Ingredients
1 baby fennel bulb
6 baby carrots
6 radishes
6 small gherkins
1 small cucumber
PICKLING MIXTURE:--
1½ cups cider vinegar
½ cup SIDS RASPBERRY VINEGAR
1 tsp salt
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp peppercorns
BEETROOT DIP:--
1 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1 tbsp sesame seeds, toasted
grated zest of 1 orange
850 g beetroot
2 tbsp rice bran oil
ANCHOVY MAYONNAISE:--
2 egg yolks
juice of a lemon
2 garlic cloves, minced
pinch of salt
pinch of sugar
1 tbsp SIDS WINE & PEPPER MUSTARD
¾ cup olive oil
1 tin of anchovy, chopped
Directions
Cut all the vegetables roughly lengthways, quartered or halved depending on size.
Pickle: Bring all the pickle ingredients, including SIDS RASPBERRY VINEGAR, to the boil. Add in the vegetables then return to boil. Turn off heat and allow the vegetables to cool in the liquid.
Dip: In a mortar & pestle, grind the toasted seeds along with the orange zest. Blitz the beetroot. Add the spices and oil then blitz until smooth.
Mayo: Place all the ingredients, including SIDS WINE & PEPPER MUSTARD, (except the oil and anchovies) in a food processor and blitz until smooth. Gradually add oil until mixture is smooth and creamy. Stir in the chopped anchovies.
