Pickled Red Onions with Cumin Seed
Make these onions at least 1-2 days ahead if you want them to develop this deep pink colour.
INGREDIENTS
1 small red onion, peeled and halved
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon cumin seeds
METHOD
Slice the onions very thinly (a mandolin is perfect for this) and place in a heatproof glass or ceramic bowl.
Pour over enough boiling water to cover and leave for 20 seconds. Drain well and return to the bowl. Add the lemon juice, salt and cumin, and toss to coat. Cover and refrigerate for at least 1 hour, turning occasionally. Drain and place in a bowl to serve. The onions can be made 3 days ahead.
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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!