Ham and achard sandwich

Picked crab meat is a delicious and convenient option for fast meals as it saves the time of cooking, cracking and removing fiddly crab meat from its shell – a time-consuming and messy task. It can be purchased tinned or refrigerated from fishmongers and supermarkets and makes for luxurious 10-minute meals, like this salad with greens and a rich avocado mayo.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

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Ingredients

• 6 carrots
• ½ white cabbage
• 500 g green beans
• ½ cauliflower
• ½ cup salt
• 1 cup (250 ml) vinegar
• 4 baguettes (French or Vietnamese style)
• 80 g butter, softened
• 8 ham slices (off the bone)
• 4 cheese slices (tasty or colby)
• 4 cos lettuce leaves (optional)

Onion and chilli brine 

• 4-5 onions, cut into thin wedges
• 10 small green chillies (or 3 large chillies), quartered lengthways
• 2 ½ tbsp salt
• 1 cup (250 ml) vinegar

For the flavoured oil 

• 1 cup (250 ml) vegetable oil
• 1 tsp salt
• 1 tsp mustard seeds
• 2 tbsp finely grated ginger
• 7 garlic cloves, finely chopped
• 1 tsp turmeric

You will need to begin the achard 2 days before making this sandwich recipe.

Resting time 2 hours - overnight

Marinating time overnight

Instructions

1. Begin the achard two days in advance. Thinly julienne the carrots, thinly shred cabbage, trim the green beans and cut the cauliflower into small florets. Bring a kettle of water to the boil. Place the vegetables into an extra-large mixing bowl and sprinkle over the salt and pour over the vinegar. Pour boiling water over to cover the vegetables, allow to sit for 1-2 minutes, then drain in a colander. Transfer the blanched vegetables to a clean, dry tea towel and pat dry. Place the vegetables onto a large tray and allow to dry overnight.
   
2. Meanwhile, to make the onion and chilli brine, combine the ingredients in a large container and allow to marinate overnight.
   
3. The following day, reserve ½ a cup of the onion and chilli brine and set aside. Make the flavoured oil by heating the oil in a medium saucepan over medium heat. Add the salt and mustards seeds. In a medium bowl, combine the ginger, garlic, turmeric and the reserved brine to create a thick paste, then add to the saucepan. Cook, stirring frequently, for 2-3 minutes, then remove from the heat.
   
4. In an extra-large container, combine the flavoured oil mixture, onion and chilli brine (including the pickled onion and chillies) and blanched vegetables. Mix well to combine. Allow to marinate overnight, then decant into sterilised jars. 
   
5. For the sandwich, slice the baguettes and butter both cut sides generously. Top with ham, cheese, lettuce (if you like) and some achard. Serve. 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Too Hot to Cook

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G