COLCANNON RECIPE JAMIE OLIVER RECIPES

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PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES



Piccalilli recipe with hot mustard | Jamie Oliver recipes image

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese

Total Time 1 hours 35 minutes

Yield 5 x 450g jars

Number Of Ingredients 24

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

Steps:

    1. No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
    2. 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.
    3. 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.
    4. 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.

Nutrition Facts : 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

PICCALILLI RECIPE WITH HOT MUSTARD | JAMIE OLIVER RECIPES



Piccalilli recipe with hot mustard | Jamie Oliver recipes image

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese

Total Time 1 hours 35 minutes

Yield 5 x 450g jars

Number Of Ingredients 24

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

Steps:

    1. No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
    2. 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.
    3. 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.
    4. 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.

Nutrition Facts : 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

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