Dressings & Pickles
We love to sneak delicious and inventive dressing and pickles into our wraps and flatbreads, especially when stuffed with grilled veggies. Add some Greek or natural yoghurt for extra magic.
You really don’t need much to make a natural pickle. The key is to play with the sweet-salty balance and to taste, taste, taste! Best to make a large batch that you can leave in the fridge for a few days to give all your wraps, sandwiches, or grilled platters a quick boost.
You can use any vegetables you like - this is a great way to use up odds and ends. Experiment by adding herbs and/or spices.
To prepare the Dressings & Pickles
PARTY PEPPER PICKLES
Place all the ingredients in a little blender or food processor and pulse to combine and make a rustic, textured sauce consistency.
Place your finely sliced peppers and garlic in a bowl.
Bring the cider vinegar and water up to a simmer and rain in the sugar, whisking to dissolve.
Remove from the heat and pour the picking liquid over the finely sliced peppers. There needs to be enough pickling liquid to cover everything comfortably.
The pickle will get more pickle-y with time and is happy in the fridge for at least a week.
Ingredients
A mixture of colourful peppers, finely sliced
A few garlic cloves, finely sliced
Pickling liquid (by weight or volume)
Equal part cider vinegar
Equal part water
Equal part caster sugar
To prepare the Dressings & Pickles
SALTED CUCUMBERS
Toss the sliced cucumbers together with the flaky salt, sugar, and red chilli flakes.
Let everything hang out and get to know each other for at least 10 minutes. This will help to draw out some liquid and intensify the texture and flavour.
Taste and adjust!
Ingredients
1 large cucumber, peeled & thickly sliced
Small pinch of flaky salt
Bigger pinch of caster sugar
Crushed red chilli flakes, to taste
To prepare the Dressings & Pickles
MAGIC-IN-A-BOTTLE CHILLI-GARLIC DRESSING
Makes about 150ml
Place all the ingredients in a little blender or food processor and pulse to combine and make a rustic, textured sauce consistency.
Taste and adjust the seasoning.
Ingredients
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1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
6 garlic cloves, crushed
½ tsp ground cumin
½ tsp salt, or to taste
2 tsp honey
Juice of 1 lemon
Small bunch of fresh flat-leaf parsley, finely chopped
120ml olive oil
Join us at our cookery school to learn how to cook similar dishes
- A Taste of Vietnam Evening Course
- Inside A Chinese Home Kitchen Evening Course
- Handmade Dumplings With Janet Evening Course
- Summer BBQ: Southeast Asia One Day Course
- Summer BBQ: Summer Feast One Day Course
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