This condiment is a snap to put together but delivers big flavor that suggests much more effort. North African ingredients inspired the recipe with its mix of savory, salty, sweet, and tangy notes. Using preserved lemons for the lemon zest and juice in the recipe will punch up the pucker even higher. Try the relish on grilled steaks, lamb, chicken, seafood, and veggies, or just scoop it up with warm pita bread.
Lemony Olive-Date Relish
Makes about 1 cup
Ingredients:
- ½ c diced green olives
- 2 green onions, minced
- 2 Tbsp flat-leaf parsley or fresh mint (or a mix), minced
- 1 Tbsp capers
- Zest and juice from 1 large lemon (or 1 Tbsp preserved lemon), finely minced
- 2 Tbsp extra virgin olive oil
- ½ tsp whole cumin seeds
- ½ tsp whole coriander seeds
- ½ c dates, diced
- ½ c water
- Fine sea salt
Instructions:
- In a small bowl, mix together the olives, green onions, parsley/mint, capers, lemon zest and juice, and the olive oil; set aside.
- Heat a small skillet over high heat and add the cumin and coriander seeds. Lightly toast the seeds until a few wisps of smoke appear. Remove to a small bowl to cool.
- Carefully add the dates and water to the hot pan. Bring to a simmer and cook until the liquid has reduced a bit and has turned slightly syrupy.
- Grind the spices to a fine powder in a spice grinder or mortar and pestle. Add the ground spices along with dates and the syrupy liquid to the bowl with the olive relish and mix well.
- Taste and add more lemon juice and salt if necessary to balance the sweet and salty flavors in the relish.
- Serve the relish drizzled over your grilled protein or veggie of choice and enjoy!
Mark Cockcroft has been a B-W resident since 2008, sharing home and life with wife Bonny Cushman and daughter Hazel. In addition to always thinking about his next meal, Mark loves to play his guitar and to spend time at Wilshire Park with the family dog, Cashew.
Feedback on Recipes Needed!
Are you a food lover and have tried your hand at one or more of Mark Cockcroft’s “Stirring the Pot” recipes presented in this newsletter?
He’d love to hear from you, because Chef Mark needs to know if he’s hitting your appetite high notes. Email info@BWNApdx.org with your comments.