Saffron Tomato Relish Recipes

Steps:

• Place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy. Remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
• Heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened. Add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. Season with the salt and pepper.
• Immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture. You might like to can this in a hot water bath, but I won't be doing that, so I can't advise how it's done.
• Relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year.

Steps:

• For the relish:
• Combine all of the ingredients in a small bowl. Cover and chill until needed.
• For the mayonnaise:
• Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.
• Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with plastic wrap and chill until serving time.
• For the patties:
• Spread the red snapper and shrimp evenly over the bottom of a large glass baking dish. Wearing kitchen gloves, or using a fork, gently mix in the egg whites, thyme, salt and pepper; combine together well. Mix in enough panko to bind the ingredients together and form into 6 equal patties to fit the slices of bread. Cover with plastic wrap and chill until needed, at least 30 minutes.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• When the grill is ready, generously brush the grill rack with canola oil. Lightly brush both sides of each slice of bread with olive oil. Place the bread slices on the outer edges of the grill rack to toast lightly, turning once with tongs; set aside. Place the patties on the
• middle of the grill rack, cover, and cook for 3 1/2 to 4 minutes, turning once with a large spatula, until the patties are just cooked through; do not overcook.
• To assemble the burgers, spread about l tablespoon of the mayonnaise evenly over 1 side of each toast. Place a patty on 6 of the mayonnaise-coated toasts. Using a slotted spoon, evenly top each patty with the tomato-fennel relish. Add the toast tops, mayonnaise side down.

Steps:

• To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
• Remove the seeds and chop them.
• Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
• Stir until the sugar is dissolved.
• Now add the chopped tomatoes, onion and green pepper.
• Store the relish in an airtight container in the refrigerator overnight.

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

Steps:

• Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
• Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.

Steps:

• Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
• Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
• Strain off liquid- as much as you can.
• Add sugar and vinegar.
• Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).
• Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
• Bottle in sterilized jars.
• Cover when cold.
• Can be used immediately and also keeps really well.

Steps:

• Combine tomatoes, onions, green peppers and salt.
• Let stand over night.
• Drain in colander, but DO NOT press vegetables. Place vegetable mixture and celery in a large kettle and add sugar, brown sugar, pepper, mixed spices tied in cheesecloth, and vinegar. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Ladle in jars and seal. Process in boiling bath for 10 minutes.
• Makes 5 1/2 pints.