Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Chelsea (Thermie Groupie) on December 16, 2010, 03:19:38 am
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Recipe Name: Red Onion Relish
Book Name: Everyday Cookbook
Tweaking details:
I substituted rapadura for the brown sugar and added an extra tsp of honey to add a little extra sweetness (rapadura isn't as sweet as sugar).
I think the method of this recipe is a little strange. It says to put all the ingredients in and cook at speed 1.5. I really think the ingredients need to be chopped first though and then cooked on the reverse setting to get a decent consistency.
I chopped the dried apricots at speed 5 until quite fine, then added the onions and apple. I continued chopping at speed 4 for about 20 seconds (stopping every 5 seconds to give it a good stir with the spatula). When I was happy with the size of the pieces I added the extra ingredients and then cooked it for 40 minutes at 100 degrees, reverse speed 1.
Review:
It is a good consistency and didn't need to be reduced any more after 40 minutes. It made enough to fill 3 jam jars (2 x 250g & 1 x 500g). I prefer the taste of tomato relish (personal preference), but this is quite nice for a change.
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I made the Relish today, but silly me should have researched the forum first. After the 40minutes it was still in large pieces so I chopped it briefly on 5 and it looks great, tastes beaut too. They will be little Christmas Presents once I tizz them up!
I will be making another batch tomorrow, even though I used large onions i would have liked more! Jenny. :D
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I'm making it at the moment. Silly me didn't read the forum first either. ???
Not to worry, I'll do what you did Jenny and give it a wizz at the end. I'm making if for Christmas presents too. Nothing like leaving things until the last minute. :D
I work better under pressure anyway.
Merry Christmas everyone!
:-* :-* :-*
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Thanks for the tips ladies. I whizzed up the apple and apricots first, then whizzed the onions, then cooked on reverse once I was happy with the consistency. I'm not a relish person but my DH and Step mum loved it!
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oh dear, I should have read the forum too ... it's brewing away all chunky - I might chop it a bit now and see how I go !
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I hope it works out well for you. :)
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the texture ended up right, but I don't think it has a lot of flavour? might need some garlic and pepper or something?
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I prefer tomato relish. We weren't overly keen on this.
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Chelsea, can you direct me to the tomato relish recipe plse???
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I think this (http://fulllittletummies.blogspot.com/2010/11/filling-tummies-with-sallys-yummy.html) is the one Chelsea means Sonan
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Thanks JD. :)
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thank you girls :)
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Really love this recipe!
Ended up doing a few things differently tho.
1- used Brown onions...didn't have any red and we'd just bought a bulk bag of onions.
2- used a red apple as didn't have any green.
3- used Brown instead of Dark Brown sugar...not sure how much that would have changed things...
4- after reading everyones reccommendations I chopped everything for 10sec speed 4 and it was the perfect consistency ;D
i think it's just delicious! Can't wait to dish it up at our BBQ on the weekend!
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I also thought this was great - but also didn't have enough red so used half brown. I am wondering if that gives it a better more 'oniony' flavour as this was definitely a big hit at our house.
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I am making this today, I used red onion only 150g red wine and I couldn't find dried apricots with out crappy preservatives, so I used dried cranberries instead
I also accidentally added 10 more grams of brown sugar
wizzed up onions and cranberries on speed 4 for 2 lots of 20 secs as that was the consistancy i liked, reverse, sp1, 100 c, 40 mins
Will let you know how it goes!
QUICK Q if anyone is online - MC CAP ON OR OFF?
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I haven't made this one Harper but if it is not mentioned, it means MC in. When I do caramelised onions I leave the MC off though. If you don't think the liquid is reducing enough then take the MC off for the final 5 minutes or so.
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Thank you
It was a great consistency, I did take cap off the last few minutes
Haven't taste it as yet, will let you know tomorrow
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Thank you for this. I was just about to make the relish and was a bit puzzled by the 'method'. I still find it disappointing that Tmx doesn't seem to have their recipes checked in a test kitchen.
Does the apple need to be peeled or not? The recipe only says cored and quartered.
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If it doesn't say to peel the apple Melinda then I'd leave the skin on.