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Carrots baked in coals

Braai recipes

Carrots baked in coals

30 - 45 minutes

Garlic bread with Parmesan miso butter

Aliums

Garlic bread with Parmesan miso butter

10 minutes

Black onion purée

Aliums

Black onion purée

45 minutes

Smoky corn with spring onion cream cheese and maple syrup

Braai recipes

Smoky corn with spring onion cream cheese and maple syrup

15 minutes

Sweet-potato salad with braaied garlic and salsa verde

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Burnt onion broth

Aliums

Burnt onion broth

45 minutes

Aligot (cheesy mash potato)

Cheese recipes

Aligot (cheesy mash potato)

25 minutes

Hurried hummus

Chickpea recipes

Hurried hummus

Crispy parsnips with maple syrup and Parmesan

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Maple-roasted potato-and-sage open tart

Tart recipes

Maple-roasted potato-and-sage open tart

55 minutes

Gakayat bandura

Dip recipes

Gakayat bandura

15 minutes

Pickled mushrooms

Preserves and

Pickled mushrooms

15 minutes

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Pickled mushrooms

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

200 g pine ring mushrooms (or small portabellinis)
1⁄2 cup rice wine or white wine vinegar
1 cup water
100 g sugar (for a sweet pickle)
1 T salt
Peppercorns, a pinch
2 bay leaves
2 garlic cloves

Method

Boil the mushrooms (whole) for 5 minutes. Place the remaining ingredients into another saucepan and bring to a boil.
Add the boiled mushrooms to the boiling pickling liquid and boil for no more than 3 minutes. Strain and allow the liquid and mushrooms to cool, then transfer both to a sealed jar and store in a cool, dry place.
Serve on a cheeseboard, in salads or as a side.

Discover more pickle and preserve recipes here.