Silverbeetchardrelishforduckandotherwhitemeats Recipes
SILVERBEET (CHARD) RELISH FOR DUCK AND OTHER WHITE MEATS
I was cooking duck and saw the idea of serving with rhubarb relish which sounded nice, but then realised what I thought was rhubarb in the fridge was really silverbeet / chard. I decided to go ahead with the relish anyway and adjust everything to give it a slightly more tart taste that goes really well with a rich meat like duck. I haven't tried yet but think it would also be good with chicken and pork if you prefer a relish that is not so sweet. It is up to you how you chop the onion and silverbeet, I normally don't go too far because I like the texture of a few pieces of vegetables showing.
Provided by Peter J
Categories Sauces
Time 50m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- If you are planning to store in a jar sterilize before starting.
- Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
- Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
- Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 198.7, Carbohydrate 40.8, Fiber 1, Sugar 37.8, Protein 0.7
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