Vegetable escabeche on sourdough
Tuesday, 31st July 2018 by Rachel
Escabeche

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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I had this dish in Spanish restaurant earlier this week and loved it so thought I’d recreate using up veg I had in the fridge. It’s basically vegetables lightly cooked and marinated in lovely flavours with acidity given from the vinegar.

I gave the option to add butterbeans but it’s also very nice just with vegetables. You can either follow my serving suggestion to serve on toast with aioli or simply serve as a nice veg side.

The veg will keep for a few days too while steeped in the liquid so don’t worry if you have too much, it lasts. Feel free to mix up the veg for what you have too!

 

Serves 6 as a light lunch or as part of a spread

Ingredients

100 ml of olive oil - approx

4 round shallots

4 cloves garlic

1 aubergine

1 large round courgette – or 2 smaller long

6 bay leaves

1 tsp. black peppercorns

200g cooked & drained butterbeans

1 tablespoon capers

100ml dry white wine 
75ml white-wine vinegar 
1½ tbsp.. Pedro Ximénez (or other sweet sherry)

1 tablespoon sherry vinegar

1 tsp. of sugar -  I used maple

1½ tbsp.. chopped parsley leaves

 

to serve

Thick sliced toasted sourdough & aioli

 

Aioli

100g cashews – soaked for a minimum 4 hours or ½ quick soak using boiling water

1 tsp. Dijon

1 tbsp. apple cider vinegar

1 lemon – the juice

1 tsp. capers, drained

1 clove garlic

50ml filtered water

salt to taste

 

Method

Heat a tablespoon of oil in a saucepan and gently sauté the shallots for about 4 minutes, until softened. Add the garlic and peppercorns, and cook for another three minutes, then add the vegetables and sauté on a low to medium heat for five minutes. Add the butterbeans, if using, and capers then pour in the liquids, making sure the veg is fully covered, simmer for 10 minutes, set aside to cool. Cover the pan and leave overnight. Stir in the parsley, and season to taste. 

 

For the aioli

Drain cashews and rinse, blend all ingredients on a high speed blender until smooth.

Serving suggestion – serve on top of thick cut toasted sourdough layered with aioli and a sprinkle of parsley. Or alone as a lovely side, you could also mixed through a salad for a little twist.