Tomato & quince relish

Tomato & quince relish

By
From
The Huxtaburger Book
Makes
400 g
Photographer
Chris Middleton

This is a seasonal variation on regular tomato sauce. The sweetness and flavour of the quince goes really well with the maple-glazed bacon hot dog recipe, and also gives a lovely consistency.

Ingredients

Quantity Ingredient
250g caster sugar
1 star anise
1/2 cinnamon stick
1 cardamom pod, cracked
1 quince
2 tomatoes, peeled, seeded and diced
2 french shallots, very finely diced
4 garlic cloves, sliced
150ml malt vinegar
2 tablespoons tomato paste

Method

  1. Place the sugar, spices and 500 ml water in a saucepan and bring to the boil. Meanwhile, peel the quince, cut into quarters and cut away the core.
  2. Reduce the heat to low and add the quince to the syrup. Cover with a round of baking paper and cook gently for 30 minutes, or until soft. Remove from the heat and set side to cool.
  3. Pour 200 ml of the quince poaching syrup into a clean saucepan, discarding the spices. Dice the quince and add to the pan, along with all the remaining ingredients. Stir to combine, then bring to the boil. Reduce the heat to a simmer and cook for a further 15 minutes, or until the mixture is soft and slightly thickened. Season to taste with sea salt and freshly ground black pepper.
  4. Set aside to cool slightly. Transfer the mixture to a blender, purée to a smooth sauce, then transfer to a clean bottle. Store in the fridge for up to 1 month.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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