Piccalilli

Kevin Kindland

Kevin Kindland

1st February 2014

Piccalilli

 
 
Method:
 

Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cl...

Ingredients

  • 1500g Cauliflower, cut into Small florets
  • Fine sea salt, for sprinkling
  • 1100ml White Wine Vinegar
  • 300ml Malt Vinegar
  • 300ml Cider Vinegar
  • 400g Caster Sugar
  • 2 tbsp Ground Turmeric
  • 60g English Mustard Powder
  • 1 tbsp Ground Ginger
  • 6 tbsp Cornflower, mixed with 6 tbsp water
  • 500g Onions Diced
  • 400g Cornichons, rinsed under cold running water and drained and diced

Method

Method:
Spread the cauliflower out on a large tray and sprinkle with salt. Cover with cling film and leave in a cool place overnight
Next day, rinse the cauliflower under cold running water and drain well.
Put both the vinegars into a wide pan, bring to the boil and boil steadily for about 10 minutes until reduced by a quarter to 1275ml.
Mix the sugar, turmeric and mustard together, then add to the vinegar and stir until the sugar has dissolved. Simmer for a few minutes.
Stir in the cornflour mixture and cook, stirring, for another 4-5 minutes, to cook out the cornflour. Add Salt to taste
Add the cauliflower and onions and stir well. Simmer for 5 minutes, then take off the heat and add the cornichons, stirring the mixture well.
Cool and Tub up.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you