Piccalilli
Creation by Koning Willem I College (intermediate catering college) ’s-Hertogenbosch, the Netherlands.
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Ingredients
|
60 |
g |
flour |
|
20 |
g |
ground ginger |
|
40 |
g |
turmeric |
|
25 |
g |
mustard powder |
|
150 |
g |
sugar |
|
500 |
ml |
vinegar |
|
200 |
ml |
ginger syrup |
|
4 |
tbsp |
mayonnaise |
|
100 |
g |
cauliflower florets |
|
100 |
g |
cocktail onions |
|
100 |
g |
carrots |
|
100 |
g |
sweet pepper |
|
100 |
g |
celery |
|
100 |
g |
gherkins |
Preparation method
- Fry the spices, mustard powder, and flour. Deglaze with the vinegar and stir thoroughly.
- Season to taste with the sugar, ginger syrup, and salt and pepper. Allow the mixture to cool.
- Blanch the finely chopped vegetables until al dente and then rinse with cold water. Pat dry and then mix with the piccalilli and mayonnaise.
Serving suggestions
- Serve in combination with smoked salmon, brown beans, kale, or a meatball.