Serves:  party (20 or more)
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
51
Recipe by: Dominique Rizzo
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Lemon fennel relish
Ingredients:
Lemon fennel relish
Method:
Lemon fennel relish
  1. 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
  2. Combine the lemon segments, rind, juice, fennel, fennel seed, celery, sugar, vinegar and water in a saucepan and bring to a boil
  3. Reduce the heat and simmer for about 40 - 45 minutes until most of the juice has been reduced
  4. Store in sterilized jars in the pantry or in a air tight jar or container in the fridge
Tips & Hints:
  • Makes 2 cups
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Appetisers recipes from Dominique Rizzo

Feedback and Reviews

Enter your food preferences
The best, most tangy and delicious relish ever
5
Anne Wright
9 months 5 days ago
Tried it with sumac cumin and coriander breadcrumb encrusted Tasmanian salmon last night. Absolutely delicious. I was tempted to sit and devour the whole jar there and then. I know this won’t last long so am going to make more so I always have some on hand