Snacks and sides

Radishes and turnips with yoghurt dip and cornmeal crackers

A light snack that strikes just the right balance between virtuous and tasty.
Radishes and turnips with yoghurt dip and cornmeal crackersChris Chen & Adam Gibson

“Autumn is a perfect time for radishes – they grow quickly in the still-warm soil, but the cool, even weather keeps them sweet and crisp,” says Paulette Whitney. “We often pull them up, wipe them on our jeans, and snack as we walk the garden, but they’re equally delicious given a little more attention. We’re lucky enough to have Painted Mountain grinding corn in our pantry, but a high-quality cornmeal will work too.” The cornmeal crackers here are inspired by Jude Blereau’s recipe.


Herb and yoghurt dip
Cornmeal crackers


1.For yoghurt dip, combine ingredients in a bowl, transfer to a sieve lined with muslin and place sieve over a bowl to drain in the refrigerator until thick (2-3 hours). Reserve whey for crackers, season yoghurt to taste and keep refrigerated.
2.For cornmeal crackers, preheat oven to 180°C. Combine cornmeal, flour, bicarbonate of soda, paprika and ¼ tsp sea salt in a bowl. Rub in butter with your fingertips until it resembles coarse breadcrumbs, add cheese and toss to combine, then add whey and stir until just combined. Knead gently, then form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes to rest. Roll out dough on a lightly floured surface to 2mm thick. Slice into 3cm strips, then cut these into 8cm-10cm lengths. Bake, swapping trays halfway, until golden (15 minutes). Cool on tray for 5 minutes then transfer to a wire rack to cool completely. Makes about 36 crackers.
3.Peel and slice larger radishes and turnips, leaving baby ones whole with tops attached, and serve with crackers and dip.

Drink suggestion: Crisp, dry prosecco. Drink suggestion by Max Allen.


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