Do Chua Pickled Veg with Sweet Chilli Chicken
This is a recipe from a lecturer in hospitality at UHI Orkney. It is made using Do Chuha, which is a sweet and sour crunchy condiment popular in Vietnamese cuisine.
Carrot Day Recipes
For National Carrot Day here are two recipes that you can enjoy with Stockan's Oatcakes.
Ingredients (serves 4)
- 50g of carrots
- 50g daikon or long white radish (red radish will do)
- 50ml water
- 50ml of rice vinegar
- 1 tbsp of caster sugar
- 1/2 tbsp salt
Method
- Warm the water and vinegar in a saucepan, take off the heat
- Add the sugar and salt; stir until dissolved then allow to cool
- Peel the carrots and radish and cut into long thin strips (Julienne style)
- Submerge in the pickling liquid
- Store in the fridge and ready to eat in 1 hour. However it is even better after a few hours/even days
- Serve with sweet chilli sliced chicken on Stockan's Thin Oatcakes
Carrot & Cream Cheese Spread
A quick and easy topping for Stockan's Mini Oatcakes.
Ingredients
- 200g cream cheese
- 85g grated carrot
- 60g chopped walnuts
- Zest of 1 lemon
- A little ground ginger and the same of ground coriander
- Salt & ground black pepper
Method
- Mix the first four ingredients together.
- Season to taste with spices, salt and pepper
- Store in the fridge
- Serve on Stockan's Mini Oatcakes for a tasty lunch or supper snack
