Shanna's
Sweet
Lemon Relish
This is great served with cold chicken.
2 tbsp olive oil
2 medium onions, thinly sliced
2 medium lemons plus extra tbsp of lemon juice
75 ml water
75 g castor sugar
pinch of salt
handful chopped fresh thyme leaves
1. Heat the olive oil in a large pan and add the onions. Cook
over a low heat until the
onions become transparent, but not brown (about 15 minutes).
2. In the meantime, cut the lemons in half and squeeze juice into a bowl.
Scrape out the flesh and slice the rinds into thin strips. Put lemon rinds into
a
small pan and cover with cold water. Bring to the boil for a few minutes, then
pour out the water and
replace with fresh cold water. Repeat boiling process twice more, and drain
well.
3. Add the drained lemon rinds to the cooked onion along with the juice, water,
sugar, salt and thyme.
Continue to cook over a low heat for 20 minutes, stirring occasionally.
4. When most of the liquid is reduced, spoon into warm sterilzed
jars and seal firmly. Store for up to 1 month.
Politicians are swine. You cannot reason with swine. You must hit
them on the nose with a stick.
- Bertolt Brecht