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.
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! He's created a flavour-packed dish using just a few ingredients, highlighting our Rump Steak. Cashews are caramelised in butter, aleppo pepper and smoked paprika and poured generously over the top of the blushing pink rump.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.
