SAFFRON TOMATO RELISH
I love this stuff and buy jars and jars of it. It's expensive, so I was excited to find it in a new cookbook my DIL had been given recently. In her blurb on the recipe, Maggie suggests it would be great over couscous, on top of grilled poultry or fish, on crackers and cheese, and we especially love it with cold meats and on sandwiches. Tomatoes are easy to skin if you cut a shallow cross in their bottoms, place them in a bowl and pour boiling water over. Count to 30 then drain the water off them. Leave to cool for a few minutes. You should now be able to peel them from the cross.
Provided by JustJanS
Categories Vegetable
Time 2h10m
Yield 2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411.7, Fat 5.2, SaturatedFat 0.8, Sodium 2342.8, Carbohydrate 93.3, Fiber 4.4, Sugar 85.2, Protein 3.3
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
- For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
BOUILLABAISSE BURGERS WITH TOMATO-FENNEL RELISH AND SAFFRON MAYONNAISE
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.
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Provided by Bobby Flay
Time 3h10m
Yield 14 to 16 servings
Number Of Ingredients 29
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
- Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the oven to 375 degrees F.
- Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
- Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
- Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
TOMATO RELISH
This is a great tasting relish that I make every year when I have ripe tomatoes from the garden. I got this recipe from my sister-in-law many years ago. It is a favorite in her house and a favorite with my family as well.
Provided by Dotty2
Categories Vegetable
Time 1h20m
Yield 9 jars
Number Of Ingredients 10
Steps:
- Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
- In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
- Bring to a boil and boil for 45 minutes.
- Add sliced green peppers and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars.
- Quantity depends on size of jars used.
Nutrition Facts : Calories 284.6, Fat 1, SaturatedFat 0.1, Sodium 3323.9, Carbohydrate 68.4, Fiber 5.3, Sugar 61.2, Protein 3.9
FRESH TOMATO RELISH
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
VICTORIAN TOMATO RELISH
This is the tomato relish that we used to have when we were kids. It was magic then and it's magic today. Mum made it. So did both my grandmothers, and probably half the cooks in Victoria, Australia, but I had never been able to find the recipe - until recently - and I had cooked and tested just about every relish variant imaginable. The version we had when we were young had less "heat" from spices than my version, but the hotter it is the more sensational it tastes, while still keeping the original magic. It looks as if its complicated to make. It's not. It virtually makes itself. If you have one of those small vegetable choppers (rotary-type) that you bought when it impressed you at a home show and have never used since - drag it out for this as the chopping is really the only thing that takes any real effort.
Provided by Russell Pollard
Categories Chutneys
Time P1DT2h
Yield 8 small jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 625.7, Fat 1.6, SaturatedFat 0.3, Sodium 2170.2, Carbohydrate 150.7, Fiber 7.8, Sugar 130.3, Protein 6.2
TOMATO RELISH RECIPE
Make and share this Tomato Relish Recipe recipe from Food.com.
Provided by Porfavorcorona
Categories Chutneys
Time 13h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.1, Sodium 591.6, Carbohydrate 21.2, Fiber 2.3, Sugar 17.5, Protein 1.6
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TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
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4.9/5 (32)Calories 435 per servingCategory Vegetarian
- In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.
- At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.
- Add the rice, saute 1 minute, stirring. Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).
- Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes. Taste, adjust salt. If bland, it probably needs more salt.
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