ironchef
Executive Chef
This is good with pork loin, chops, tenderloin, etc. but can be used with some fish
Toasted Almond and Apple Relish
Yield: Approx 1 1/2 cups
Ingredients:
1/4 c. Sliced Almonds, slightly toasted in a pan
1 medium sized Apple, cut into 1/4" dice
1 small Red Onion, cut into 1/4" dice
2 tsp. Capers, rinsed and dried
2 Tbsp. minced Fresh Chervil
1 Tbsp. minced Fresh Mint
Juice from 1 Lemon
3 Tbsp. Extra Virgin Olive Oil
Kosher salt and fresh cracked pepper to taste
Method:
In a mixing bowl, combine the apples and lemon juice and toss so to prevent browning. Add the remaining ingredients and mix well. Season to taste with salt and pepper. Serve immediately or keep in the fridge for up to two hours before serving.
Toasted Almond and Apple Relish
Yield: Approx 1 1/2 cups
Ingredients:
1/4 c. Sliced Almonds, slightly toasted in a pan
1 medium sized Apple, cut into 1/4" dice
1 small Red Onion, cut into 1/4" dice
2 tsp. Capers, rinsed and dried
2 Tbsp. minced Fresh Chervil
1 Tbsp. minced Fresh Mint
Juice from 1 Lemon
3 Tbsp. Extra Virgin Olive Oil
Kosher salt and fresh cracked pepper to taste
Method:
In a mixing bowl, combine the apples and lemon juice and toss so to prevent browning. Add the remaining ingredients and mix well. Season to taste with salt and pepper. Serve immediately or keep in the fridge for up to two hours before serving.
