PICKLE CRISP RECIPES

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ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE



Roast new potato & pickle salad | Jamie Oliver potato recipe image

Total Time 1 hours

Yield 6

Number Of Ingredients 14

1.2 kg new potatoes
olive oil
6 cloves of garlic
1 lemon
2 sprigs of fresh rosemary
1 tablespoon plain flour
1 cucumber
100 g radishes ideally with leaves
½ a red onion
1 teaspoon wholegrain mustard
2 tablespoons red wine vinegar
½ a bunch of fresh dill (15g)
½ a bunch of fresh mint (15g)
40 g feta cheese

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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

EASY HOMEMADE PICKLES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Homemade Pickles Recipe: How to Make It - Taste of Home image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 4 quarts.

Number Of Ingredients 8

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

  • Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

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