NEW PICKLE RECIPES RECIPES
PICKLE RECIPES | BBC GOOD FOOD
Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.
Provided by Good Food team
Number Of Ingredients 1
ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
Total Time 1 hours
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
Nutrition Facts : Calories 223 calories, FatContent 6.5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre
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PICKLE RECIPES - BBC GOOD FOOD
Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.
From bbcgoodfood.com
From bbcgoodfood.com
See details
ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
See details
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See details
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This quick and easy pickle recipe works with any vegetable or fruit. With only 4 ingredients and just 20 minutes of hands-on time its to be a master pickler.
From southernliving.com
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See details
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