Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing
From the Field Kitchen.
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1 Hour
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Serves 2
Recipes
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Pickled Romanesco
A crisp, tangy pickle made with Romanesco, sliced onion and a fragrant hot vinegar brine infused with sugar, turmeric and mustard seeds.
Approximately 1–1½ hours
Serves 6–8 side servings
What you'll need…
- 4x head of romenesco florets
- 8x onions, finely sliced
- 60g salt
- 500g sugar
- 50g mustard seed
- 10g celary salt
- 30g turmeric
The method
1
Cut the Romanesco into small florets and thinly slice the onion. Make sure the pieces are a similar size so they pickle evenly.
2
Place the Romanesco and sliced onion in a colander. Sprinkle with celery salt and toss well to coat the vegetables evenly. Leave for 20 minutes to draw out excess moisture.
3
Add the vinegar, sugar, turmeric and mustard seeds to a saucepan. Bring to the boil, stirring until the sugar dissolves.
4
Transfer the seasoned Romanesco and onion to a large heatproof bowl. Carefully pour the hot vinegar mixture over the vegetables, ensuring they are evenly coated.
5
Allow the vegetables and pickling liquid to cool to room temperature. The Romanesco will begin absorbing the flavours of the vinegar, turmeric and mustard seeds.
6
Transfer everything, including the pickling liquid, into a clean glass jar or food-safe Tupperware container. Cover and refrigerate. Keep chilled and use within 1–2 weeks.
Recipe by Head Chef, Jake Boyce
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