PICKLED VEGETABLES AND AUBERGINE PUREE
Serves four
INGREDIENTS
½ head of cauliflower
1 fennel bulb
1 sweet romano red pepper
2 carrots, peeled 1 bunch of radishes, washed
and leaves removed
For the pickling liquid
600ml water 50g natural rock salt 500ml white wine 400ml chardonnay vinegar 400g caster sugar
1 bay leaf
2 sprigs of tarragon
1 dried chilli 10 white peppercorns
½ bulb of garlic 10 coriander seeds
For the aubergine purée
2 large aubergines (about 1kg total) 3 tbsp olive oil 1 white onion, finely sliced
½ tsp cumin seeds Pinch of cumin powder
1 tsp tomato purée
METHOD
h Separate the cauliflower into small florets. Slice the fennel finely, removing the core. Slice the pepper into four lengthways, removing the seeds, then slice at an
angle into irregular triangles. Slice the carrots
into thin discs on the diagonal. Halve any large radishes but keep small ones whole. Set the peppers aside but place everything
else in a large bowl. h To make the brine, heat the 600ml water in a large
pan and add the salt, stirring to dissolve. Pour this over the vegetables in the bowl and cover lightly with a piece of kitchen paper. Leave at room temperature to brine for
five hours.
h Bring the rest of the ingredients for the pickling liquid to the boil in a pan. Remove from the heat and
allow to cool.
h Drain the brined vegetables and pat dry with kitchen paper. Place in a 1½-litre sterilised jar or container and pour over
the pickling liquid.
h Seal and leave for at least 48 hours, but ideally five
days, before eating.
h For the purée, preheat the oven to 180C/160C fan/
Gas 4. Hold one of the aubergines with a pair of tongs over the hob or a flame to char it all over.
Repeat with the second aubergine, then place them on a tray in the oven for 30-40 minutes to soften.
h Heat a couple of tablespoons of the oil in a large pan and sauté the onion until soft, then add the
cumin seeds, cumin powder and tomato paste
and cook for another 5 minutes – watch to make
sure it does not catch.
h Remove the aubergines from the oven and allow to cool slightly, then peel off
the charred skin.
h Scrape the insides of the aubergines into the pan and cook out to remove any
liquid. Transfer the contents of the pan to a food processor and blend while still hot, until you
have a smooth purée.
h Check the seasoning and finish with a drizzle of olive oil. Serve with the drained
pickled vegetables.