Marinated vegetables


Ingredients 21
Servings 10
Time

Ingredients

  • 80
    ml
    lemon juice
  • 125
    ml
    olive oil
  • 250
    ml
    chicken stock
  • 250
    ml
    dry white wine
  • 3
    cloves garlic, crushed
  • pinch chilli flakes
  • 4
    ml
    salt
  • 10
    ml
    coriander seeds
  • 2
    sprigs fresh thyme
  • 2
    sprigs fresh origanum
  • 5
    ml
    sugar
  • 3
    ml
    freshly ground black pepper
  • 2
    leeks, cleaned and cut into bite-sized pieces
  • 4
    stalks celery, cut into bite-sized pieces
  • 1
    butternut, peeled, seeded and cut into pieces
  • 2
    red peppers, seeded and cut into strips
  • 250
    g
    baby green beans, halved
  • 500
    ml
    cauliflower florets
  • 250
    g
    portabellini mushrooms, halved
  • 100
    g
    calamata olives
  • extra fresh thyme and origanum
 

Method

 
Slowly bring the lemon juice, oil, chicken stock, white wine, garlic, chilli flakes, salt, coriander seeds, thyme, origanum, sugar and black pepper to the boil. Simmer gently for 5 minutes, stirring occasionally. Increase the heat to bring the liquid to a rapid boil. Add the leeks, celery and butternut to the liquid and simmer for another 2 minutes. Finally add the mushrooms and simmer for 1 minute. Remove the vegetables with a slotted spoon and transfer to a shallow dish. Reduce the liquid to 125 ml (1/2 c) and pour over the vegetables through a fine sieve. Cool to room temperature and add the olives. Mix lightly. Cover and chill for at least 3 hours or preferably overnight. Bring to room temperature before serving, garnish with extra fresh thyme and origanum.
 

 

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