Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys sweetcorn relish, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vickys Sweetcorn Relish, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Sweetcorn Relish, GF DF EF SF NF is something that I have loved my whole life.
Sweetcorn relish with tortilla chips recipe. Try this sweet and fiery relish with the fresh crunch of tasty sweetcorn. Perfect for those hot and smoky summer barbecues. You can cook Vickys Sweetcorn Relish, GF DF EF SF NF.
To begin with this recipe, we must first prepare a few components. You can have vickys sweetcorn relish, gf df ef sf nf using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vickys Sweetcorn Relish, GF DF EF SF NF:
- Take 1 tbsp oil
- Prepare 1 large onion, finely chopped
- Prepare 1 clove garlic, finely chopped
- Get 1 tbsp corn starch
- Make ready 600 ml white or cider vinegar
- Take 1 green bell pepper, deseeded & finely diced
- Get 1 red bell pepper, deseeded & finely diced
- Prepare 450 grams sweetcorn
- Get 175 grams granulated sugar
- Take 2 tsp mustard powder
- Make ready 1 tsp ground turmeric
- Prepare 1 tsp salt
- Make ready 1 tsp white pepper
- Get sterilised glass jars, your choice of size, with lids
The sweetness that winds around your tongue and the perfect pop of the kernels, it But what if you want to preserve all that fun, taste and frivolity and make the sweetcorn buzz last longer and be even better - the. This delicious relish recipe is full of fresh seasonal flavours. Make the relish up to a day in advance, but leave out the mint. Bring up to room temperature and stir in the mint just before serving.
Steps to make Vickys Sweetcorn Relish, GF DF EF SF NF:
- Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured
- Mix the corn starch with a little of the vinegar and set aside
- Add the peppers, sweetcorn, sugar, mustard, turmeric and the rest of the vinegar into the pan and heat gently until the sugar has dissolved
- Bring to the boil then let simmer for 10 minutes
- Add the corn starch mixture and simmer a further 10 minutes
- Stir in the salt and pepper
- Pour the hot relish into warm sterilised jars and screw the lids on immediately
- Let cool and store in a dark place for up to 6 months
- Once opened, refrigerate and use within 5 days
- To sterilise your jars, wash them in hot, soapy water then rinse with warm water. Dry well then place upside down in an oven preheated to gas 4 / 180C / 350°F for 10 minutes
- Makes just over 900g
Make the relish up to a day in advance, but leave out the mint. Bring up to room temperature and stir in the mint just before serving. Let's face it, it will NEVER be the same as a fatty, sloppy, greasey, cheesey sub, but our take on it with chiken meatballs, sweetcorn relish and salad is a damn close, near miss, to the original, rocking a way better nutritional profile, higher protein, lower fat, way higher. These Sweetcorn Fritters are made with store cupboard / freezer ingredients and are easy to make. In addition to the recipe for my delicious vegan chickpea sweetcorn burgers, it's the brand new vegan cookbook by Taline Gabrielian, the phenomenally successful social media star who you might also know as Hippie Lane on instagram!
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