Pickled Red Onions with Cumin Seed
Make these onions at least 1-2 days ahead if you want them to develop this deep pink colour.
INGREDIENTS
1 small red onion, peeled and halved
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon cumin seeds
METHOD
Slice the onions very thinly (a mandolin is perfect for this) and place in a heatproof glass or ceramic bowl.
Pour over enough boiling water to cover and leave for 20 seconds. Drain well and return to the bowl. Add the lemon juice, salt and cumin, and toss to coat. Cover and refrigerate for at least 1 hour, turning occasionally. Drain and place in a bowl to serve. The onions can be made 3 days ahead.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.