BEGINNING TO END!! FANTASTIC. YOU BOTH WRITE SO WELL. VERY ENTERTAINING. GLAD THAT NEPAL DIDN’T GET THE BETTER OF YOU ASHA. WHAT A FABULOUS EXPERIENCE. WE AE BACK IN MELBOURNE FOR A FEW DAYS. OFF TO NZ ON SUNDAY. THEN WE HAVE THREE WEEKS IN MELBOURNE UNTIL THE BEGINNING OF APRIL WHEN WE WILL GO TO SYDNEY TO DO SOME BABY CUDDLING AND BIRTHDAY (GEOFF’S) CELEBRATING. TERRIBLE DAY HERE IN MELBOURNE. I WAS SUPPOSED TO BE PLAYING GOLF BUT THERE IS NO CHANCE OF THAT SO THOUGHT I WOULD READ YOUR BLOG!! MISS YOU IN MELBOURNE BUT GLAD YOU ARE HAVING SUCH A FANTASTIC TIME. LOOK FORWARD TO THE NEXT EDITION.

LOTS OF LOVE TO YOU BOTH,
MARILYN. XX

Reply

Leave a Reply