Pickled Asian Vegetables

Essential  Cuisine

Essential Cuisine

Standard Supplier 3rd June 2019

Pickled Asian Vegetables

Perfect when served on pork or beef bao buns or as an accompaniment for asian stews and broths!

Ingredients

  • 100ml water
  • 100g white wine or rice wine vinegar
  • 50g sugar
  • 30g Essential Cuisine Miso Broth Base
  • 60g shallots, finely sliced
  • 100g carrot, finely sliced
  • 100g daikon radish, julienne
  • 20g red chilli, deseeded and finely sliced
  • 100g fennel, finely sliced
  • 15g fresh coriander, chopped
  • 5g fresh mint, chopped

Method

1. Place water, vinegar, sugar and Essential Cuisine Miso Broth Base into a pan and mix
2. Bring to the boil and stir making sure all of the sugar is dissolved. Remove from the heat
3. Place all of the vegetables into a bowl and mix
4. Pour over the hot liquid and allow the mix to cool then refrigerate for 24 hours
5. Remove from the fridge and mix in the coriander and mint. Serve as required

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you