Soft pillows of mozzarella pair beautifully with the lovely anise flavour of fennel and the slight tang of lightly pickled green tomatoes.
Serves: 6
INGREDIENTS
½ cup apple cider vinegar
¼ cup water
2 tablespoons caster sugar
1 teaspoon sea salt
1 teaspoon caraway seeds
½ teaspoon yellow mustard seeds
2 medium green tomatoes
1 medium fennel bulb, tops trimmed
To serve
2 balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
grilled bread and crackers
METHOD
Put all the ingredients, except the tomatoes and fennel, in a saucepan and bring to the boil. Cool to room temperature.
Thinly slice the tomatoes and fennel (a mandolin is perfect for this) and place in a shallow dish. Pour over the cooled liquid and turn to coat the vegetables.
Cover, turning occasionally, and leave for two hours or keep refrigerated for up to three days.
To serve: Slice or rip the mozzarella and place on a serving platter. Lift the vegetables out of the brine, letting the excess drip back into the bowl.
Place on the platter and drizzle everything with good olive oil, ground pepper and sea salt. Serve with grilled bread and crackers.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!