Roast Radish

Roast Radish

The unsuspected hero of a Spring ‘Roast’

Finally, radish season is upon us! A signal the seasons have changed, as vibrant produce replaces the stored cold weather staples.

Radishes are unexpectedly versatile; pickled, fermented, raw, and my personal favourite, cooked! While cooking in a little seasoned butter is a delicious way to enjoy radishes and their tops, the real magic comes with a far more intense heat source than a light sauté. Roasting or cooking on the BBQ sees a new character evolve, the brassica bite mellows and sweetness comes fourth. The texture moves towards soft yet with a defining bite, far from mushy. Roasted radishes are a far cry from their raw counterparts!

Roasting in the Oven ~ cooking time: 20 minutes at 200°C
Roast radishes make a delicious addition to a roast dinner, or indeed any meal. Simply give them a wash, trim the leaves and toss in a little oil, salt and pepper before cooking on a roasting tray in a hot oven.
The skin will mellow into a soft pastel pink with tinges of rust, but the texture will remain firm with just a little give.
Spices such as cumin, cardamom or coriander are delicious seasonings, keep the seeds whole and mix with the oil, salt and pepper.

Grilling on the BBQ ~ cooking time: 5 minutes
Radishes respond very well to this intense way of cooking, ideally on the coals at the early stages of the BBQ when the heat is at its most intense.

Toss the whole radishes, with their leaves on, in a little oil, salt and pepper. When the flames subside after lighting the BBQ, the coals remain black and begin to whiten around the edges as the glow spreads. This is generally too hot to start cooking on but perfect for radishes.

Simply spread the radishes out over the coals, leaving gaps so as not to smother the embers, and char for about a minute either side.
The skins will blister an bubble, while the leaves instantly wilt before becoming crispy. Inside the radish will still be slightly raw.
Remove from the BBQ and dress in a little vinegar while they are warm.

For a calmer approach, trim the leaves and cook the radishes on the grill once the embers have developed. The result will be similar to roasting in the oven.