Marinated vegetables

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10 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (21)

80.00 ml lemon juice
125.00 ml fresh chillies — 573
250.00 ml stock — chicken
250.00 ml wine — dry white
3.00 garlic — cloves, crushed
dried chilli flakes — pinch
4.00 ml salt
10.00 ml coriander — seeds
2.00 fresh thyme — sprigs
2.00 fresh oregano
5.00 ml sugar
3.00 ml black pepper — freshly ground
2.00 leeks — cleaned and cut into bite sized pieces
4.00 celery — cut into bite-sized pieces
1.00 butternut — peeled, deseeded and chopped
2.00 red pepper — deseeded and sliced
250.00 g green beans — baby, halved
500.00 ml cauliflower — cut into florets
250.00 g portabellini mushrooms — halved
100.00 g calamata olives
fresh thyme — and oregano
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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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