CHILI-LIME ROASTED RADISHES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds halved radishes with 2 tablespoons olive oil, 1 teaspoon chili-lime seasoning and 1/2 teaspoon kosher salt on a baking sheet. Roast at 425 degrees F, stirring once, until golden and tender, 30 to 35 minutes. Season with salt. Toss with 1 cup cilantro. Top with roasted salted pepitas.
PICKLED RADISHES WITH GINGER & CHILLI
Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish
Provided by Jane Hornby
Categories Side dish
Time 40m
Yield Makes 4 x 450ml jars
Number Of Ingredients 12
Steps:
- Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.
- 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 mace blades 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 ginger and red chilli.
- Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 19 calories, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
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