Best Australian Tomato Relish Recipes

MEDITERRANEAN AUSTRALIAN LAMB BURGER WITH GOAT CHEESE AND TOMATO RELISH image

Yield 4 burgers

Number Of Ingredients 14

1 3/4 pounds ground Australian lamb
1 shallot, peeled and chopped
1 tablespoon capers, chopped
6 - 8 large basil leaves, julienned
1/4 teaspoon freshly ground pepper
1/2 cup cornmeal (or flour), for coating
1 tablespoon vegetable oil, for cooking
3 tomatoes, diced
1 red onion, diced
1 teaspoon balsamic vinegar
Salt and pepper to taste
1 teaspoon olive oil
4 Kaiser rolls or hamburger buns, split
2-3 tablespoon soft goat cheese or chevre

Steps:

To make the burgers, combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal over a plate and press burgers into mixture to coat. Preheat barbecue or grill pan and brush with oil. Cook the burgers over a medium to high heat for 6 - 7 minutes each side or until cooked as desired. To make the relish, place the tomatoes and onion into a preheated saute pan with the olive oil. Cook for 5 minutes. Add sugar, vinegar, salt and pepper. Remove from heat and let cool. Grill the buns, cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish.

AUSTRALIAN TOMATO RELISH image

Number Of Ingredients 10

4 lbs ripe tomatoes (peeled)
(or more, doesn't have to be exact).
2 lbs white onions sliced
2 lbs sugar
1 tablespoon curry powder
5 tablespoons white flour
1/2 teaspoon cayenne (red) pepper
1/4 cup mustard
Salt
White vinegar

Steps:

Cut tomatoes up in quarter size and sprinkle with salt. Slice up onions and put in another dish, sprinkle with salt and leave both covered overnight. Drain onions if there is any juice and put the onions and tomatoes together in large pan and cover with vinegar. Boil for 5 minutes then add the sugar. Bring to the boil again. Mix the dry ingredients together with vinegar until a thin paste. Slowly stirring add to the tomatoes and onions, turn heat to low and boil for 1 hour or more. Every now and then stir the mixture. You will have to take a little out of the pot, cool and taste as you go along. Depending on the tomatoes, you might need more vinegar or sugar, perhaps curry. Sometimes, I add a dash of A 1 sauce. It's tricky! You can cook for more than an hour - doesn't matter. Cool and put into the jars.