Strawberry and Rosemary Relish Recipe

Strawberry and Rosemary Relish Photo: Jackie Cameron

“From Dargle Valley Ducks I order Serene and Dean’s whole birds and they also sell the thighs separately, which is good to know should you want to make confit. I recently tried their sausages and duck liver pate and was very favourably impressed. We make our own at Hartford House but I recommend this pate for home use. Serve with crispy, thin Melba toast and sweetened strawberry-and-rosemary relish.”

— Jackie Cameron

Strawberry and Rosemary Relish Recipe

Yields: 150ml

Ingredients:

• 125ml White Sugar

• 125ml Vinegar

• 250ml Water

• 1 (65gr) Red or White Onion, chopped

• 10gr Fresh Ginger, grated

• 2gr Chillies, sliced

• 1pun (260gr) Strawberries, cut roughly

• 3sprigs (10gr) Rosemary, chopped

• Pinch Black Pepper

Method:

1. Place the sugar, vinegar and water in a small pot

2. Stir until the sugar is dissolved, and bring to the boil

3. Add all the other ingredients and turn the heat down to simmering allow reducing until a thick consistency

4. Allow cooling

Please post your comments and any food-related questions below. I look forward to hearing from you.