Summer
Escabeche
A citrus and olive oil, spice and seasonal vegetable condiment. Ideal for late Summer into early Autumn.
Ingredients
1 small organic courgette
½ Fennel – especially if large
5 red radishes
1 stick of celery
1 lemon (juice and zest)
1 -2 sprigs of fresh basil and coriander
4-5 tbls of olive oil
1 garlic clove (sliced)
1 shallot
1 tsp of coriander seed
1 pinch of flaked salt, Urfa chili, brown sugar
Method
Add to a small saucepan olive oil, coriander seed, Urfa Chilli, garlic, finely sliced shallot, lemon juice and zest and heat on a low temperature.
Slice the fennel, courgette, celery and radishes finely as you can. I used a mandoline (if you have one).
Add your warmed oil to the vegetables and chop in the herbs
Tip
Ideally made the day before use so the vegetables can marinade together. Will keep nicely for a week, when stored in your fridge in a jar