One of the best things about food is the sharing. Whether it’s sharing a meal with your family, cooking and sharing food with friends, sharing your vegetable garden abundance with a neighbour or sharing a recipe with a fellow foodie – the whole food sharing thing makes me feel warm and fuzzy. So, when I received this recipe contribution for Peach and Red Pepper Relish from Graeme Stockdale of The Stockpot Kitchen in Bangalow, along with a little story he wrote about how the recipe fits into his family Christmas, it made me feel extra happy. Not just because Graeme was a nice enough bloke to share a recipe with me and with all of you, but because the recipe is in fact ‘on loan’ to Graeme. The actual owner of the original recipe is a lady named Eleanor Cromwell and so the true name of the recipe is in fact Eleanor Cromwell’s Peach and Red Pepper Relish. Graeme tells me that Eleanor is a real nice lady. I can tell you that she has a ‘real good’ relish recipe!
If you don’t know ‘Gray’ as Graeme is known around town, he’s the long legged bearded Chef who heads up The Stockpot Kitchen at The Bangalow Bowlo with his lovely wife and Pastry Chef Jennee. They have become local legends around these parts for their family style food which stars local ingredients and produce. The smoker is key to their menu and their legendary Curry and Southern Fried Chicken nights as well as their Burgergeddon lunches are always popular. It’s no surprise that they took out the dish of the day at this year’s Sample Food Festival in Bangalow for their finger licking Fried Chicken
The Peach and Red Pepper Relish recipe is easy to make and has a lovely sweet and spicy profile – somewhat like a sweet chilli sauce but with a delicious fruitiness from the yellow peaches. The relish goes well with chicken and turkey and of course with ham. If you’re not into making relishes then rest assured that Gray is bottling and selling the relish along with other amazing sauces and condiments at the The Stockpot Kitchen.
Gray uses the Peach and Red Pepper Relish recipe in his family’s annual Christmas Ham glaze. For his full Christmas Ham recipe and the easy to follow instructions head to Gray’s blog https://foodisthebestshitever.com and don’t forget to subscribe while you’re there as his regular recipes and musings always include plenty of humour.
When making your own Peach and Red Pepper Relish recipe, my only tips would be don’t over process the ingredients at the start, which I did a little bit. Also, if your food processor can’t accommodate all the ingredients, just blitz them in two batches. And make sure you keep the capsicum seeds in.
Thank you to Graeme and Eleanor for sharing their Peach and Red Pepper Relish recipe with me and now with you. I hope you get to share some food love with your special people this Christmas. See you on the flip side.
- 2 red long chillis, chopped
- 12 red capsicums, (no stalks with seeds), chopped
- 12 large peaches, chopped
- 1 cup white wine vinegar
- 1 teaspoon salt
- 2 large lemons, cut in half
- 5 cups caster sugar
- In the bowl of a food processor blitz chilli, capsicum with seeds and peaches until coarsely chopped.
- Add all ingredients except the sugar to a large, heavy based pot and simmer for 30 minutes, stirring a couple of times to prevent sticking.
- Remove the lemons and add the sugar.
- Simmer for a further 30 minutes or until the mixture is reduced slightly and thickened. (You can check the viscosity by putting a couple of tablespoons of relish into the fridge on a saucer for 15 minutes to set.)
- Blitz your ingredients in the food processor in two batches if it doesn't all fit.