Follow our easy how-to guide, then use your pickled vegetables to add delicious flavour to three quick dinners
500g heirloom carrots+, scrubbed 1 tablespoon sea salt flakes
1 cup (250ml) apple cider vinegar 1½ cups (375ml) water
⅓ cup (115g) honey
½ bunch thyme Place the carrots in a colander over a large bowl, sprinkle with the salt and toss to coat. Set aside for 30 minutes. Rinse well under cold water.
Place the vinegar, water and honey in a large jug and stir well to dissolve the honey. Place the vegetables and thyme into a sterilised glass jar++ and pour over the pickling liquid. Cover and place in the fridge for 2 days before using. MAKES 1 JAR.
+ We used a mix of Dutch and white carrots, but you can use any variety you like.
++ To sterilise a glass jar, preheat oven to 120°C (250°F). Wash the jar and the lid in hot soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and set aside to cool before filling.
800g red cabbage, shredded 2 teaspoons fennel seeds 2 bay leaves Follow the recipe (left), using cabbage instead of the carrots and replacing the thyme with the fennel seeds and bay leaves.
200g long red chillies, chopped 3 cloves garlic, peeled 1 teaspoons coriander seeds Follow the recipe (left), using chillies instead of the carrots and replacing the thyme with the garlic and coriander seeds.
green tomato pickle
6 green heirloom tomatoes, sliced ½ cup dill sprigs
1 teaspoons peppercorns Follow the recipe (left), using tomato instead of the carrots and replacing the thyme with the dill and peppercorns. cook’s tip + You can store these pickles refrigerated for up to 1 month.
japanese tuna rice bowl with pickled cabbage
1 cup (200g) brown rice
1½ cups (375ml) water sea salt and cracked black pepper
600g sashimi-grade tuna, cut into 4cm pieces
1 tablespoon sesame oil, plus extra to serve
2 Lebanese cucumbers, chopped
1 cup (140g) frozen podded edamame, thawed
1½ cups cabbage pickle ( see recipe, page 49) pickled ginger, micro (baby) mint leaves and soy sauce, to serve Place the rice, water and salt in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low. Simmer for 25 minutes or until almost tender. Remove from the heat and set aside to steam for 10 minutes or until tender.
Thread the tuna onto 8 metal skewers and season with salt and pepper. Heat the oil in a large frying pan over high heat and cook the skewers for 30–60 seconds on each side or until lightly seared.
Divide the rice, cucumber, edamame, cabbage and skewers between bowls. Top with the ginger and mint and drizzle with soy sauce and extra sesame oil to serve. SERVES 4.
lemongrass chicken with pickled chilli
1 stalk lemongrass
4 kaffir lime leaves
2 cloves garlic
2 tablespoons fish sauce
1 tablespoon light-flavoured extra virgin olive oil ½ cup coriander (cilantro) root and stem,
plus coriander leaves, to serve
1.6kg chicken, butterflied+ pickled chillies, to serve ( see recipe, page 49) thai basil leaves and steamed broccolini, to serve Preheat the oven to 220°C (425°F). Place the lemongrass, kaffir lime leaves, garlic, fish sauce, oil and coriander roots and stems in a small food processor and process until finely chopped.
Rub the lemongrass mixture into both sides of the chicken and place on a large oven tray, breast-side up. Cook for 30–35 minutes or until golden and cooked through.
Top the chicken with the pickled chillies, coriander leaves and Thai basil. Serve with steamed broccoli. SERVES 4.
+ Butterf lying a chicken allows it cook faster and more evenly. To butterfly a chicken, position the chicken, breast-side down, on a board so the back is facing up and the drumsticks are facing towards you. Using sharp kitchen scissors or kitchen shears, cut closely along either side of the backbone, remove the bone and discard. Turn the chicken breast-side up, and press down firmly on the breastbone to flatten.
smoky chicken tacos with pickled tomato
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 clove garlic, crushed
1 tablespoon extra virgin olive oil sea salt and cracked black pepper
3 chicken breast fillets (600g)
1 cup green tomato pickle, roughly chopped ( see recipe, page 49)
8 small flour tortillas micro (baby) coriander (cilantro) leaves and lime wedges, to serve guacamole 1 avocado
1 tablespoon lime juice
1 long green onion (scallion), finely chopped ⅓ cup coriander (cilantro) leaves, finely chopped Place the ground coriander, cumin, paprika, garlic, oil, salt and pepper in a large bowl and stir to combine. Add the chicken and set aside for 10 minutes to marinate.
Heat a large non-stick frying pan over medium heat. Cook the chicken for 4–5 minutes each side or until cooked through. Remove and slice.
To make the guacamole, place the avocado, lime juice, onion, coriander, salt and pepper in a small bowl and roughly mash with a fork.
Divide the chicken, guacamole and green tomato pickle between the tortillas. Top with coriander and serve with lime wedges. SERVES 4.
pickled carrots cabbage pickle
pickled chillies green tomato pickle