Instant Spiced Pickles (...well 15 minute pickles!)

I am a little bit in love with this recipe for Instant Homemade Pickles by Abel and Cole.  There is a time and a place for long and slow cooking but there is also occasionally the need for a quick and instant recipe.  This is one of those times - when all that will do is a pickle. You may of course not have those times and only occasionally fancy a pickle - either way this is a great recipe which I hope you try out and enjoy as much as I do. This recipe (adapted from Abel and Cole) creates a fresh, crunchy pickle full of flavour. They are on the sweet side of sour which I like with pickles but still have a satisfying tang and sourness from the vinegar.

Now being of Polish descent I think I am genetically programmed to crave pickles on a regular basis so you may think I am biased. But these are ready in 15 minutes, eaten in about the same time and utterly delicious - a new favourite! My Instant Spiced Pickles is my take on Abel and Cole's recipe and I can't wait to try it again.  

I added a couple of thinly sliced carrots and an onion to my version inspired by tangy escabeche recipes.  I also had an inkling that a bit of garlic and chilli would do no harm to this recipe, so threw them into the mix too.  As readers of my blog will know I am a big spice fan - and love exploring new flavour combinations.  The addition of coriander and cardamon adds a lovely citrus and fragrant warmth to the finished recipe. Cucumber with mint is a perfect match,  so the addition of this herb was an easy choice, but fresh coriander would also have been good here.  I added a couple of hot red chillies which I pierced to let the spiciness infuse quickly. 

Do feel free to play around with your flavours and ingredients - as long as you keep your ratios of sugar and vinegar the same you should still create a lovely 15 minute pickle. I think for my next attempt I will make a courgette pickle - heavy on the dill, and maybe with a smidge of lemon zest...  

I served these alongside some pâté tartines for an easy starter, but also had them at lunchtime with cheese and breakfast the next day with a bit of ham on wholemeal toast....then they ran out and I was a little sad. But in 15 minutes you can be back to where you were before they ran out - yay and happy happy joy joy! 

Do please let me know how you get on and what different flavour combinations you try out. 

Instant Spiced Pickles (...well 15 minute pickles!) 

preparation time:  5 minutes
+ 15 minutes waiting/pickling time 

ingredients: 

1 cucumber - thinly sliced 
2 carrots - thinly sliced
1 onion - thinly sliced
1 heaped tbs coriander seeds
4 cardamon pods - (crushed to release the flavour) 
2-3 sprigs fresh mint
1 clove of garlic
1-2 chilli peppers - (pierced several times to allow the spice to infuse)
1 tsp sea salt (or to taste) 
8 tbs Cider/white wine vinegar
4 tbs Sugar 
2 tbs boiling water

method:

1. get a large bowl and dissolve the sugar into the boiled water
2. next add all your other ingredients into the bowl and mix well
3. decant into a sterilised/air tight jar.  I used a Kilner type jar
4. wait for 15 minutes to allow the flavours to infuse/lightly pickle
5. serve straight from the jar, or if your are being posh as an accompaniment to other things.  Great with cheese or pâté or as part of a buffet or picnic menu.  

This pickle lasts a couple of days in the fridge, but you will probably finish them before that!  

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

As part of my #EatDrinkSussex series I have been developing some recipes using a selection of Sussex cheeses from La Cave a Fromage in Hove, East Sussex.  The Brighton Blue - a semi-soft cows milk cheese - made by High Weald Dairy was next on my list.  Brighton Blue was a recent winner of a bronze medal at the International Cheese Show in Nantwich, which is not surprising news.  The Brighton Blue is a wonderfully mellow blue cheese, with a touch of saltiness and sharpness.  The piquancy develops as it matures and the blue veins become stronger in colour and flavour over time.  It would be great on its with some crusty bread, or melting on a rare steak however I wanted to incorporate it into a recipe...

So wondering how to showcase the Brighton Blue and not mask it in other conflicting flavours was my main concern.  Inspired by the perfect match that is cheese and onion I came up with this recipe for Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach.  Now cheese and onion is a match you cannot argue with, so I did not want to mess around with the ingredients too much. The resulting dish is one I hope of simple, distinct flavours which I hope you will try and enjoy.

I made my polenta from scratch, stirring away for what seemed like ages to avoid the dreaded 'lumps' that can often be the case.  You can of course use instant polenta (which is part cooked) and therefore cut down your stirring and cooking time (and aching arms!).

The giant spring onions, one of my favourite seasonal vegetables, are simply braised in butter and water and become soft and sweet in the cooking process.  This sweetness contrasts well with the tangy, salty Brighton Blue polenta and the dish is finished off with some wilted spinach and more Brighton Blue crumbled on top of the finished dish.  A grating of lemon zest added to the the dish at the end adds a citrus zing and freshness to cut through the fattiness of the cheese.

A good variation of this recipe if you don't fancy making the polenta would be to serve the braised onions, spinach and Brighton Blue cheese on a big doorstep slice of toasted sourdough - delicious.  I hope you enjoy this recipe and try it out.  Let me know how it goes... 

Brighton Blue Cheese Polenta with Braised Spring Onions and Spinach

serves 4 as a side dish or 2 as a main course 

preparation time:  5 minutes
cooking time:  40 minutes

ingredients:

150g Brighton Blue Cheese
1 cup polenta (fine cornmeal)
4 cups water
4 large spring onions/salad onions (or 2 regular sized bunches of spring onions)
200g spinach
zest of 1 lemon
20g butter
salt and pepper

method:

1. preheat the oven to 180C 
2. place your spring onions in a roasting tin (if using the large spring onions slice in half) and dot with the butter, season with salt and pepper, add an inch or so of water to the pan to help steam the onions.  
3. place the onions in the oven and leave to cook while you get on with the polenta - this should take about 25-30 minutes 
4. bring a pan of salted water to the boil then add your polenta in a steady stream whisking all the time to avoid lumps
5. keep stirring regularly for about 25-30 minutes over a gentle heat until you have a creamy, smooth polenta.  The stirring is what creates the creaminess as it helps release the starches in the cornmeal - and also stops it burning on the bottom of the pan!
6. when the polenta is done turn off the heat and add half your Brighton Blue cheese and stir it in.
7. check the polenta for seasoning then leave covered to one side whilst you wilt your spinach in a pan with just a splash of water.
8. next check your onions are softened and then remove from the oven - now everything should be done and you are ready to plate up 
9. spoon/pour your polenta onto a large serving platter followed by the spinach and then the spring onions.  
10. finish the dish with the rest of the Brighton Blue crumbled on top and the grated zest of a lemon - serve immediately.  

Brighton Blue cheese supplied by La Cave a Fromage

You can follow La Cave a Fromage on Twitter

#EatDrinkSussex is hosted by chip butties and noodle soup and highlights Sussex food and drink produce.  If you would like to feature on #EatDrinkSussex or have any suggestions please either leave a comment on the blog or contact me via Twitter and I will be in touch.   

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv