Tuesday 20 February 2018

Juicy Star Anise Relish For Two

Oriental: Rozanne Stevens' Watermelon and Star Anise Relish
Oriental: Rozanne Stevens' Watermelon and Star Anise Relish

Rozanne Stevens

Star anise is a woody, liqourise-scented, star shaped pod filled with seeds that's native to China. Star anise is widely used in Chinese and Vietnamese cooking and is a secret ingredient in some Indian dishes.

It's also a key spice in Chinese five spice powder.  Look out for unbroken star anise when purchasing them and use them whole in cooking.


(Makes 2 large jars)

1 vanilla bean

2 star anise

100ml palm sugar or light brown sugar (use your measuring jug to measure by volume)

Juice of 1 lime

2 tbsp rice wine


Pinch of sea salt

2 shallots, very thinly sliced

400g watermelon, scooped into balls

200g baby rosa or baby plum tomatoes, halved

Oriental: Rozanne Stevens' Watermelon and Star Anise Relish


Remove the rubber seal from 2 large Kilner jars and wash the jars in hot soapy water

Rinse very well in clean water and place upside on the oven shelf. Bake for 10 minutes at 150°C to dry and sterilise the jars

Halve the vanilla bean and scoop the vanilla seeds into a pot (keep the halves)

Add the star anise, sugar, 100ml water, lime juice, rice wine vinegar and salt. Gently heat to dissolve the sugar

Add the shallots, watermelon and tomatoes and gently heat - do not overcook or it will turn to mush

Bottle the relish immediately while it's still hot, dividing it between the 2 jars (make sure each jar gets 1 star anise)

Insert half a vanilla bean into each jar

Store in the fridge for 5-7 days

Delicious served with barbecued meats, especially pork

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