Monday, 13 July 2009


This Sunday I made picallili!

I had made some a while ago and whilst it was very nice (and very eaten by someone else: you know who you are!) it was not quite right. Last time I had my proportions wrong for the goo and it was a little bit thin.

So this time, I consulted several recipes and undertook the creation in partnership-supervision. It was really quite easy and hugely enjoyable. You just soak some chopped, raw veg' in brine for 24 hours, then you do the 'sauce' bit. A couple of spoonfuls of paprika, ground all spice, ginger, mustard powder and cornflour, smoothed to a lump free past with wine vinegar. You then waz a load of wine vinegar in a saucepan with some sugar and dissolve it, adding it (heated) back to your paste. Boil it all through so it thickens, add the drained veg', cook for a little more and that's it!

It's always really bright yellow in the supermarket - colouring additivies, I think.

You do have to wait at least a month for it to fuly take on the flavours, though.

WFH today - ideal!


Suburbia said...

Almost better than the post 'Great tomatoes I have met in Sainsburys'(runs off laughing......)

D'ang said...

I am sure a post like that is forthcoming!

And.. bro.. don't forget you'm owes a pot of that to Dandelion!