Gourmet Traveller (Australia) - - Food -


“Giar­diniera makes a great part­ner for ten­der meat, whether it’s the sloppy, won­drous slices piled on Chicago’s clas­sic Ital­ian beef sand­wiches or the braised tongue we serve with pan­cakes,” says Stu­art Bri­oza. “The crunchy pickle – briefly cooked in vine­gar and salt, then im­mersed in hot oil – is a great way to pre­serve a va­ri­ety of veg­eta­bles in the same jar. The State Bird ver­sion has nearly a dozen veg­eta­bles, from pep­pers and turnips to car­rots and cau­li­flower, but use what­ever you have on hand. This recipe makes plenty, and you’ll be happy to have left­overs.”

1.5 litres (6 cups) rice bran oil 800 gm as­sorted firm veg­eta­bles (such as cau­li­flower, car­rots, pep­pers, and turnips), trimmed and cut into even pieces

3 large shal­lots, cut into

1cm rings

1.5 litres (6 cups) ap­ple cider vine­gar

110 gm fine sea salt

3 gar­lic cloves, smashed and peeled

1 tbsp co­rian­der seeds

1 tbsp rose­mary leaves

2 tsp black pep­per­corns

1 Pour the rice bran oil into a saucepan over medium-high heat and bring to 150°C, then lower the heat to main­tain the tem­per­a­ture.

2 Mean­while, in a saucepan large enough to hold at least four times the vol­ume of veg­eta­bles (to en­sure the hot oil won’t bub­ble over later), com­bine the re­main­ing in­gre­di­ents. Bring to a gen­tle boil, stir­ring once or twice to help the salt dis­solve, then im­me­di­ately drain the veg­eta­bles, re­serv­ing the liq­uid for a fu­ture batch. (Strained, it can be used sev­eral times.) Re­turn the veg­eta­bles to the large saucepan.

3 Care­fully pour the hot oil over the veg­eta­bles. Cool to room tem­per­a­ture, di­vide among sev­eral con­tain­ers, and re­frig­er­ate at least overnight or for up to a month. Bring to room tem­per­a­ture be­fore eat­ing.

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