PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours 35 minutes
Yield: 5 x 450g jars
|½ large cauliflower cut into small florets|
|1 head broccoli cut into small florets|
|2 bulbs fennel cut into small chuks|
|4 red chillies seeds still in, finely sliced|
|2 green chillies seeds still in, finely sliced|
|200 g fine green beans chopped into short lengths|
|150 g runner beans cut into short lengths|
|300 g shallots cut into eighths|
|1 red onion roughly chopped|
|2 handfuls fine sea salt|
|2 tablespoons mustard oil|
|2 heaped tablespoons mustard seeds|
|2 tablespoons ground cumin|
|2 tablespoons turmeric|
|1 nutmeg grated|
|2 tablespoons English mustard powder|
|4 tablespoons flour|
|500 ml white wine vinegar|
|2 apples grated|
|2 mangoes peeled, stoned and roughly chopped|
|6 tablespoons sugar|
|3 cloves garlic crushed|
|2 tablespoons dried oregano|
|4 bay leaves|
- No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
- This is the best piccalilli I’ve ever had. Pile it onto your plate with a ploughman’s or spice up ham and colcannon with a generous dollop.
Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
- Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.
- Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video below) and close the lids tightly.
Calories 12 calories, FatContent 0.3 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.14 g salt, FiberContent 0.4 g fibre
NADIYA HUSSAIN PICCALILLI MACARONI CHEESE RECIPE | FAMILY FAVOURITES
Provided by: Nadiya Hussain
Total time: 1 hours 5 minutes
Prep time: 20 minutes
Cook time: 45 minutes
Yield: Serves 6
Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.
Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.
Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.
Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.
Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.
Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.
To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.
Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.
PICCALILLI: RECIPES: FOOD
Provided by: CO.UK
Categories: side dish
Total time: 0S
Prep time: 0S
Cook time: 0S
Yield: 7-8 cups
|2 kg of prepared vegetables: choose a colourful mix of cucumbers, carrots, onions/shallots, courgettes/marrows, bell peppers, cauliflowers, green beans, green tomatoes, sweetcorn kernels|
|3 tbsp. salt|
|25 g cornflour|
|2 tbsp. English mustard powder|
|1 tbsp. mustard seeds|
|1 tbsp. ground turmeric|
|1 tsp. ground ginger|
|600 mL cider vinegar or white vinegar|
|60 g caster sugar|
PICCALILLI RECIPE | COUNTRYFILE.COM
Provided by: Becky Harrington
|1 Courgette (avoid big seeds if there are any; use firm flesh)|
|A Handful of green beans|
|Red/yellow/green peppers (half of each)|
|2% sea salt|
|20g Rice flour|
|2tsp English mustard powder|
|1tsp Coriander seeds|
|1tsp Nigella seeds|
|1tsp Cumin seeds|
- Chop the vegetables into small pieces about 1.5cm square. Break the cauliflower into small florets and cut up any thick pieces of cauliflower stem. Rinse in a colander.
- Weigh the vegetables. Calculate 2% salt. So if you have 754g of vegetables, you will need 2/100 x 754g = 15g of salt.
- Add the salt to the vegetables and mix together gently so you don’t break up the cauliflower florets, then set aside. The salt will begin to draw water out of the vegetables, which will help to keep them crispy.
- Boil the rice flour, honey and water together in a saucepan until you have a thick gloopy sauce. Leave to cool.
- Make up the spice mix.
- Add the cooled sauce and the spice mix to the vegetables and mix with a wooden spoon or your hands (if you don’t mind being temporarily turmeric-coloured).
- Pack the piccalilli mixture into your chosen jar, leaving about 4cm of headroom, eliminating air pockets as you go. Alternatively, use a ziplock bag.
- As there is no brine here, it’s difficult to submerge the vegetables as such. For this short fermentation, you can place either a bag of brine in the jar, or a piece of greaseproof paper and a weight on top. There is little risk of mould, as the spices have their own antibacterial and antifungal properties.
- Ferment for 4–5 days at room temperature. Pockets of carbon dioxide will form, but try to resist opening the jar until the time is up. After five days, smell and taste the piccalilli before refrigerating. You can leave it in the fridge to develop its flavour for several more days.