1 kgfirmgreentomatoes
1 kggreenbeans
500 gmSavoycabbage
1 kgcauliflower florets
1 kgcarrots
1 kgcelery
1 kgcapsicums(amix of red
andgreen)
1 kgwhiteonions
200 gmrocksalt
PICKLINGLIQUID
1.5 kgcastersugar
1.5 litres(6cups)apple-cider
vinegar
8 driedbayleaves
2 tbspyellowmustardseeds
1 tbspcorianderseeds
1 tbspallspiceberries
1 tbspblackpeppercorns
1 tbspdillseeds(seenote)
1 tbspwholecloves
1 tbspceleryseeds(see note)
1 tbspfennelseeds
1 tbsp cumin seeds1 Cutvegetablesintosimilar-
sizedpieces.(Differentshapes
arefine;theycanbeasneator
as roughly chopped as you like.)2 Placerocksaltand2 litres
ofwarmwaterina largebowl
orsaucepanandstirtodissolve.
Leavetocooltoroom
temperature,thenaddcut
vegetablesandleavetobrine
(12hoursorovernight).Drain
vegetablesandrinsewith
freshwater.Setaside.
3 Combinepicklingliquid
ingredientswith900mlofwater
in a verylargesaucepanor
stockpotandbringtotheboil.
Lowerheat,addvegetables
andsimmeruntiljuststarting
tosoften(5minutes),then
turnoffheatandleaveto
cooluntilwarm(20minutes).
4 Ladlewarmchowchow
intosterilisedjarsorsuitable
non-reactiveairtightcontainers
andstoreinthepantryorfridge
oncetheyhavebeenopened.
NoteIf everythingis cleanand
sealedwellthechowchowwill
lastforovera year.Dillseeds
andceleryseedsareavailable
fromselectspicestores,or
online from herbies.com.auChowchow
THERECIPEMAKESABOUT7 KG,BUTCANEASILYBEHALVEDORQUARTEREDA kindarelish,kindapickle.Onethingit is,though,is addictive.
Setsometimeasidetomakethis– it’snota quickone,morea
once-a-yearthing,andit makesa lot,thoughit willkeepforever
in sterilised sealed jars. Use whatever vegetables you like.4 smallishfieldmushrooms
(eachaboutthesizeofyour
palm),stemstrimmed
250 ml(1cup)buttermilk
400 gm(22/3cups)polenta
Vegetableoilorlard,
fordeep-frying
Whitebreadslices,toserve
SPICEDFLOUR
200 gm(1¼cups)plainflour
1 tbspdriedoregano
1 tbspdriedsage
½ tspwhitepepper
Pinchofsaltflakes
CHILLISAUCE
100 gmbutter
1 tbspapple-cidervinegar
1 tspsmokedpaprika
1 tsphabaneropowder
(see note)1 Forthespicedflour,combine
allingredientsina largebowl.
2 Addmushroomstothebowl
andtosstocoat.Removeand
setaside,thentransferexcess
flourtoanairtightcontainer
andstoreforfutureuse.Pour
buttermilk into the bowl.3 Addpolentatoa separate
largebowl.Dipeachmushroom
intothebuttermilkthenintothe
polentasothey’recompletely
covered.Placeona traythen
refrigerateuntilchilled(1 hour).
4 Tomakethechillisauce,
meltbutterina smallsaucepan
overlowheat,stirinremaining
ingredientsandseasonwith
salt.Keepwarmuntilneeded.
5 Whenreadytocook,half-fill
a heavy-basedsaucepanor
deep-fryerwithoilormelted
lardandheatto185ºC.Carefully
lowerthemushroomsintothe
hotfatandcookuntilgolden,
turningoccasionally(3minutes).
Becarefulashotfatmayspit.
Removeanddrainonabsorbent
paper.Seasonwithsaltflakes.
6 Toserve,laymushrooms
onslicesofwhitebreadand
pouroverthewarmsauce.
NoteHabaneropowderis
availablefromspicestores,
or online from herbies.com.auHotmushrooms
SERVES4–6ASA SIDEMushrooms.Inmyexperienceyoueitherlove’emorhate’em- thereseemstobenoin-between,nomiddleground.Here’s
a recipe that will get even the strongest of haters on board.
94 GOURMET TRAVELLER