Gastronomixs

Piccalilli

Creation by Koning Willem I College (intermediate catering college) ’s-Hertogenbosch, the Netherlands.

Piccalilli

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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.

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