Easy Roasted Mushrooms

 by J. Kenji López-Alt 

https://www.seriouseats.com/easy-roasted-mushroom-food-lab-recipe

PICKLED RED CABBAGE by Nigella.

 

• 500 grams red cabbage
• 35 grams fine sea salt
• 200 millilitres medium dry cider (or apple juice)
• 400 millilitres raw, unfiltered apple cider vinegar
• 2 x 15ml tablespoons caster sugar
• 2 teaspoons peppercorns
• 2 teaspoons juniper berries
• 1 teaspoon mustard seeds
• ½ teaspoon dried thyme
• 2 fat cloves of garlic
• 25 grams fresh ginger

METHOD

1. Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it’s come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling.
2. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference.
3. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme.
4. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool.
5. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don’t mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry.
6. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all.
7. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.

ADDITIONAL INFORMATION

STORE:
Seal in sterilised jar and refrigerate for up to 3 weeks.

RUBY NOODLES by Nigella.

INGREDIENTS

Serves: 4

METRICCUPS

• 450 millilitres beetroot juice
• 2 limes
• 2 fat cloves garlic
• 2 teaspoons grated fresh ginger
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• ½ teaspoon dried chilli flakes
• 350 grams spaghetti
• 2 teaspoons toasted sesame oil plus 2 teaspoons more
• 3 teaspoons fish sauce or vegan "fish" sauce
• 1 teaspoon plus 1 x 15ml tablespoon brown rice vinegar
• 4 teaspoons soy sauce
• 4 x 15ml tablespoons roughly chopped fresh coriander
• 2 x 15ml tablespoons finely chopped chives

METHOD

1. Put water on to boil for the spaghetti, adding salt as usual when it comes to the boil.
2. Pour the beetroot juice into another pan, also large enough for the pasta later, and add the juice of one of the limes. Peel and mince or grate in the garlic, then stir in (I’d advise against using a wooden spoon, unless you don’t mind its getting stained) the grated ginger, salt and chilli flakes. Once you put the pasta in to cook, bring this pan to a simmer over low heat.
3. Cook the spaghetti in the salted boiling water for 5 minutes, then drain, add to the simmering beetroot juice pan, turn up the heat so that the beetroot juice bubbles more robustly, and cook it until the pasta is al dente. This can take up to 8 minutes, but check at 5. It really depends on the spaghetti you are using but I find it cooks more slowly in the beetroot juice. At any rate, you will need to hover over the pan a bit, tossing it around with a pasta fork every now and again to make sure it doesn’t stick. When the spaghetti’s cooked, it will have absorbed all the bubbling beetroot juice, except for a scant, shiny scarlet syrup. If the spaghetti has absorbed all the beetroot juice before it has cooked, add in a little hot water from a just-boiled kettle, very slowly, and in gradual increments, as needed.
4. Once the pasta is cooked, take the pan off the heat and add 2 teaspoons of the sesame oil, 2 teaspoons of the fish sauce, 1 teaspoon of the brown rice vinegar and 2 teaspoons of the soy sauce, toss well, and decant into a shallow bowl to cool.
5. It will be quite sticky when cold, but don’t panic. In a little jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the tablespoon of brown rice vinegar, the last teaspoon of fish sauce, and the last 2 teaspoons of soy sauce, pour over the noodles and toss to combine. Taste for seasoning and sprightliness; you may want more lime juice or salt. Add the chopped herbs, toss to mix, and devour.
6. https://youtu.be/irG-k07p6Kk