Moroccan Shallot Relish Recipes

CARAMELIZED SHALLOTS

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CRANBERRY-SHALLOT RELISH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)

PENANG SHALLOT RELISH / CHUNG GAO JAI

Steps:

• Place the shallots in a large bowl and add 1/2 cup lime juice, 1 1/2 teaspoons salt, the sugar, 1 tablespoon sambal ulek, and the water, stirring until the sugar is dissolved. Correct the seasoning, adding salt, lime juice, or sambal ulek to taste. The sambal will taste good right away and even better after 30 minutes, as the flavors blend and merge.Makes about 1 1/4 cups enough to serve 4 to 6

ONION-CILANTRO RELISH

Steps:

• Rinse the cilantro under cold running water, blot it dry with paper towels, and pluck the leaves from the stems. Trim and rinse the radishes, then cut them into 1/4-inch dice (see Note). Cut the onion into 1/4-inch dice. Combine the cilantro, radishes, and onion in a serving bowl and toss to mix. The relish is best served within 2 hours of preparing.Serves 6 to 8Note: If desired, save the radish leaves for Swordfish with Pipián Sauce.

MOROCCAN SHALLOT RELISH

Steps:

• Combine all ingredients except salt and pepper in a bowl and toss to mix.
• Add salt and pepper and toss again.
• Best served within 2 hours of being made.