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Ingredients

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To Make the Pickling Liquid

  • Vinegar, white wine 125.0 ml
  • Water 500.0 ml
  • Sugar, Brown 50.0 g
  • Bay leaves 1.0 g
  • Whole coriander 10.0 g
  • 10g Ginger (Sliced)
  • 100g Turnips (Peeled And Parisian Scooped)
  • 60g Red Onions (Sliced)
  • 10g Radish (Sliced)
  • Baby carrots 200.0 g

To Make the Kumquat and Ginger Sauce:


with Kumquat and Ginger sauce

...

Preparation

  1. To Make the Pickling Liquid

    • In a pot, add the vinegar, water, sugar, bay leaves, coriander seeds, Robertsons Whole Black Peppercorns and ginger, and warm through.
    • Cook the turnips in the pickling liquid, remove and set aside.
    • Cook the red onions and radish in the pickling liquid, remove and set aside.
    • Cook the carrots in the pickling liquid, remove and set aside.
  2. To Make the Kumquat and Ginger Sauce:

    • In a frying pan, cook the kumquats for 2 – 3 minutes, then add the ginger and sugar.
    • Caramelise the sugar, then add the 50 g of butter.
    • Remove the kumquats and the ginger from the sauce. Add the Robertsons Paprika, and cook for 2 minutes.
    • In a frying pan, melt the 20 g of butter, add the Robertsons Veggie Seasoning and heat through the vegetables.
    • Place the hot pickled vegetables on a plate, top with the cooked kumquats, and drizzle the paprika sauce around.
  3. Serving suggestion:

    • Wrap a grilled length of leek around the kumquat, Turnip and red onion pickle. Drizzle the sugared kumquats onto the pickled vegetables and drizzle the paprika sauce around the plate.
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