Lemon fennel relish

Recipe By:

Dominique Rizzo

Serves:

party (20 or more)

This is a delicious gutsy relish suitable for cheese plates, serving with fish, cold chicken, cold roast meat and ideal for using on sandwiches and baguettes. It will keep for up to a couple of months in the fridge in a sealed jar and makes a great gift, wish some specialty cheeses.

Lemon fennel relish

Ingredients

7 lemons, washed
1 tbsp olive oil
1 brown onion sliced
2 stalks celery about 80g, chopped
250g or about 1 large head of fennel, stalk removed and sliced into 1 cm slices
3 tsp fennel seeds
3/4 cup vinegar
140g organic raw sugar or plain raw sugar
3/4 cup water

Method

Using a peeler, peel the skin only from 3 lemons and slice into fine strips, cut away the pith of all the lemons and segment them into a bowl squeezing out as much juice as you can and discarding the seeds and membrane
Combine the lemon segments, rind, juice, fennel, fennel seed, celery, sugar, vinegar and water in a saucepan and bring to a boil
Reduce the heat and simmer for about 40 - 45 minutes until most of the juice has been reduced
Store in sterilized jars in the pantry or in a air tight jar or container in the fridge

Tips & Hints

Makes 2 cups