Louise Robinson serves up a superb apple remoulade recipe atop our Spelt and Poppyseed crispsbreads, with heavenly slices of bresaola and some home-pickled cucumbers to set everything off. If short on time, feel free to use quality shop-bought pickles instead.
Cooking time: 5 minutes (plus overnight pickling)
Peter’s Yard Spelt & Poppyseed Crispbreads
For the pickled cucumbers:
- 2 teaspoons fennel seeds, lightly toasted
- 300ml cider vinegar
- 45g caster sugar
- 3 x 200g packs of baby cucumbers, sliced thinly lengthways
- 20g bunch fresh dill, chopped
For the apple remoulade:
- 1 Granny Smith apple, cut into matchsticks and tossed in the juice of 1 lemon.
- 2 celery sticks, peeled and finely chopped
- 1 tablespoon capers in brine, rinsed
- ½ clove of garlic, peeled and crushed
- 2 tablespoons of Greek yoghurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons of flat leaf parsley, finely chopped
- 180g bresaola
- Extra dill
- Small handful of micro herbs
- Prepare the cucumbers at least a day ahead by placing the toasted fennel seeds, cider vinegar and caster sugar in a small pan. Bring to a simmer over a gentle heat, stirring until the sugar dissolves. Remove from the heat and stir in the sliced cucumbers and dill. Spoon everything into a 1 litre sterilised jar and seal. Leave the pickles somewhere cool overnight and once open keep the jar in the fridge and use within a month.
- Make the apple remoulade by placing the apple, celery and capers in a large bowl. Add the garlic, yoghurt, mustard and parsley to another small bowl. Stir to combine and then add to the apple mixture and stir again. Season to taste, adding extra lemon juice if required.
- Serve the crackers with a layer of pickled cucumber and apple remoulade and top with bresaola. Garnish with extra dill and micro herbs.
Recipe courtesy of www.greatbritishchefs.com