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Preserves and

Berry-vinegar pickled baby veggies

10 minutes

Berry-vinegar pickled baby veggies

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 cup red wine vinegar
3 T caster sugar
6 cardamom pods, crushed
8 peppercorns
50 g raspberries
100 g baby vegetables (carrots, radishes and spring onions)
250 g cream cheese
2 t chives, finely chopped
4-6 spring onions, finely sliced
1⁄4 lemon, squeezed
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling

Method

1. Place the vinegar, caster sugar, cardamom and peppercorns in a small saucepan and simmer for 5 minutes.

2. Remove from the heat and tear in the raspberries. Pour the mixture over the baby vegetables, then set aside to cool.

3. Mix the cream cheese, chives, spring onions, lemon juice and season to taste. Drizzle with the olive oil and top with the pickled vegetables.

Cook’s note: These are best served on the day of pickling. Serve with Woolworths’ ancient grain cracker breads.

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Ginger mascarpone and peaches

Crudo cauliflower tortillas

Sweet potato-and-carrot fritters

Roast cauliflower with chimichurri

Tumbled tomato-and-peach salad

Chilled mussel soup

Artichokes with Parmesan mayonnaise

Exotic tomato salad

Cheat’s cheese and sweetcorn “soufflé”

Roast carrots in tamarind dressing with yoghurt

Red onions baked in cream and Gorgonzola

Berry-vinegar pickled baby veggies

Berry-vinegar pickled baby veggies

Ingredients

Method