I found a recipe for 'Blackened Blue-eye with sweet tomato relish' in an AWW recipe book, but wasn't that into fish and had some chicken in the fridge so used that instead. This is a delicious main meal served with steamed green beans and cuscus, but the last time I made this, I adapted it to a party palate, and served the chicken with individual relish pots. The relish is absolutely divine and could be used with any meat.
400g chicken tenderloins, cut in half 
2 tbsp Cajun spices
2 punnets cherry tomatoes
1 ½ cups water
½ cup white balsamic vinegar
1 tbsp grated lime rind
Juice of one lime
½ cup brown sugar
1 tbsp ground turmeric
1 tbsp yellow mustard seeds
Combine halved chicken tenderloins and Cajun spices in enamel bowl or dish, allow flavours to develop.
In a small saucepan, combine the rest of the ingredients and allow to simmer for approximately 30 minutes or significantly reduced in volume. Keep a close eye on the relish, stirring occasionally to ensure the heat is not too high and burning the bottom.
Fry goujons in a small amount of oil in fry pan (or alternatively oven bake), spear with a toothpick and serve with relish.
Source: Jules, relish adapted from WWW BBQ Seafood
2 tbsp Cajun spices
2 punnets cherry tomatoes
1 ½ cups water
½ cup white balsamic vinegar
1 tbsp grated lime rind
Juice of one lime
½ cup brown sugar
1 tbsp ground turmeric
1 tbsp yellow mustard seeds
Combine halved chicken tenderloins and Cajun spices in enamel bowl or dish, allow flavours to develop.
In a small saucepan, combine the rest of the ingredients and allow to simmer for approximately 30 minutes or significantly reduced in volume. Keep a close eye on the relish, stirring occasionally to ensure the heat is not too high and burning the bottom.
Fry goujons in a small amount of oil in fry pan (or alternatively oven bake), spear with a toothpick and serve with relish.
Source: Jules, relish adapted from WWW BBQ Seafood
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