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Ingredients

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To Make the Pickling Liquid

  • Vinegar, white wine 125 ml
  • Water 500 ml
  • Sugar, Brown 50 g
  • Bay leaves 1 g
  • Whole coriander 10 g
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    2 g
    Added to cart: Robertsons Whole Black Peppercorns
  • 10g Ginger (sliced)
  • 100g Turnips (peeled and Parisian scooped)
  • 60g Red onions (sliced)
  • 10g Radish (sliced)
  • Baby carrots 200 g

To Make the Kumquat and Ginger Sauce:

  • 100g Kumquats (roughly chopped)
  • 10g Ginger (cut julienne)
  • Robertsons Paprika
    Robertsons Paprika
    10 g
    Added to cart: Robertsons Paprika
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Butter 70 g

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.