Vegetables – Myfrenchkitchen

Everybody knows marinated red onions, which is very popular. So lets make some marinated radishes. The same principle, the same method. I keep it in the fridge and we eat it within 3 days. Delicious on sandwiches, an aperitif platter with ham or in a salad.

Recipe:

A small bunch of radishes, washed and dried
250 ml white vinegar, or cider vinegar, or rice vinegar
4 TBSP white sugar or honey
1 tsp salt
peppercorns, red and black

Slice the cleaned and dried radishes into rings, not too thin.
Place the sliced radishes into a medium mas jars. Add some peppercorns to the jar.
Bring to the boil the vinegar, salt and sugar.
Pour the vinegar over the radishes and fill to the top. Leave to cool down a bit and cover with lid.
Set aside to cool down completely and store in the fridge for up to three days.

Pinch of salt:

Use within three days. I find that hey lose their flavour and colour after three days.
Add a galic clove to the radishes.
Add a little water if you dont want just vinegar.
Use honey instead of sugar to make it healthier.
Try the same recipe with slices of raw beetroot.

We still have sweet peppers in the potager and they are super sweet and colourful. This will probably be the last batch for this season. So I decided to make piperade which we love. I do it a bit different than the original way that comes from the southwest in France, particularly the Basque region. I make mine seperately in the oven and mix it all together at the last minute before serving. Its a bit less juicy and saucy and the flavors of all the ingredients harmonize without losing their individuality. We especially enjoy it on rustic toasted country bread for a lunch.

Piperade with homegrown peppers

Recipe:

4 large pepper of different colours.
On large onion
A big handful of cherry tomatoes, or grape tomatoes, cut in half
4 cloves of garlic, cleaned and lightly squashed
salt and pepper
Olive oil
Fresh thyme
Raspberry flavoured balsamic vinegar

Preheat the oven to 180 degr C.
Wash the peppers and slice into chunks, or thin slices if you prefer. Add to an oven pan with fresh thyme and drizzle liberally with olive oil.
Clean the onion and cut into medium chunks. Add to another oven pan .
Wash the cherry tomatoes or grape tomatoes and slice in half. Add the tomatoes to the onion and add the cleaned and squashed garlic cloves.
Roast the vegetables in the oven pans until tender and slithgly charred, for about 30 minutes. Take care not to burn the peppers. If youve sliced them thinly, they will roast quicker.
Remove from the oven, mix the vegetables together, drizzle with more olive oil, season with salt and pepper and drizzle finally with some raspberry flavouredbalsamic vinegar.
Serve warm or at room temperature with crusty bread or as a side with meat or fish.

Serves about 4 people as side dish

A pinch of salt:

Enjoy with slices of toasted whole wheat bread.
Serve as a side with fish or chicken.
Add tarragon instead of thyme if you serve it with chicken.
A full vegetarian meal.
For a meat version, add grilled sliced chorizo before serving.
If you slice the peppers into thin slices, they will roast quicker, about 20 minutes.
Add some piment d’espelette chilli peppers if you’d like it spicy.