Moroccan Shallot Relish Recipes
RED HAZERET -- HORSERADISH-BEET RELISH
Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- Drain and let cool.
- Peel the beets, quarter and add to the food processor.
- Whirl until a desired consistency is reached.
- Add to the horseradish; stir well.
- Add sugar, salt and vinegar according to taste.
- Check for taste after two days; relish develops best flavor after about a week.
- Keep covered in the refrigerator.
Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4
PINEAPPLE COCONUT RELISH
Make and share this Pineapple Coconut Relish recipe from Food.com.
Provided by Shirl J 831
Categories Pineapple
Time 4h5m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.
Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1
CRANBERRY-SHALLOT RELISH
Categories Condiment/Spread Ginger Side Christmas Thanksgiving Cranberry Marsala Port Winter Shallot Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)
MOROCCAN SHALLOT RELISH
Number Of Ingredients 6
Steps:
- Combine the shallots, parsley, oil, and lemon juice in a mixing bowl and toss to mix. Add 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Correct the seasoning, adding more salt, pepper, and lemon juice, if desired. The relish is best served within 2 hours of preparing.Makes about 1 cup enough to serve 4
Nutrition Facts : Nutritional Facts Serves
MOROCCAN SHALLOT RELISH
Adapted from the Barbecue Bible. Posted for ZWT6. Traditionally served as an accompaniment to grilled meat.
Provided by Chocolatl
Categories Vegetable
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except salt and pepper in a bowl and toss to mix.
- Add salt and pepper and toss again.
- Best served within 2 hours of being made.
Nutrition Facts : Calories 79.3, Fat 6.8, SaturatedFat 0.9, Sodium 297.6, Carbohydrate 4.6, Fiber 0.3, Sugar 0.2, Protein 0.8
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