Chillies

RECIPES & IMAGES | EMMA GALLOWAY

PICKLED CHILLIES I grow chillies every summer, mostly just so I can pickle them. They are the perfect thing to add to tacos, bean chilli, tagines and also pesto and dressings. Basically anywhere where a little sourness and heat is desired. This recipe is from my cookbook A Year in My Real Food Kitchen (Harper Collins 2016).

Makes 1 large jar

250g (approx. 10–12) whole chillies 375ml (1½ cups) water 375ml (1½ cups) apple cider vinegar 2 tablespoons raw sugar 2 tablespoons fine sea salt 2 fresh or dried bay leaves 1 tablespoon whole coriander seeds 1 tablespoon whole black peppercorns 2 cloves garlic, peeled

Prick each chilli about 5–8 times with a sharp knife and pack into a sterilised 1 litre glass jar. Combine remaining ingredients in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour hot liquid over chillies, screw on the lid and cool. Store in a cool, dark place for at least 1 week before using. They’ll keep in the pantry unopened for up to a year, once open store in the fridge for up to 4–6 months. Note: Once the liquid has cooled in the jar, the lid should pop down. If it hasn’t, store in the fridge and use within 4–6 months. To sterilise jars, wash in hot soapy water, rinse and place into a preheated 120°C oven for 20 minutes.

A few weeks later

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

Roasted Pumpkin with Buckwheat, Yoghurt and Pumpkin Seed + Pickled Chilli Pesto You can serve this as a side, but it’s balanced enough to call a meal in its own right too. You’ll find hulled buckwheat at some supermarkets or at health food stores. It’s a great source of plant-based protein and although the name would suggest otherwise, it’s naturally gluten-free too. Serves 4–6 as part of a meal

1 medium buttercup pumpkin, washed, seeds removed, cut into thin wedges Olive oil ½ cup hulled buckwheat Juice of ½ lime 1 tablespoon extra-virgin olive oil Thick plain yoghurt, toasted pumpkin seeds + sliced pickled chillies, to serve

Pumpkin Seed + Pickled Chilli Pesto ½ cup toasted pumpkin seeds 1 clove garlic, peeled 1 cup loosely packed coriander leaves and tender stalks, roughly chopped 1 tablespoon finely chopped pickled chilli (approx. ½ jalapeno) Juice of 1 lime ¼ cup extra-virgin olive oil

Preheat oven to 200°C. Arrange pumpkin on a tray, drizzle with a little olive oil, season with salt and pepper and roast 20–25 minutes or until tender and golden.

Meanwhile, bring a large pot of salted water to the boil. Add buckwheat and cook 5–7 minutes or until just tender, drain well and transfer to a bowl. Add lime juice, olive oil and a little salt, to taste.

Combine ingredients for the pumpkin seed and pickled chilli pesto in a small food processor and pulse until smooth-ish. Season with salt, to taste. To serve, arrange pumpkin wedges on a platter, scatter over buckwheat, dollop on pumpkin seed + pickled chilli pesto and a little yoghurt and top with sliced pickled chillies.

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