Ingredients
5g unsalted butter
7g rosemary roughly chopped
125ml Verjuice
50ml apple cider vinegar
5g caster sugar
300g mini lebanese cucumbers sliced 1/2 cm thick
5g unsalted butter
7g rosemary roughly chopped
125ml Verjuice
50ml apple cider vinegar
5g caster sugar
300g mini lebanese cucumbers sliced 1/2 cm thick
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Methods
1
Place a 16 centimetre sauce pan over a high heat, then add the butter, once this has melted add the chopped rosemary and fry off for 20 seconds, make sure you do not burn the butter or rosemary.
2
Add the Verjuice, cider vinegar and sugar, bring to the boil and boil rapidly for 3 minutes.
3
Add the sliced cucumbers and cook over a high heat for a further 1 minute, remove from heat and place the mixture into a bowl to allow to steep and cool.
4
Notes: Store in a clean glass jar with a lid in the fridge, note that the butter will solidify when stored chilled.
1
Place a 16 centimetre sauce pan over a high heat, then add the butter, once this has melted add the chopped rosemary and fry off for 20 seconds, make sure you do not burn the butter or rosemary.
2
Add the Verjuice, cider vinegar and sugar, bring to the boil and boil rapidly for 3 minutes.
3
Add the sliced cucumbers and cook over a high heat for a further 1 minute, remove from heat and place the mixture into a bowl to allow to steep and cool.
4
Notes: Store in a clean glass jar with a lid in the fridge, note that the butter will solidify when stored chilled.
