FOOD | WEEKEND
P I C K L E D E G G S A RN I E S
BEER MATCH
Serves 6 Takes 20 mins plus cooling and overnight pickling Cost per serve £1.22 300g pack cooked beetroot 400ml distilled or white wine vinegar 100g caster sugar 2 bay leaves 1 tbsp coriander seeds 1 tbsp black peppercorns 6 large eggs ãÛÔ Û Û »ã ¸ Û 1 tsp fennel seeds, crushed 3 white batons, halved lengthways 3 tbsp lighter mayonnaise 30g rocket 240g pack radishes, halved 4 celery sticks, roughly cut into 6-7cm pieces 190g pack sweet mini peppers, halved
1 Slice half the beetroot (keep the other half in the fridge) and put in a small pan with any juices, the vinegar, Ω tsp salt, 200ml water and the sugar, herbs and spices. Heat until just steaming and the sugar has dissolved. Cover and set aside to cool to room temperature. 2 Boil the eggs for 10 mins. Drain and transfer to a bowl of cold water. Once cooled, peel and set aside. 3 Strain the pickle liquid, discarding the beetroot and spices (use the beetroot in a salad or cheese sandwich), and pour over the eggs in a jar or bowl to completely cover. Marinate overnight in the fridge. 4 Mix the sea salt and fennel seeds with some black pepper. Drain the eggs, pat dry with kitchen paper and cut into thick slices. Spread 1 tbsp mayonnaise into each baton. Finely slice the reserved beetroot and divide between the batons with the egg. Lightly sprinkle with the sea salt mix and top with rocket leaves. Cut in half and serve with the crudités. Each serving contains Energy
1885kJ 446kcal 22%
Fat
Saturates
Sugars
Salt
11g 2g 13g 2.0g 15% 12% 14% 33%
of the reference intake. See page 8. Carbohydrate 67g Protein 19g Fibre 5g
Sharp’s Atlantic Pale Ale 500ml, £1.70*, is clean and fruity with aromas of hops, honey malt and a touch of candy floss. *
Price riice excludes excl Scotland
GET AHEAD You can pickle the eggs for up to 3 days – but the flavour and colour will strengthen over time For more sandwich recipes, visit tesco.com/realfood
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