Christmas day platters: The Christmas countdown is on - meaning it's the season of sharing platters and pre-dinner nibbles.
Pickled vegetables
Cook time: 5 minutes
Prep time: 10 minutes
Serves: 12
Pickled vegetables can include:
Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage
1 tsp fennel seeds
1 tsp coriander seeds
2 chili
2 bay leaves
1 tsp mustard seeds
300 ml cider vinegar
250 ml water
1/4 cup sugar
Sterilized jar and lid
Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Try to make all the vegetable pieces roughly the same size.
To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling.
Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first)
To sterilize your jars and lids -
Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c, leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use.
For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using.
Sticky Onion jam
Cook time: 30 minutes
Prep time: 5 minutes
Serves: 2 cups
3 red onions, finely sliced length ways
3/4 cup balsamic vinegar
4 tbsp brown sugar
Pinch of salt
Place all ingredients in a heavy-based saucepan. Cook on a medium heat for about 20 minutes or until thick and syrupy. Stirring every couple 5 minutes.’
Roasted beetroot hummus
Cook time: 45 minutes
Prep time: 10 minutes
Serves: 6-8
2 cups chickpeas, soaked over night in water
2 whole beetroot
1 tbsp cooking oil
2 tbsp tahini
1 tsp baking powder
1/2 tsp curry powder
Sea salt
Pre-heat the oven to 180*c
Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping.
Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin.
While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain.
Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and seasalt to finish.
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