Tiff from Free to Feed has shared his Pickle Salad recipe. It serves as a refreshing side for many classic Malaysian dishes and keeps in the fridge for up to a month.
Ingredients:
500ml Water
225g Caster Sugar
500ml Rice Wine Vinegar
2 Cinnamon Stick
5 Star Anise
1/2 Long Red Chilli, finely sliced with seeds removed
420g Daikon, julienned
200g Carrots, julienned
1/2 Pineapple, peeled, quartered with core removed, cut into small pieces
Method:
Dry toast the star anise and cinnamon in a small pan until fragrant, then remove from heat.
Place water into a small saucepan, add rice vinegar, sugar, star anise and cinnamon. Stir to dissolve and bring to a boil and then turn off immediately.
Put daikon, carrot, pineapple and a handful of chilli in to a bowl.
Pour over the pickling liquid and let it marinate in the fridge for at least a few hours before serving or better still, let it sit overnight.
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.
This is a weeknight version of your go-to takeaway beef stir-fry, minus the unhealthy amounts of oil and lots of added veg! It utilises our stir fry beef, meaning less work for you!
Eleni from My Family's Food Diary has shared a spin on a classic Cypriot dish, Ttava lefkaritiko. It'll fill your kitchen with a sweet and flavoursome aroma. The rice breaks down completely as it soaks up all the spiced juices and the beef becomes super tender to bring you the ultimate comfort food.
