[ad_1]
I need to let you know a couple of jar of pickle I made this week. Pink onions, sliced thinly and marinated in purple wine and malt vinegars, just a little salt and sugar and a scattering of peppercorns, cloves and dried fruit. The result’s a tangle of soppy, garnet purple onions that’s as completely happy alongside a miniature pasty of apple and stilton as snuggling as much as a pork chop. This isn’t actually a “holding pickle” – although you possibly can in the event you wished – it’s merely one thing to place collectively in 10 minutes so as to add a sweet-sour jolt to a lunch of bread and cheese or maybe a pork pie.
That is the reply to those that are usually not keen on commercially made pickles but haven’t any want to fiddle making their very own. I’m exceptionally fond of creating the odd jar myself – plums, figs, runner beans or sauerkraut, however typically I would like my hit of home made sweet-sour accompaniment at velocity. Pink onion is the best way to go. Pickles additionally sat with a salad of roast duck and ripe cantaloupe.
Generally, steeping issues in vinegar and spices is about coping with a glut, or placing a style of summer time away for winter, however on different events it’s merely about including a contact of on the spot piquancy to a dish.And that’s precisely what occurs right here.
Pink onion pickle
I can not let you know how helpful this pickle is. This week alone I’ve used it with the duck salad and the cheese and apple pastries. It’ll dwell, fortunately, in a stoppered jar within the fridge for weeks. I often make this with golden sultanas – much less candy than massive, darkish brown raisins, however went with some dried mulberries as an alternative. They provide the identical pleasing jolt of sweetness among the many vinegars.
Makes 1 medium jar
purple onions 2
lemons 2
caster sugar 1 tbsp
purple wine vinegar 3 tbsp
malt vinegar 1 tbsp
water 200ml
black peppercorns 10
sea salt 1 tsp
cloves 5
raisins or dried mulberries a handful
Peel and thinly slice the onions, put them in a stainless-steel saucepan and add the juice from the lemons, the caster sugar and vinegars. Add the peppercorns and cloves, water and salt. Convey the combination to the boil, decrease the warmth to a simmer, then cowl with a lid and proceed cooking for 10 minutes. Preserve a watchful eye on the liquid stage, adjusting the warmth as needed. Stir within the dried fruit and put aside. Switch the new pickle to a clear storage jar, seal and retailer within the fridge.
Apple and stilton puffs
Little puff-pastry dumplings with the time-honoured filling of apples and cheese. The onion pickle provides a pleasingly sharp word. They’re nearly pretty much as good chilly (packed lunch, autumn picnic, midnight snack) as they’re when eaten scorching. It’s price taking care to seal them tightly to cease the filling leaking as they bake. Makes 16
apples 500g (3 medium apples)
water 3 tbsp
stilton or different blue cheese 150g
puff pastry 1 x 320g sheet
egg 1, massive, overwhelmed
poppy seeds 2 tsp
Peel and core the apples, then roughly chop them. Put them in a stainless-steel saucepan with the water and simmer over a reasonable warmth till comfortable. Stir them often to cease them sticking, then crush them with a fork. You’re after a filling that’s comfortable, however not runny. Put aside to chill.
Preheat the oven to 200C/gasoline mark 6. Lower the pastry in half. Then, on a floured board, roll out one half to a sq. measuring 32cm x 32cm. Lower the pastry into 16 equal squares. (Every will measure roughly 8cm.) Crumble the stilton and stir into the apple, then place 1½ heaped tbsp of the combination into the centre of 8 of the squares of pastry. Brush the sides of every sq., then place the remaining squares of pastry over the filling and seal every one tightly together with your fingertips or by urgent across the edges with a fork. Switch the little dumplings to a baking sheet and preserve cool. Repeat with the remaining pastry, once more making 8 dumplings. Brush every dumpling with overwhelmed egg and scatter with poppy seeds.
Bake the pastries within the preheated oven for 20 minutes till golden brown. Switch to a cooling rack for 10 minutes, then serve whereas they’re nonetheless heat.
Roast duck, melon and blackberry salad
![‘The melon is a refreshing contrast to the rich flesh of the duck’: roast duck, melon and blackberry salad.](https://i.guim.co.uk/img/media/f60263d3f00f747af5f66f2ebff7b09dcbf56c33/0_1930_5116_3068/master/5116.jpg?width=445&quality=45&auto=format&fit=max&dpr=2&s=c5bf552531bd0073c0d2f0e119dad3d7)
Sizzling, crisp-skinned duck rubbed with a herb salt containing thyme and juniper. The melon – ripe and juicy – is a refreshing distinction to the wealthy flesh of the duck. The blackberries introduce a flash of sourness.The dressing is produced from the juices within the roasting tin. Keep watch over their progress because the duck legs roast, topping up with just a little extra wine or inventory as needed. Serves 4 as a light-weight most important course
white or purple wine (or vermouth) 125ml
duck legs 4
olive oil just a little
thyme leaves 1 tbsp
juniper berries 10
sea salt 1 tbsp
melon 750g, ripe
purple wine vinegar 2 tbsp
blackberries 150g
Set the oven at 200C/gasoline mark 6. First, make the herb rub. Put the thyme leaves and juniper berries in a mortar, add the salt then grind coarsely.
Place a wire rack excessive of a roasting tin, then put the duck legs on the rack. Moisten them with just a little oil, then rub with the thyme and juniper salt. Roast the duck for 20 minutes, then take away briefly from the oven, pour the wine or vermouth into the tin, then return to the oven. Decrease the warmth to 180C/gasoline mark 4 and prepare dinner for an extra 40 minutes or till the flesh is moist and the pores and skin is golden.
Take away the peel and seeds from the melon, then reduce into skinny slices and place in a serving dish.
Take away the duck from the oven, verify for tenderness, let it relaxation for five minutes, then slice the pores and skin and flesh from the bones and preserve heat.
Make the dressing: take away the rack from the tin, place the roasting tin over a reasonable warmth, pour within the purple wine vinegar and stir with a picket spoon, letting the dressing bubble, scraping on the tin with the spoon as you go. Toss the duck meat into the nice and cozy dressing, then tuck the meat among the many melon. Add the blackberries and serve.
Comply with Nigel on Twitter @NigelSlater
[ad_2]
Source link