Thursday, 10 January 2013

Pickled Red Onions with Cumin Seed

Great served on top of Lemon Pickle Prawns

Ingredients
  • 1 small red onion, peeled & halved
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cumin seeds
Method
  1. Slice the onion very thinly (a mandolin makes light work here) & place in heatproof glass or ceramic bowl. 
  2. Pour over enough boiling water to cover and leave for 20 seconds.
  3. Drain well & return to the bowl.
  4. Add lemon juice, salt & cumin & toss to coat.
  5. Cover & refrigerate for at least 1 hour (can be made 3 days ahead), turning occasionally.
  6. Drain & place in a bowl to serve.    

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