Pickled Spring Onions And Asparagus Food

PICKLED SPRING ONIONS AND ASPARAGUS

Steps:

• Fit a large pot with a rack or line it with a folded kitchen towel. Fill with water, and bring to a boil. Sterilize four 1-pint canning jars. by running them through a dishwasher cycle. If boiling them, add jars to the pot and boil for 10 minutes. The jars may be left in the dishwasher or pot until ready to be filled.
• Place a small skillet over medium heat. Add the coriander seeds and stir until lightly toasted and fragrant. Divide equally among the four jars. Repeat with the peppercorns. To each jar add 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 1/4 teaspoon mustard seed, 1 allspice berry and 1 clove of garlic.
• Trim the asparagus, spring onions and garlic scapes or ramps to fit the height of the jars, leaving 1/2-inch head space. Set aside the trimmed pieces for another use. Fit everything into the jars snugly; there is no rule about which end goes up, and the shape and size of the pieces can vary. Tuck a lemon slice into each jar.
• Place the canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften the rubber gaskets.
• In a medium saucepan, combine the vinegar with 3 1/2 cups water. Bring to a boil and funnel into the jars, leaving 1/2 inch of space at the top. Thoroughly wipe the rims of the jars. Using tongs, remove the lids from the hot water, place them on the jars, and screw the rings on snugly but not too tightly.
• Return the large pot of water to a rolling boil. Gently ease the filled jars upright into the water; the water should be at least 2 inches above the jars. Boil the jars for 15 minutes, then transfer to a kitchen towel to cool. Listen for the ping that comes from the contracting lid as each jar cools, indicating a secure seal.
• When the jars are completely cool, remove the ring and test the seal by lifting the jar by the lid. If the seal fails, refrigerate the jar and use the contents within 6 weeks. Allow the pickles to mature for 1 month before serving.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS

Steps:

• For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
• Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
• Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
• For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
• For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
• For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

PICKLED SPRING ONIONS AND ASPARAGUS

Steps:

• Bring 3 3/4 cups water, the vinegar, coriander seeds, lemon zest, bay leaves, 2 tablespoons salt, and the sugar to a boil in a medium saucepan. Add onions, and return to a boil. Reduce heat, and simmer 4 minutes.
• Divide asparagus between two 1-quart jars. Add onions, and divide liquid between jars. Let cool to room temperature, about 1 hour. Cover, and refrigerate at least 1 day and up to 1 month.