Double Smoked Bacon Tomato Relish
4 cups grape tomatoes, sliced
4 med onions, julienned
1 jalapeno pepper, deseeded & chopped
½ cup diced double smoked bacon
1 tbsp butter
1 cup red wine vinegar
1 tsp grainy mustard
½ cup brown sugar
½ cup maple syrup
In a large sauté pan melt butter than add bacon, onions, jalapeno pepper, and tomatoes sauté for 5 minutes. Deglaze the pan with red wine vinegar and Dijon grainy mustard for few more minutes than add brown sugar and maple and let simmer for 60 minutes on low heat while stirring occasionally till jam consistency. Cool then place in a jar and refrigerate.
*could be used on fish cakes, crackers, or other tasty treats!
Savory Salted Cod Cakes
1 lb salted cod
1 large onion, chopped
2 ½ cups mashed potatoes
1 tbsp summer savory
1tsp freshly-ground pepper
¼ cup chopped parsley
Salt to taste
¼ cup all-purpose flour
In a medium bowl, cover the salt cod with cold water, soak for 1 hour.
Drain and rinse the cod with fresh water, in a medium sauce pan, add the cod, and onions top with cold water and bring to gentle boil, cook until fork tender, approx.8 to 10 minutes, drain.
In a large bowl, add the mashed potato, cod mixture and summer savory, mix well. Stir in the pepper, salt and parsley and refrigerate the mixture for 30 minutes to firm up. Remove from refrigerator and form into 3 oz. patties, lightly dredge in flour and fry in butter till both sides until golden.
Serve Fish cakes with Bacon Tomato Relish, Eat & Enjoy!
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