Ingredients
Pickled Eggs
- 12 medium-sized eggs, hard-boiled and shelled
- 2 small beetroot, halved
- 3 cups cider vinegar
- 1 tsp mustard seeds
- 1 clove garlic, finely sliced
- 3 fresh bay leaves
- 10 black peppercorns
Devilled Eggs
- 6 pickled eggs
- 2 tbsp mayonnaise
- 1 tsp horseradish
- 1/4 tsp salt
- Fresh black pepper
- Microgreens
Steps
Pickled Eggs
- In a saucepan, add the beetroot halves, cider vinegar, mustard seeds, garlic, bay and peppercorns. Simmer for 5 minutes and leave to cool.
- Place eggs into a Mason jar. Put the beetroot halves into the jar, then pour in the cool pickling liquid, making sure that the eggs are fully covered.
- Seal tightly and put into the fridge for up to 3 months.
Devilled Eggs
- Slice eggs in half and scoop out the yolks. Mix with mayonnaise, horseradish and salt.
- Pipe mixture back into the empty egg whites. Top with fresh black pepper and microgreens.
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1/3 cup caster (superfine) sugar
- 1 tbsp salt
- 5 black peppercorns
- 1 chili, finely sliced
- 1 clove garlic, finely sliced
- 2 firm avocados
- 5 sprigs coriander
Steps
- In a saucepan, add the vinegar, water, sugar, salt and black peppercorns and bring to a boil. Add the chili and garlic, and simmer gently for 5 minutes, then leave to cool.
- Cut avocados in half, remove pits and slice them thinly. Place them in a Mason jar, along with the coriander stalks. Pour the cooled pickling lid over them, seal tightly with a lid and put into the fridge. Chill for 24 hours then serve.
Ingredients
- 1 lb cooked shrimp, shelled
- 1/2 lemon, juice only
- 1/2 small fennel bulb, thinly sliced, plus fronds
- 1/2 cup olive oil
- 1/2 cup cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp Tabasco
- 1/4 cup capers
- 2 cloves garlic, finely chopped
- 1 tsp celery seeds
Steps
- In a large Mason jar, add the shrimp and squeeze the lemon juice over them.
- In a saucepan, add the fennel, oil, vinegar, sugar, salt and Tabasco and bring to a gentle simmer, then switch off the heat. Stir in the capers, garlic and celery seeds. Pour the mixture into the jar over the shrimp. Give it a good jiggle to make sure it’s all covered.
- Seal the jar tightly and refrigerate for a minimum of 24 hours, or up to 3 days. Serve chilled, as canapés on skewers or small pieces of toast.
Ingredients
- 1/2 cup white balsamic vinegar
- 1/2 cup water
- 1/3 cup maple syrup
- 1 tsp salt
- 5 peppercorns
- 1/2 tsp vanilla bean extract
- 2 2/3 cups strawberries
Steps
- In a small saucepan, add vinegar, water, maple syrup, salt and peppercorns. Gently simmer for 5 minutes then leave to cool.
- Hull the strawberries and chop them in halves or quarters depending on their size. Put them into a clean Mason jar, then pour the cool liquid over the top. Tap the jar on the counter a few times to get rid of air bubbles, then seal tightly with a lid and put in the fridge for 24 hours or up to a week.
- Served spooned on top of vanilla ice cream, thick Greek yogurt or chocolate cake.
- For a parfait: Spoon alternate layers of strawberries and sweetened whipped cream into a small sundae glass. Top with more strawberries and crushed biscuits.