DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium, Sugar 2 grams sugar
SALT-PRESERVED DILL
I love dill, but it goes slimy pretty quickly. I ran across this recipe for preserving fresh dill on a number of Lithuanian websites. I tried it, and today, my three-week preserved dill is just a tiny bit wilted, but perfectly good in my saltibarsciai for lunch. I don't know how long it will keep, but certainly longer than without this treatment. An accurate scale is essential for this recipe, you cannot measure by volume.
Provided by duonyte
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 2
Steps:
- The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example.
- Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight.
- Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point.
- In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth.
- Do not fill the jar to the top, leave an inch or so between the dill and the lid.
- Store in the refrigerator.
- Refresh the dill before using by rinsing in tepid water.
SALT COD WITH ONIONS, WHITE WINE AND CABBAGE
Bacalhau a Moda de Viana. Bacalhau (salt-preserved cod) is a traditional ingredient originally found in Spanish and Portuguese cuisine, but today also found in Brazilian and Italian cuisine. This form of cod made the long journeys of the Portuguese Explorers of the 15th-16th centuries possible. If your city has a Hispanic or Italian market, odds are you can find it ... if not, you can substitute any fresh, firm-fleshed white fish, although the flavor will be different. Before using, you need to "reconstitute" (desalt and rehydrate) the bacalhau, by soaking in water for 24-48 hours, changing the water every 12-24 hours. Some people choose to do the last reconstitution with milk. NOTE THAT THE SOAKING TIME IS NOT INCLUDED IN THE PREP TIME GIVEN BELOW. Another very traditional aspect to this recipe is the sauteed onion, called a cebollada, the most important flavoring of the Portuguese kitchen. In the Lisbon waterfront there is a restaurant, La Casa du Bacalhau, and as you might imagine, most of the dishes (including appetizers and even one dessert) are made with Bacalhau! I had a version of this dish there. This recipe is from the port of Viana de Castelo, in the Duoro region, and is based on the recipe in "The Food of Spain and Portugal" by Elisabeth Luard and was submitted for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories < 4 Hours
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using salt-cod, cut into 4 pieces and reconstitute as described in the Introduction; don't drain or dry the fish when done.
- If using fresh fish (4 steaks), rinse, lightly salt, and leave in a colander for 1-2 hours.
- Preheat the oven to 350 degrees F.
- In a medium-size (at least 10-12 inch diameter) frying pan, warm up the olive oil, then add the onions to sautee for about 30 minutes; you want golden, not brown, and soft; this is a basic cebollata (see Intro).
- Keep the cebollata warm (lowest stove top setting).
- Prepare the cabbage by trimming and removing four of the largest and most perfect outside leaves; cut out the thick, stiff stem at the base of each leaf.
- Use a heavy knife to flatten the leaves and make them more pliable.
- Shred the heart of the cabbage and set it aside for now.
- Wrap each of the 4 pieces of fish in a cabbage leaf.
- Lay the wrapped fish on a baking tray, put in the oven, and bake for 20-30 minutes, "until the wrappers are as dry and brown as tobacco leaves".
- While the fish are cooking, prepare the potatoes as follows:.
- Put a medium-sized covered pan (big enough to hold the potatoes and the shredded cabbage) on the stove top and put in the potatoes.
- Add the wine and enough water to cover and cook (medium heat) for about 10 minutes.
- Remove the cover, add the shredded cabbage, and cover tightly to let the cabbage steam (turn up the heat a bit if necessary).
- Cook until the potatoes are tender, probably a total of 15-20 minutes.
- Remove the potatoes and cabbage with a slotted spoon to your serving dish.
- Add the cooking juices from the potato/cabbage pot into the cebollata in the frying pan, taste and season, then increase the heat to reduce the liquid until you have a thick rich sauce.
- Pour the sauce over the potato and cabbage base.
- Remove the fish from the oven, place them on the potato and cabbage base and open the wrappers.
- Optionally, garnish with parsley and piri piri.
- Enjoy!
Nutrition Facts : Calories 985.1, Fat 18.2, SaturatedFat 2.8, Cholesterol 258.6, Sodium 12302.2, Carbohydrate 82.3, Fiber 12.6, Sugar 20.1, Protein 116.5
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