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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.