garlic cloves Archives

Italian recipes

Garganelli

20 minutes

Crumbed recipes

Grana Padano arancini with pistachio pesto and prosciutto

1 hour

Pork recipes

Quick-and-easy n’duja

25 minutes

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Italian recipes

Pork loin chop piccata

20 minutes

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Ostrich recipes

Ostrich potjie with creamy polenta and brown bay leaf butter

2 hours

Grana Padano

Grana Padano cannellini bake

25 minutes

Carrot recipes

Carrot-and-jalapeño pickle

10 minutes

Carrot-and-jalapeño pickle

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 cups brown spirit vinegar (or any similar vinegar)
150 g light brown sugar
2 T mustard seeds
3 bay leaves
3 garlic cloves, sliced
¾ cup water
5 carrots, peeled and thinly sliced
3 jalapeños, thinly sliced
3 shallots, thinly sliced

Method

1. Place the vinegar, sugar, mustard seeds, bay leaves, garlic and water in a saucepan. Bring to a gentle simmer over a medium heat and cook just until the sugar has dissolved.

2. Place the vegetables in a storage jar or a container with an airtight lid.

3. Pour the hot pickling liquid over the vegetables and allow to cool completely. Seal and store in the fridge. The flavour intensifies the longer the veggies are in the pickling liquid.

Find more carrot recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones

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Garganelli

Grana Padano arancini with pistachio pesto and prosciutto

Quick-and-easy n’duja

Braised duck legs with polenta

Beef-and-marrow ragù

Pork loin chop piccata

Green ribollita soup and truffle oil

Octopus and sautéed spinach

Ostrich potjie with creamy polenta and brown bay leaf butter

Grana Padano cannellini bake

Carrot-and-jalapeño pickle

Carrot-and-jalapeño pickle

Ingredients

Method