Simmer for 15 minutes. Season with salt and let cool. 4. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.
5mon
Giangi's Kitchen on MSNCreamed Corn with Pepper Salmon – Amazing Richness of FlavorsYou can prepare the corn and bell peppers relish as the salmon soaks in soy sauce, garlic, and lemon juice. Dice the bell ...
Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. For the gurnard, fill a deep-fat fryer or a large, deep, heavy ...
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