It’s been ages since I last blogged. In the interim I’ve gone to Rome, finished up my masters’ degree, Jon and I got engaged, and now we’re living in London until I find a job back in the US. I have a lot more down time these days, so hopefully meatwheat will have a renaissance. Some plans for the rest of the summer include perfecting some Indian, Middle Eastern, and African dishes.
I was in Borough Market this afternoon, and noticed several people eating delicious looking sandwiches with pickled red onions – made me inspired to try making my own. After googling around, I adopted a recipe from David Lebovitz’s blog. It was actually quite simple, and they turned out delish. I’m excited to try them with a halloumi sandwich, or with a Mexican inspired breakfast dish (I think they’d be great with eggs, beans, cheese, tomatoes and cilantro).
- approximately 180 ml of white vinegar
- 3 tablespoons of white sugar
- one pinch of salt
- 5 cloves
- one dried red pepper
- 1 sliced clove of garlic
- 1 star anise seed
- 1 thinly sliced red onion.
Put the vinegar, sugar, salt and spices in a saucepan, and cook until boiling. Add red onion and cook for 30 seconds. Remove from heat and let cool. When cool, transfer to a glass pickle jar, or other non-reactive container.