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Our blog, what we love about our homes, cooking and lots of other insider news. 

Food Gifts - Homemade Piccalilli

December 21, 2015

 

I love love love making gifts at Christmas. It's good to create a balance between bought gifts and homemade ones and food gifts always go down a storm!!

 

Be prepared to be ever so popular this Christmas with this recipe for piccalilli, everyone that tastes it, loves it!

 

What's great with this recipe is that if you need to get some peace and quiet, just pour a glass of something chilled, put on some music and be ready to just chill!!! It is the easiest recipe ever and makes a great gift at any time of year, so download and save this recipe!!

 

You will need: (makes 6 pots of 500ml)

 

200g cauliflower, cut into tiny 1cm florets

200g brocoli, cut into tiny 1cm florets

half a bulb of fennel, diced

2 small white onions, finely diced

100g fine beans, cut into 1cm lengths

2 carrots, diced into 1cm

 

1 cooking apple, diced

1 ripe mango, diced

 

3 tabelspoons olive oil

350ml white wine vinegar

200ml water

1 teaspoon dried parsley

1 teaspoon dried oregano

2 cloves of garlic finely chopped

4 dried and chopped red chillies

2 tablespoons flour

2 tablespoons Dijon mustard

1 teaspoon fresh grated nutmeg

2 tablespoons turmeric

2 tablespoons cumin

1 tablespoon mustard seeds

 

 

Firstly, prepare your vegetables, you will need some patience for this part, but it's so relaxing!! Make sure your vegetables are all cut to approx the same size, I usually cut every thing into 1cm sizes. Don't disgard the off cuts, use them for vegetable soup.

 

Take all the vegetables and soak in cold salted water for 1 hour, this just takes the edge of the onions and fennel.

 

Now prepare the sauce. You will need a large saucepan, I use my le crueset cassorle dish.

 

Mix all wet and dry ingredients for the sauce and heat, cook for 5 mins until thickened.

 

Chop up, again in 1cm pieces, the apple and mango.

 

Drain your vegetables and add to the sauce with the apples and mangos.

Gently cook for 15 mins over a medium heat. The mixture will start off looking very dry, DO NOT ADD WATER! Keep cooking a stirring and the moisture will release and after 15 mins the mixture will be very loose! No need to over cook, just a gentle simmer, you want the vegetables to have some crunch!

 

Put a lid on, and let it cool completely. Transfer to 500ml jars (this last for a couple of helpings in our house!) and keep cool. No need to worry about how long to wait, you can eat within a couple of days, and once opened it won't last but keep in the fridge!

 

note.

1. Some recipes add sugar, but I don't think you need it!

2. This won't freeze, it is a pickle so the sauce does pickle everything.

 

Perfect for boxing day with cheese and meats!!

 

Enjoy!

 

 

 

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