麻豆约拍

Biscuit Ingredients (Makes 12)

• 1.5 tablespoon whole black peppercorns
• 70g Parmesan cheese, grated
• 70g Pecorino cheese, grated
• 145 g plain flour
• 120 g cold unsalted butter
• ½ tsp fine sea salt
• 1/4 cup ice cold water, plus more as needed
• 1 egg, beaten (egg wash)

Spiced Pickled Onions and Carrots Ingredients:

• 2 large carrots, peeled into ribbons or cut into matchsticks
• 2 medium jalapeños or mild red chillies, sliced into rounds
• 2 medium red onions, thinly sliced
• 2 cloves garlic
• 2 curry leaves
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 2 bay leaves
• 250ml apple cider vinegar
• 125ml cup water
• 2 tablespoons fine sea salt
• 2 tablespoons caster sugar

Biscuits Method:

1. Add the peppercorns to a dry pan on a low heat and toast these for 5-7 minutes until fragrant. Add these to a mortar and pestle and grind these down (they do not need to be a powder)

2. Add the flour, salt and pepper to a food processor and pulse to mix together.

3. Next, add 90g of the grated cheese (leaving behind the remainder for later) and pulse again to mix

4. Next, add chunks of the cold butter and pulse until it resembles breadcrumbs.

5. Gradually trickle in the ice cold water bit by bit whilst pulsing the dough just until it starts to form a dough.

6. Remove the dough from the food processor and wrap tightly in clingfilm, pressing into a block, and chill in the fridge for 1-2 hours, or overnight.

7. Preheat your oven to 170C fan.

8. Remove the dough from the fridge and roll this out on a floured surface, until the thickness of a pound coin.

9. Cut it into circles or squares (or any shape using a cutter) place it on a baking sheet and (optional).

10. Brush it with egg wash and grate over the remaining cheese over the crackers. Bake for 12-14 minutes, until golden and crisp.

11. Leave to cool completely before packaging up tightly.

Spiced Pickled Onions and Carrots Method:

1. In a large bowl, combine the carrot ribbons, onion slices and jalapenos and mix well to combine. Transfer these to 1-2 sterilised, heat proof jars along with the garlic.

2. Make the pickling liquid. Place the vinegar, water, salt, sugar, bay leaves, cumin seeds and curry leaves in a saucepan over high heat. Bring to a boil, and stir until the salt and sugar have dissolved.

3. Carefully pour the hot pickling liquid into the jars, leaving a small space, about 1/2 inch on the top.

4. To remove the air bubbles, you can tap the jars lightly against the counter, before filling the remaining ½ inch with more liquid. Tightly seal the jars, leave to cool at room temp and then refrigerate.