Pick­led veg­etable plat­ter with aïoli and dips

go! Platteland - - DINNER CLUB AT OURS -

Bag­nacàuda is a tra­di­tional Ital­ian dip – the name means “hot bath”, be­cause the olive oil is heated slightly to de­velop the flavour of the an­chovies and gar­lic. You can pre­pare the pick­led veg­eta­bles and dips up to four days in ad­vance and re­frig­er­ate them, but do re­move from the fridge long enough in ad­vance to al­low them to reach room tem­per­a­ture.

Serves 4-6 Prepa­ra­tion time 20 min­utes plus 1 day’s rest­ing time Cook­ing time 15-20 min­utes

You need

FOR THE VEG­ETA­BLES • 250g baby car­rots, scrubbed and halved • 250g green beans, cut into 4cm pieces • ¼ cup (60ml) dried hibis­cus flow­ers

(op­tional – see the tip be­low right) • 1 cup (250ml) ap­ple-cider vine­gar • ¼ cup (60ml) sugar • 2 gar­lic cloves, finely chopped • 2 tea­spoons (10ml) whole cumin or fen­nel • 2 ta­ble­spoons (30ml) coarse salt • 2 bay leaves

FOR THE AÏOLI • 1 fresh free-range egg • 1 gar­lic clove, crushed and finely chopped • ¼ cup each olive and canola oils, com­bined

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