A spicy and crunchy pickle from Nigel Slater. It will keep for several days in the fridge.
Ingredients
- 1 small cauliflower or romesco
- 150 g green beans
- 200 g pickling shallots
- 450 g tomatoes
- 3 heaped tbsp gochujang paste
- 2 tbsp cornflour
- 200 ml rice vinegar
- 100 malt vinegar
Servings:
Instructions
- Trim the cauliflower or romesco, discarding any very thick stalks or tatty leaves. Cut into small florets. Put a large, deep pan of water on to boil.
- Top and tail the green beans and cut into short, 3cm lengths. Peel the shallots then halve each one.
- Put the cauliflower florets into the boiling water for 3 minutes, then lift out with a draining spoon and plunge them into iced water. Do the same with the beans.
- When the water returns to the boil, add the shallots and cook for 8-10 minutes until almost tender, but still with a crunchy texture. Lift out and set aside.
- Roughly chop the tomatoes and put them in a saucepan with the gochujang and the vinegars and let them simmer for 10 minutes until the tomatoes are soft, crushing them with a spoon as you go.
- Using a stick blender, purée the tomatoes and spice paste until smooth.
- Mix the cornflour to a thin paste with a little water then stir into the tomato mixture and bring back to the boil. Immediately the tomato purée starts to thicken, remove from the heat.
- Drain the cauliflower, beans and shallots, stir them into the tomato purée and spoon into a clean storage jar. Seal and refrigerate.
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