Quote:
Originally Posted by xahh
Can anyone remember what the tomato relish was that people recommend a few hundred posts back?
I'm really keen to give it a try.
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Found at IGA, Its so good I've been preparing a local scotch fillet with shallow cross hatch cuts, sprinkle fresh black peppercorns on rub the relish into the cuts, bag it then pound it a little. Straight onto a hot buttered frypan.
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