Piglet’s Favourite Piccalilli – “Foodie Friday” Recipe Challenge

Picallili - delicious with bread and cheddar cheese

Piccalilli - delicious with bread and cheddar cheese

This recipe was featured in my first monthly column at Expat Focus
Piglet in Portugal: Missing Food From Back Home – Is It Just Me?

There are many foods I miss from home including Paxo stuffing, Teabags, Cadbury Cream Eggs, Mincepies, English Christmas cake, English mustard, Horseradish, Piccalilli and Baked Beans to name a few.

When you move to a new country you make many changes to your lifestyle; compromises have to be made and you learn to adapt – especially regarding your choice of food. However, this does not stop your “food-from-home” cravings. Picallili is one “food-from-home” I missed, which I now make myself.

Piccalilli is delicious served with a hunk of fresh bread, cheddar cheese and one of Mr Piglet’s Pickled Onions. I had never “pickled” anything before moving to Portugal now I experiment with all types of recipes.

If you moved abroad and you had to list the top 5 foods you would miss what would they be?

Ingredients

1 lb/450g onions cut into pieces
2 pints/1.2litres malt vinegar or white wine vinegar 6%
½ whole nutmeg grated or ½ teaspoon nutmeg powder
½ teaspoon powdered allspice
2 medium cauliflowers – cut into small florets
1 cucumber, peeled and cubed
1lb runner beans or French beans cut into ½ inch/10cm lengths
12 oz/350g caster sugar
2 cloves of garlic
3 teaspoons salt
2 oz/50g mustard powder
1oz/25g turmeric powder
6 level tablespoons plain flour
5 tablespoons malt/white wine vinegar (in addition to above)
3 tablespoons water
Large saucepan, sieve, large basin and a variety of sterilized jars

Makes approx 5 lb/2.25kg

Method

Place vinegar in large saucepan and add onions, nutmeg and allspice. Bring to boil. Cover and simmer for 8 minutes. Add cauliflower florets, cucumber, runner beans and sugar. Crush garlic in salt, add to pan and then bring mixture back to boil and simmer for a further 5 minutes. Be careful not to let the mixture simmer for too long as vegetables need to be “al dente”.

Strain the contents of the saucepan through colander over a large bowl and leave vegetables to drain. Reserve the hot vinegar.

In a separate bowl, mix mustard powder, turmeric and flour together. Gradually add the 5 tablespoons of vinegar/water and blend well. The mixture once blended should resemble a paste. Gradually add all the hot vinegar to paste mixture and stir well to avoid any “lumps”.

Boil gently for 5 minutes. Remove saucepan from heat and then add the vegetables. Mix well and make sure all the vegetables are coated with the sauce.

Spoon the mixture while hot into the screw-top heated sterilized jars.

When the piccalilli is cold; store in a cool dark place for 3 months before eating. Refrigerate once opened.

Related posts: Mr Piglet’s Pickled Onions
Courgette and Tomato Chutney
Easy Loaf

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20 responses to “Piglet’s Favourite Piccalilli – “Foodie Friday” Recipe Challenge

  1. hmmm, that sounds really interesting!

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  2. Sounds divine!

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  3. I would miss the bread if I moved to the USA. I remember meeting another Aussie at Dallas FW and asking what he missed the most – his answer? THE BREAD!

    Another four things I’d miss…….. hmmmmmmmm.. let’s see. Would depend where I moved to I guess.

    I think our meat is wonderful, so I’d miss that.
    Oh, and our hamburgers! Nowhere else quite makes hamburgers like Aussie hamburgers. In some countries it is hard to get the range of fresh fruit we have and I love fresh fruit. One more…… can I include an alcohol? Bundaberg (it is a dark rum).

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    • Hi TO
      What healthy choices!
      Yep, you are allowed RUM! 🙂 I love Rum with pineapple then BBQ’d

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      • On reflection, the fresh fruit was about the only healthy choice, huh? But I do like a bit of red meat! And our hamburgers are really quite healthy – fresh mince patties, lettuce, beetroot, tomatoe, pineapple, onions, cheese and an egg! On a real bread roll! Don’t forget the tomatoe sauce to top it off!

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      • I forgot the bacon!!!! How could I forget the bacon!!!
        Ummmm – hang on – is bacon OK? Given you’re a Piglet?

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    • Hey TO you are certainly allowed bacon 🙂 My goodness there is nothing quite like a bacon buttie on a Sunday morning… 😉 to start the day.
      Red meat apart from Pork is not good here. I have lived here 5 years and I can’t seem to buy decent steaks 😦 so am now naturally going off red meat. Sometimes part of me wants to cut red meat out altogether…(except for Bacon) I wonder if I would be any healthier…
      PiP

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  4. Hi PiP,
    I’m visiting my daughter in NH and got a chance to use her computer and came across you post…for me, if I moved abroad, I think I would enjoy the foods of where I was so much, I probably wouldn’t miss anything here. I used to live in NYC (home of the BEST bakeries:), then I lived in CT…and now I live in Colorado…neither of those places come close to the foods available in NYC. It’s more a question of missing the foods that are no longer available ANYWHERE…Thomas’ English Muffins the way they USED to make them 40 years ago, a Charlotte Russe purchased from the vendor on the corner of Avenue D…the moments of time in our lives seem intertwined with the memories of certain foods.

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    • Hi Vivian and welcome 🙂
      Charlotte Russe – hmmmm delicious! I think when you move to a country where the language is a barrier to reading what a product is for, makes it difficult to find alternatives and then read instructions. So perhaps familiarity also creeps into the equation 🙂

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  5. Looks like a terrific lunch.
    I’m not sure what I’d miss if we moved out of the US ~ depends on what country we ended up in.

    I would REFUSE to live anywhere without PIZZA. 😀

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  6. I haven’t had piccalilli for years and I live here! Yummy. I’m off to the shops.

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  7. Gosh… you brought back memories PiP! I haven’t had piccalilli in years… I can taste it in my mouth. Since I moved to the US, I dropped a lot of foods I used to love. I still hold onto certain things I buy in expat shops and on trips to Europe but this one escaped my mind entirely… 🙂
    Elizabeth

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  8. Thanks for that Piglet…I am amassing a nice little recipe book from your posts. 🙂

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  9. Thanks Granny – so am I. At least on my blog I can’t lose them now!
    PiP

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  10. Delish! Over here in NYC, we spent Hurricane Irene holed up making piccallili! http://wp.me/p1FPR6-62

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  11. Hi Jean,I took muliple shots but it was only when I’d pulbeshid the post and dleted the other pics that I noticed it looked like there was mould growing on my offering! Well it was blue chees underneath but even so

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