This is a great relish that I make very often in the srping and summer. It'll accompany any meat of fish and will also please vegetarians.
Servings: 6 servings
1 cup Earl Grey Tea
1/2 cup sour cherries, dried
2 dozens cherry tomatoes
2 whole shallots, thinly sliced
1 tsp ginger-garlic paste
2 tsp sugar cane
2 tsp fleur de sel
1/4 tsp white peppercorns, freshly ground
5 tsp Chardonnay vinegar
3 Tbs grapeseed oil
1 Tbs walnut oil
Soak the cherries in the hot cup of tea and let them sit for at least half an hour, then strain and reserve the cherries.
Here's a neat method to peel tomatoes. Fill a saucepan with cold water and bring to a boil on the stove. Throw the tomatoes in and wait for at least 30 seconds. Remove the tomatoes quickly (I use a strainer), then transfer to a ice cold bath to stop the cooking process. The skin of the tomatoes will come right off. Cut the tomatoes into halves.
Transfer the cherries to a bowl and add the rest of the ingredients. Let the whole mixture marinate for at least 1/3 an hour.
A clean way to get the skin to peel right off is to make a small cross-cut incision at the bottom of each tomato prior to boiling.
You can make your own ginger garlic paste. It's a great flavor enhancer for vinaigrette as well. It tastes great and is very healthy for you as well. Just clean the ginger and remove any dirt. Peel the ginger root with a paring knife, then finely chop the root. Place the chopped ginger and 5 cloves of garlic in a blender, add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.