Coriander Relish Recipes

SWEET CORN RELISH

Sweet Corn Relish image

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Provided by Greg Lofts

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Yield 1 quart

Number Of Ingredients 10

Ingredients

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

Steps:

Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

CARROT RELISH

Carrot Relish image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

Steps:

Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

GREEN OLIVE AND CORIANDER RELISH

Green Olive and Coriander Relish image

Categories Condiment/Spread Food Processor Olive No-Cook Vegetarian Quick & Easy Summer Chill Coriander Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 tablespoon coriander seeds
a 9 1/2-ounce jar green olives (about 2 cups), rinsed and pitted
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment

Steps:

In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

CORIANDER-CRUSTED BEEF WITH SPICY CRANBERRY RELISH

Coriander-Crusted Beef with Spicy Cranberry Relish image

Jalapeno gives cranberries an extra jolt in this rich, savory roast. -Donna Thomas, Dallas, Texas

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 8 servings (6 cups relish)

Number Of Ingredients 17

Ingredients

1-1/2 cups orange juice
6 cups fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup olive oil
1 to 2 jalapeno peppers, seeded and finely chopped
5 garlic cloves, minced
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
RUB:
4 shallots, finely chopped
3/4 cup kosher salt
6 tablespoons packed brown sugar
1/4 cup coriander seeds, ground
1/4 cup whole peppercorns, ground
4 garlic cloves, minced
1 beef ribeye roast (3 to 4 pounds)

Steps:

In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl., In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt., For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.

Nutrition Facts :

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