Recipe: Caper and Almond ‘Relish’
Whether you’re barbecuing pork ribs or slow cooking some pork shoulder in the oven, almost every cut of meat can benefit from a little burst of flavour courtesy of a condiment. Skip the barbecue sauce or mustard (or whatever you go-to may be) for once and try making a batch of this spin on a relish.
Bright and fresh with a little bit of crunch from the crushed almond, everyone around the dinner will definitely enjoy a spoonful or two of this pork-friendly topping on their plate this week!
What you’ll need…
1 cup roasted almonds
1/4 cup fresh basil leaves
2 tablespoons finely sliced fresh chives
1 tablespoon fresh rosemary
1 tablespoon capers
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 teaspoons caper juice
salt and pepper (to taste)
Place the first 5 ingredients in a food processor and pulse until a a chunky paste forms.
In a small bowl, whisk together remaining ingredients.
Pulse the food processor several more times while pouring in the liquid mixture.
Spoon out into a bowl, season to salt with salt and pepper and serve with any ready and willing cut of pork!
Yields 1 1/2 cups relish
Total prep time…10 minutes