Peach and Pepper Relish

Peach and  Relish

Recipe by: Loretta's Recipe Journal 

"Great on chicken, pork chops, or by the spoonful on a cracker with brie."

6 fresh peaches - peeled, pitted, and chopped

6 red bell peppers, seeded and chopped

1 hot banana pepper, seeded and chopped

1/2 cup vinegar

1/2 teaspoon salt 

1 lemon, halved

2 1/2 cups white sugar

To Make

Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove  lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

Hollandaise Sauce

5. Hollandaise 

This is the one mother sauce not thickened by a roux. Instead, it's thickened by an emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually normally can't blend together. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.D

 Delicate and refined, Hollandaise sauce is a must in gourmet cooking. The ingredients should be fresh and of high quality. This sauce is ideally served the moment it is ready but  you can keep it in a double bowl boiler (bain marie) for up to 20 minutes after preparation. Separating eggs is essential here as well. 

Ingredients. 

Two Egg Yolk Hollandaise sauce

2 egg yolks

1 tablespoon water

1 to 2 teaspoons lemon juice

100g/ 4 oz unsalted butter

Salt and freshly ground black pepper

Three Egg Yolk Hollandaise Sauce

200g / 7oz butter, very cold

3 egg yolks, extra fresh

1 tablespoon ice cold water

Salt and white pepper to taste

1 tablespoon lemon juice, freshly squeezed, pulp removed

Five Egg Yolk Hollandaise Sauce

5 tbsp. water

Pinch salt and ground pepper

500g/8 oz/2 1/4 cups butter

5 egg yolks

1 tablespoon lemon juice

Piquant Blender Hollandaise Sauce

3 egg yolks

1 tablespoon lemon juice 

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

10 tablespoons unsalted butter (if it's salted, don't add salt as well

To Make

Method One of Four:

Three Egg Yolk Hollandaise Sauce

Cut the butter into small chunks with a sharp knife.

Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan.

Put the saucepan over a double boiler base that is simmering over low heat.

Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed. 

Add salt and pepper to taste.i

Pour in the lemon juice whilst still adding the remaining butter chunks.

Remove the sauce from the heat once the sauce has a smooth and creamy consistency.

Serve. 

Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.

Method Two of Four:

Five Egg Yolk Hollandaise 

Pour 4 tablespoons of water in the saucepan. Add the salt and freshly ground pepper.

Put the saucepan base into the bain marie (double boiler). The bain marie should already contain hot water but not boiling at any time.

Melt the butter in a separate saucepan. Do not let it get hot, just melt gently.

Crack the eggs and separate the yolks into a bowl. You can use the whites for something else. Beat the egg yolks to combine, then add 1 tablespoon of water. Transfer the egg yolks to the saucepan with warmed water and seasonings.

Whisk the ingredients as they sit in the saucepan within the bain marie. Continue to whisk until the egg yolks take on the consistency of thickened cream.

Pour the melted butter in slowly, whisking constantly. Add 2 tablespoons of water gradually in drops, once the butter has been completely added.

Taste. Adjust the seasoning as needed. Once happy with the flavor, add the lemon juice and stir through quickly

Transfer to a serving container, as desired. If needed, the sauce can be strained. Serve warm.

Method Three of Four:

Two Egg Yolk Hollandaise sauce

Set up the double boiler or bain marie. Add water and gently simmer.

Add the egg yolks to the top portion of the double boiler. Also add the water and 1 teaspoon only of the lemon juice.

Whisk the egg yolks and other ingredients together. Whisk until they begin to slightly thicken.

Pour in the remaining lemon juice. Add salt and pepper to taste.

Transfer to a serving container, as described sired. Serve warm.

 Method Four of Four:

Piquant Blender Hollandaise Sauce

  Place the butter into a small heavy-based saucepan. Melt over gentle heat but do not overheat or boil.

Pour the egg yolks, lemon juice, salt and cayenne into the blender.

Blend together at a medium to medium-high speed. When it lightens in color, it's done (about 20 to 30 seconds).

Switch to the lowest setting on the blender

Gradually tip in the butter, leaving the blender turning at its lowest speed. Allow it to blend a little longer after all the butter has been added.

Turn off the blender. Do a taste test. You can adjust the lemon or salt flavors as needed. If it's too thick, add a little water but not too much. If you add anything, do a very quick blend to combine the additional ingredients.

Transfer to a serving container or keep warm until needed. Serve warm.

Onion-Mustard Relish

Recipe courtesy of

Scott Conant

1/2 cup champagne vinegar

3 tablespoons mustard seed

1 tablespoon honey

1 teaspoon salt

1 tablespoon vegetable oil

3 medium onions, julienned

1/4 cup veal stock or store-bought low-sodium beef or chicken stock

Salt and freshly ground pepper

Directions

 Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan. Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes. Add the veal stock and cook until the skillet is dry, about 3 minutes. Stir the onions into the mustard seed mixture and



Onion-Mustard Relish

Buffalo Relish

Buffalo Relish

Mix 1 cup each crumbled blue cheese and diced celery, 1/4 cup diced red onion, 2 tablespoons each chopped celery leaves and mayonnaise, and 2 teaspoons hot sauce.

Bacon-Swiss Relish

Bacon-Swiss Relish

Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon. Stir in 1/4 cup each mayonnaise and grated Swiss cheese.

Bacon-Onion Relish

Bacon-Onion Relish

Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

Olive Relish

Olive Relish

Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.

Corn-Tomato Relish

Corn-Tomato Relish

Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.

Muffuletta Relish

Muffuletta Relish

Pulse 1/2 cup each pimiento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera), 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

Summer Fruit Relish

Summer Fruit Relish

Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced serrano chile. Season with salt.

Homemade Pickle Relish

Homemade Pickle Relish

• 2 cups finely chopped cucumber
• 1/2 cup onion, finely chopped
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water
• 1 tsp salt , divided

To Make:

1. Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.

2. Bring vinegar, sugar and 1/4 tsp salt to a boil in a heavy sausepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, about 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 1 minute.

3. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Relish keeps, chilled about 1 month

Thai Turkey Burgers With Cucumber Pepper Relish and Spicy Mayo

By Simply Fresh Cooking

Relish ingredients

• ¹⁄₂ cup cucumber, cut into 1/4 inch cubes
• ¹⁄₂ cup red bell pepper, cut into 1/4 inch cubes
• 1 teaspoon lime juice, freshly squeezed

Thai mayo ingredients

• 1 cup canola oil mayonnaise
• 2 tablespoons sriracha sauce
• 3 scallions, minced
• 1 tablespoon cilantro, chopped
• 1 teaspoon lime juice, freshly squeezed
• ¹⁄₈ teaspoon turmeric
• ¹⁄₄ teaspoon ground coriander
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₈ teaspoon fresh ginger, grated
• ¹⁄₈ teaspoon fresh ground black pepper
• 1 pinch ground cloves
• ¹⁄₄ teaspoon crushed red pepper flakes

Burger ingredients

• 4 whole grain buns
• 1 lb ground turkey, 93% lean
• 4 scallions, minced
• 2 tablespoons cilantro, chopped
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon fresh ginger, grated
• ¹⁄₂ teaspoon fresh ground black pepper
• ¹⁄₂ cup bean sprouts

 To Make:

1. Combine all relish ingredients and refrigerate until ready to use.
2. Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
3. Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
4. Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
5. Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

Tomato Sofrito

• 30ml olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp hot pepper sauce
• 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
• 1 tbsp tomato purée

To Make:

1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.

2. Add the cumin, hot pepper sauce and cook for a further 2 minutes

3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt3

Homemade Pickle Relish

• 2 cups finely chopped cucumber
• 1/2 cup onion, finely chopped
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water
• 1 tsp salt , divided

To Make:

1. Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.

2. Bring vinegar, sugar and 1/4 tsp salt to a boil in a heavy sausepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, about 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 1 minute.

3. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Relish keeps, chilled about 1 month

Balsamic Onion Pickle

• 100g dark, soft brown sugar
• 4 large onions, finely chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 100ml balsamic vinegar
• 1 small red pepper, halved, deseeded, finely chopped
• 1 tsp mustard powder

To Make:

1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.

2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.

3.  Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.

Calypso Mojo Relish

• 75g dried black beans, soaked overnight
• 25g frozen sweet corn kernels, defrosted
• 1 small mango, peeled, cut into 0.5cm dice
• 2 tbsp chopped fresh mint
• 1 tbsp olive oil
• ½ small red onion, thinly sliced
• ½ garlic clove, crushed
• Juice of 1 lime

To Make:

1.       Drain the beans, place in a pan, cover with water, and boil for 40-50 minutes or until soft. Drain and allow to go cold.

2.       Place the beans in a bowl, stir in remaining ingredients, and leave to infuse for 30 minutes before using.

Chatelaine Sauce

Credit Chatelaine June 2015

Makes 1/2 Cup

• 1/2 cup mayonnaise
• 2 tsp prepared relish
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp white vinegar
• 1/4 tsp garlic powder

To Make:

1. Whisk all ingredients together in a bowl until combined.

Hot Mango-Cucumber Salsa

• 1 small mango, stone removed, cut into thin slices
• 1/4 cucumber, cut in ribbons length ways, using a vegetable peeler
• 1 tsp sugar
• 2 tbsp lime juice
• salt
• good pinch dried chili flakes

To Make:

1. Place all the ingredients together in a bowl, toss well, leave until required.