home pick­les

Fol­low our easy how-to guide, then use your pick­led veg­eta­bles to add de­li­cious flavour to three quick din­ners

donna hay - Fresh + Light - - Contents Issue 11 - pho­tog­ra­phy WIL­LIAM MEPPEM styling AM­BER DE FLO­RIO

pick­led car­rots

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.

cab­bage pickle

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.

pick­led chill­ies

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.