Wednesday, 14 November 2007

BEAST'S COUNTRY KITCHEN PRESENTS.....

PICCALILLY



OK this recipe is for First Nations. Yes it looks like cat sick but it is lusciousness incarnate , Spicy hot , crunchy magnificence......an orgasm on your tongue. You can have it slapped on anything , cheese , meats , sandwiches . I love it on hot buttered toast.

Its that good .You wont know wether to eat it or spoon it down your skimpies............anyways here is a basic piccalilly recipe , For a Ma Beasty extra kick add finely chopped fiery red chillies to the veg.

Ingredients
Wet Brine


150g/5oz kitchen or sea salt



1.5 litres/2½ pints cold water

Vegetables

900 g/2lb mixed vegetables approximately(Basically any veg you can eat semi raw , whatever you got laying about green beans , carrot , cucumber celery , red and green peppers)

300g/10oz cauliflower florets

225g/8oz silverskin onions

175g/6oz gherkins

115g/4oz celeriac

115g/4oz green peppers

Spiced Vinegar

600ml/1 pint malt vinegar

1 tsp mixed pickling spices

Sauce

25g/1oz plain flour

15ml/1tbsp English mustard powder, or to taste(use 2 :-) )

2 tbls sugar (optional : if you like a sweet sweet counterpoint)

7.5ml/½ tbsp turmeric, or to taste

2 x 5ml/2 tsp ground ginger, or to taste

3 tbsp malt vinegar

strained spiced vinegar
Method

1. To make the wet brine - mix the salt with cold water in a large mixing bowl, allow plenty of space for the vegetables.

2. To make the vegetables - prepare the vegetables by cutting them into 1½ cm/½ inch pieces or even smaller. Make sure they are as regular in shape as possible.

3. Put into the wet brine and leave for 24 hours. Place a plate on top of the vegetables to make sure they are kept well under the liquid.

4. For the spiced vinegar - put the vinegar and spices into an aluminium or stainless steel saucepan, bring just to boiling point, lower the heat, cover the pan and simmer gently for 10-15 minutes; allow to cool. There will be less than 600ml/1 pint of vinegar but this will be correct for the sauce.

5. For the sauce - blend the flour, mustard powder, turmeric and ginger in a good sized basin, add the three tablespoons vinegar, stir to make a smooth paste. Gradually strain the spiced vinegar over the ingredients, make sure the mixture is smooth.

6. Pour into a large saucepan and stir over a low heat until as thick as required. It should be thick enough to coat the back of a wooden spoon without running off.

7. To complete the piccalilli - remove the vegetables from the brine, drain very well but in this case do not rinse in cold water as there is no salt in the sauce. Add to the thickened sauce. When this has reached simmering point simmer for one minute only, so the small pieces keep a good shape and texture.

8. To bottle - stir gently to ensure a good distribution of vegetables then spoon into hot sterilized jars and cover. Do not put metal tops directly over the pickle, for the vinegar would rust these. If using metal tops, line with thick cardboard.



21 comments:

Pink Drama said...

you lost me at wet brine...i had to read this twice b/c the first time i swore you had turpentine written down as an ingredient. i'm having some difficulty imagining you in an apron. you need to post one. preferrably with clothes on under the apron, but whatever blows your skirt up.

MJ said...

I don't want fiery red chillies down my skimpies, no matter how finely chopped they might be.

BEAST said...

Pink Drama said...
you lost me at wet brine...i had to read this twice b/c the first time i swore you had turpentine written down as an ingredient. i'm having some difficulty imagining you in an apron. you need to post one. preferrably with clothes on under the apron, but whatever blows your skirt up.

Pinky , this is really a post for those interested in making Piccalilly.....I was a bit confused by the term wet brine....isnt all brine wet ???

BEAST said...

MJ said...
I don't want fiery red chillies down my skimpies, no matter how finely chopped they might be.

You say that now MJ..... Piggy and Tazzy tell a different story..... Hot pants :-)

Daisy said...

oh beast you are not telling tales out of school now are you? lol

Lippy said...

Runner bean pickle is good too - same idea but just runner beans in sauce!

Piggy and Tazzy said...

Why go to all that bother when it's easier (and cheaper) to go to Waitrose and buy a jar of it?

Fucking vile stuff.

Frobisher said...

Or simply buy a jar from a shop for a £1 - far easier seeing as though people only seem to eat this tongue-shrivelling muck at Christmas (it's eaten with cold meats).

btw - the term "Country Kitchen" has been copywrited by me, I will now be sueing you for every penny you own.

Mermaid of Moorgate said...

WOW! What a brilliant recipe! Mine is simpler, however: Go to shop, buy some. Eat it. Dig out all the pickled onions first. Leave the cabbage for the oldies and watch as they get it lodged behind their dentures. Always have a jar of the yellow goodness at Christmastime.

BEAST said...

Well girls the home made stuff tastes nothing like the horror gunk you buy. No comparison at all.
I live closer to the country than you do Frobisher so I will be counter sueing you under the trades descriptions act.

Messr's Piggy and Tazzy....talking of cheap and easy :-)

MJ said...

I'll be posting recipes from now on under the term "CUNTry Kitchen"

BEAST said...

*****sniffs****
Do I smell kippers

Piggy and Tazzy said...

Yes.

I bet you can also see flies.

MJ said...

My first recipe in the Cuntry Kitchen will be Aspic of Pigs Feet.

FirstNations said...

mj, you stick a hot pepper up your ass to do the laundry. you know you do.


Beast: oh wow! that is just about as far from what we called picalilli as you could possibly get and IT SOUNDS DELISH!!!!! omg!

Really. I have to change my drawz, even. this is embarrassing.

BEAST said...

At least we have one discerning gastronome in the house

Please ignore over the trailer trash and their microwavable pizza's

Excuse the flies and the whiff of kippers , piggy or Mj have had a wardrobe malfunction

Mr Gaskins Curiosity Emporium said...

I always forget how good the flourescent stuff is! I hate cauliflower and the bastards always put it in the shop ones... can we order a jar of Beasts finest..

Daisy said...

i have never heard of piccalilly and have no idea in the world what it is...but it does look atrocious...if there are any american reciepes you are looking for...i might be able to assist...this piccalilly thing is just a mystery to me...

BEAST said...

Mr Gaskins Curiosity Emporium said...
I always forget how good the flourescent stuff is! I hate cauliflower and the bastards always put it in the shop ones... can we order a jar of Beasts finest..

wehey its Mr Gaskers , do you mean I have to pik all the cauliflower out :-( .....some people are so fussy , but what with your wind problems :-)

BEAST said...

Daisy said...
i have never heard of piccalilly and have no idea in the world what it is...but it does look atrocious...if there are any american reciepes you are looking for...i might be able to assist...this piccalilly thing is just a mystery to me...

Daisy as stated in the post , its is an orgasmic epicurious delight , that looks like cat sick but tastes like a little slice of heaven, dressed in satin panties and thigh length leather boots....oh yes.

Daisy said...

oh my beast and here i thought we had never met...yet you know my taste? :)

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