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.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!
This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.
