A mandolin is great for slicing vegetables thinly and is a piece of equipment that I use frequently in my kitchen. Serve the pickles with salmon, ham, salami or other meats – it’s also a great accompaniment to terrines and rillettes.
INGREDIENTS
Pickling liquid
zest and juice 1 lemon
1 small clove garlic, crushed
1 tablespoon rice vinegar or white wine vinegar
2 tablespoons olive oil
2 teaspoons pink peppercorns
sea salt and freshly ground pepper
Vegetables
4 radishes
1 Lebanese cucumber
1 small fennel bulb, feathery tops reserved
1 stalk celery
1 carrot, peeled
METHOD
Pickle: Whisk all the ingredients in a large bowl and season generously.
Vegetables: Using a mandolin or a very sharp knife, slice all the vegetables very thinly and toss with the pickling mixture. Transfer to a serving jar or bowl and top with the reserved fennel tops. Best served the day of making. Makes about 2 cups
Pantry note: Pink peppercorns originated in Peru, where some Amazon tribes made them into beer. With a fruitier bite than black peppercorns, they go well with cheese and can also be used in desserts. Available from good food stores.
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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!