Recipe Gentleman's Relish

Discussion in 'Fish and Seafood' started by morning glory, Nov 8, 2018.

  1. morning glory

    morning glory Obsessive cook Staff Member

    The following recipe and introduction is from British Food: A History by Dr Neil Buttery

    Gentleman’s Relish is a cooking ingredient in its own right: the fish, salt and spices all provide a great seasoning to stews, especially lamb, and is great stirred into scrambled eggs. It can be melted upon steaks, or used as a simple sauce with pasta. It is also used to make another amazing savoury called Scotch Woodcock.

    After doing a bit of research I found that major players in the spice mix seemed to be nutmeg, mace, Cayenne pepper and black pepper – all classically Victorian, the amounts used vary from pinches to teaspoons, with the spices sometimes mixed equally, other times, one spice dominated.

    Here is my recipe – the dominant spice here is Cayenne pepper, because it provides a good punch of chili heat and not that much other flavour, which the other – what are often called warmer – spices do magnificently. You can include less of the mix in the relish, or change the ratios or even the spices to suit your own taste.

    For the spice mix:
    1 tsp Cayenne pepper
    1/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 tsp ground mace
    1/4 tsp ground ginger
    1/4 tsp ground black pepper

    For the relish:
    2 oz (50g) can of anchovies, drained
    4 oz softened butter
    1 tsp spice mix

    Start off by mixing together the spices. To get maximum flavour it is best to freshly grind your spices, but it is not essential. What is essential, however, is to cook your spices. Do do this, melt between 1/3 and 1/2 of the butter in a small saucepan. When hot and bubbling fry the spices for around 30 seconds; mind the butter doesn’t burn though. Now mix it with the anchovies and the remaining butter. The idea is to produce a paste – there are several ways to do this: blender, food processor, pestle & mortar or fork will do the job, it is a trade-off between how homogenous you like your relish and how much washing up you can be bothered doing. Spoon the mixture into a small pot, cover with a lid or some clingfilm, and allow to cool.
  2. Rocklobster

    Rocklobster Senior Member

    Looks like something that was created with cooking concepts and ingredients brought back from India. The types of spices and the technique of cooking of the spices is common in Indian cooking..will give it a try for sure..looks very flavorful...
    CraigC, buckytom and morning glory like this.
  3. morning glory

    morning glory Obsessive cook Staff Member

    I'll make some too and post a photo.
  4. buckytom

    buckytom Über Member

    Thank you, Mane Gloriam!

    Veey interesting. I think I'll see if I can get some online.
    morning glory likes this.
  5. morning glory

    morning glory Obsessive cook Staff Member

    So easy to make your own if you can't find it on line.
    buckytom likes this.
  6. Shermie

    Shermie Über Member

    Brighton, MA.
    Nice!! :wink:
  7. rascal

    rascal Senior Member

    Tomato relish here is tomato and onion based, we love it with cold meat. Or in a sammy. We made around 15 kgs of the stuff last summer. I'll do the same again this summer. Ours also has mustard powder and curry powder and it's really good.

  8. Kake Lover

    Kake Lover Senior Member Staff Member

    Last edited by a moderator: Nov 9, 2018

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