FRESH
Wednesday, November 24, 2021
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Summer grazing made simp le
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EADING up to summer
we all get busy and spending a small amount
of time getting pre-prepared
with some staples will make things a lot easier and more enjoyable . A few grazing condiments stored in jars ready for use and easy to take away when you 're on the move over summer are my go-to. These classics are perfect for a grazing board , accompany a BBQ, load sandwiches/tacos or even layered on toast for a quick and delicious breakfast. We all have endless jars being emptied and washed out.
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STEPH PEIRCE Rather than disposing of them , saving them and using them for storing condiments is perfect. They can also be a great homemade gift or if you 're asked to bring a grazing board , bring your jars -too easy!
Pickled summer vegetables Sterilising jars Sterilising jars is a great practice to do not only for hot preserving but also to ensure your jar is clean , sterilised and has no unwanted bacteria. You can do this for when you are storing condiments or food in jars to be kept in the fridge. This will help them last that much longer. Seal all jars ti g ht with a sterilised lid to ensure they are airti g ht. Wash your jars and the lids in hot soapy water then rinse under tap water. Do not dry them. Leave them to stand upside-down on a roasting tray while they 're still wet. Place the tray of clean , wet jars and lids into a preheated oven at
MAKES 1-2 JARS Pickling li quid 1 cup white wine vinegar '/3 cup water 1 tsp coriander seeds '/z tsp black peppercorns '/z tsp yellow mustard seeds 2 tbsp sugar Vegetables of choice , per jar 1 small red onion + 6 radish , finely sliced , 1 cucumber, cut into batons or finel y sliced 2 fennel , finel y sliced Needed 500m 1-750m 1 sterilised jars
Method
Place p ickling li quid ingredients into a small pot and bring to the simmer , remove fro m heat and allow to cool for 20 minutes. Place vegetables ti g htl y into a sterilised jar, pour over warm p ickling li quid , fill to the brim and seal with a hot sterilised lid. Pickles can be used within 2 hours of pickling or store d in the refri gerator and used for 2-3 weeks. Great in salads , grazing boards , tacos, sandwiches, roasted meats etc.
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Rocket pesto
Whi pped feta 150g feta , goat 's, cow 's or sheep 2 tbsp plain yoghurt
Method
Don't waste your parsley stalks. Chop them up and use them in your pesto. After all , it is being blended
Place rocket , parsley, almonds , garlic and p armesan into a kitchen whizz, blend until broken down and finely chopped. You may need to stop and start the machine and push the greens down to blitz comp letely. Add lemon juice, olive oil and salt. Blitz for a further minute. Store in a clean jar sealed tightl y. Keeps up to 2 weeks in the refri gerator. Vegan option : Remove parmesan
into a paste. Y o u r parsley
will go twice as far and the flavour will be j ust as good. 120g rocket 1 large handful , parsley-stalks included , roughly chopped 3/4 cup toasted almonds 'h cup parmesan , grated (optional) 2 garlic cloves , crushed 2 lemons , juice only 1'/a cups olive oil 1 tsp sea salt
Method Using a food processor, blend feta for 30 seconds until broken down, add yoghurt and blend for another 20 seconds , scrape the bottom of the bowl and the sides and blend again for a further 20 seconds until smooth and creamy. Do not over blitz as it may go too thin. Store in a sterilised glass jar until needed. Keeps 5 days. Serving, spread whipped feta on to a small dish drizzle with olive oil and sprinkle with dukkah or zatar spice blends. Also great dolloped in salads or under crispy potatoes.
160-180°C for about 15 mins until hot and water has evaporated off the jars. If you are preserving hot items/ liquids, pour them into the jars immediately
followed by the hot lid. If you are not using hot items/ liquids, allow the jars to cool and avoid touching the rim when adding your food into the jars. This will prevent bacteria getting into the jar and your food will last longer.
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Marinated olives two ways Beautiful , flavoursome and easil y made. One roasting dish + one 750m1 j ar is all you need. These flavours will transform any olive. I love to use kalamata and green olives. Oat '
PHOTOS: STEPH PEIRCE
Lemon and garlic marinated olives
Middle Eastern marinated olives
400g olives , liquid drained - I used kalamata and green olives 1 cup olive oil 4 cloves garlic , bruised 3 spri gs fresh oregano 3 spri gs fresh thyme Peel of 1 lemon Pinch chilli flakes
400g olives , li quid drained - I used kalamata and green olives 1 cup olive oil 4 cloves garlic , bruised 2 tsp zaatar Peel of 1 lemon 1/4 tsp of chilli flakes
Method Preheat the oven to 180deg. Place all ingredients into a roasting dish and pop in the oven for 20 minutes until hot and starting to sizzle. Remove fro m the oven and place into hot sterilised jars and seal with a hot lid. Store in the refrigerator for up to 1 month. Remove from the fridge 1 hour before serving to come back to room temperature.
