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Desert pickles with wagyu bresaola

Name: Desert pickles wagyu bresaola
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 2 white onions, roots intact, cut into wedges; 6 long red chillies, halved lengthways; 1/2 cauliflower, cut into florets; 1 small fennel, root intact, cut into wedges; Thinly sliced wagyu bresaola (substitute good-quality bresaola), to serve; 2 finger limes, quartered; 1/2 tsp pepper berries (substitute black peppercorns); 3 juniper berries; 1/2 tsp dill seeds; 1/4 bunch lemon verbena (optional); 3 tsp good-quality tequila; 2 cups (500ml) white wine; 1 1/2 cups (375ml) white wine vinegar; 1/2 cup (125ml) rice wine vinegar; 250g caster sugar; 1/3 cup (27g) salt flakes

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by Monty Koludrovic

May 10, 2018

Add a little intrigue and surprise to your next dinner party with this starter.

2 white onions, roots intact, cut into wedges
6 long red chillies, halved lengthways
1/2 cauliflower, cut into florets
1 small fennel, root intact, cut into wedges
Thinly sliced wagyu bresaola (substitute good-quality bresaola), to serve

Pickling liquid

2 finger limes, quartered
1/2 tsp pepper berries (substitute black peppercorns)
3 juniper berries
1/2 tsp dill seeds
1/4 bunch lemon verbena (optional)
3 tsp good-quality tequila
2 cups (500ml) white wine
1 1/2 cups (375ml) white wine vinegar
1/2 cup (125ml) rice wine vinegar
250g caster sugar
1/3 cup (27g) salt flakes

Method

1.

For the pickling liquid, combine finger lime, pepperberries, juniper, dill seeds, verbena if using, tequila, wine, vinegars, sugar and salt in a saucepan over mediumhigh heat and bring to a simmer, stirring to dissolve sugar and salt. Set aside and stand to cool to room temperature.
2.

Preheat the oven to 110°C. Wash jars and lids in hot soapy water, rinse, then dry well. Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Meanwhile, place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry.
3.

Stir onion, chilli, cauliflower and fennel through pickling liquid and transfer to jars, ensuring onion mixture is completely covered by pickling liquid. Secure with lids and chill for 1 week to pickle.
4.

To serve, arange bresaola on a serving platter, top with some drained pickles and drizzle with a little pickling liquid.