Vickys Sweetcorn Relish, GF DF EF SF NF
Vickys Sweetcorn Relish, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys sweetcorn relish, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Sweetcorn Relish, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Vickys Sweetcorn Relish, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look wonderful.

Place each fillet on top of a bed of salsa and serve with salad leaves, green beans or baby potatoes. Get Tuna, Mayo & Sweetcorn Pinwheels. Vickys Scottish Shortbread, GF DF EF SF NF step by step.

To begin with this recipe, we must prepare a few ingredients. You can have vickys sweetcorn relish, gf df ef sf nf using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Sweetcorn Relish, GF DF EF SF NF:
  1. Take 1 tbsp oil
  2. Make ready 1 large onion, finely chopped
  3. Make ready 1 clove garlic, finely chopped
  4. Make ready 1 tbsp corn starch
  5. Take 600 ml white or cider vinegar
  6. Get 1 green bell pepper, deseeded & finely diced
  7. Make ready 1 red bell pepper, deseeded & finely diced
  8. Get 450 grams sweetcorn
  9. Make ready 175 grams granulated sugar
  10. Take 2 tsp mustard powder
  11. Prepare 1 tsp ground turmeric
  12. Prepare 1 tsp salt
  13. Prepare 1 tsp white pepper
  14. Get sterilised glass jars, your choice of size, with lids

Try this sweet and fiery relish with the fresh crunch of tasty sweetcorn. Perfect for those hot and smoky summer barbecues. This delicious relish recipe is full of fresh seasonal flavours. Make the relish up to a day in advance, but leave out the mint.

Instructions to make Vickys Sweetcorn Relish, GF DF EF SF NF:
  1. Heat the oil in a saucepan and gently fry the onion and garlic until softened but not coloured
  2. Mix the corn starch with a little of the vinegar and set aside
  3. Add the peppers, sweetcorn, sugar, mustard, turmeric and the rest of the vinegar into the pan and heat gently until the sugar has dissolved
  4. Bring to the boil then let simmer for 10 minutes
  5. Add the corn starch mixture and simmer a further 10 minutes
  6. Stir in the salt and pepper
  7. Pour the hot relish into warm sterilised jars and screw the lids on immediately
  8. Let cool and store in a dark place for up to 6 months
  9. Once opened, refrigerate and use within 5 days
  10. 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
  11. Makes just over 900g

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. Sweet Corn Soup is a lightly spiced soup made with sweet corns and veggies like carrots, green peas & spring onion! I love this soup, and made another batch straight away!! Best sweetcorn soup I've ever tasted.

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