Piccalilli

stewart lorenzo-roberts

stewart lorenzo-roberts

14th June 2011

Piccalilli

Made it at work as a accompaniment to a ham hock terrine that was made at work

Ingredients

  • 1 cauliflower - cut into small florets
  • 3 lg onions - 1 cm dice
  • 8 banana shallots - 1 cm dice
  • 1 cucumber - 1 cm dice and de-seeded
  • 600ml white wine vinegar
  • 300ml malt vinegar
  • 1/4 tspn chopped dried chilli
  • 350g caster sugar
  • 50g english mustard powder
  • 25g ground termeric
  • 3 tbsp cornflour

Method

Place the cauliflower, onions and shallot in abowl and sprinkle with 25g salt and leave to stand for 24hrs. Afterwards rinse in cold water and dry with jay cloths.
Sprinkle the cucumber with a little salt and leave to stand for 10mins. Rinse in cold water and dry then add to the cauliflower and onions in a large bowl.
Boil the 2 vinegars together and the chilli, leave to cool for 30mins then strain through a chinoise and through away the chillies.
Mix the sugar and the rest of the dry ingredients in a bowl, when the vinegar is cold mix a small amount of it into the dry ingredients to make a paste, put the rest of the vinegar back on the boil.
Pour the boiling vinegar on to the paste and mix until smooth.
Bring the vinegar and spice mix to the boil and cook out for 3 mins.
When cooked pour over the vegetables and mix well. Leave to cool.
Vac pac and keep refrigerated until needed.