The jar I was using to make the sauce for the tongue was pretty uninspiring for sandwiches, I was thinking of making some Piccalilli today.
Piccalilli, is one of those English things that make cold meats delicious. However It uses a whole Cauliflower, green beans, little onions and cucumber, marrow, and other summer veg in plenty. You then have to bottle the whole lot very carefully to preserve it. Also endless jars of it to consume before it might go off.
The French do very good bottled jars of vegetables. Usually brined, which is what you have to do with the veg before making the said piccalilli. However, the Brits like the hot English mustard powder, aka 'Colemans Powder' to make the taste. Also using Turmeric, possibly garlic powder, which might go into my mix. Pepper, Salt, mmm yummy.
I am going to hit the supermarket with a new set of eyes next week. I will take the Jars back to Jersey to make it, as we forgot to bring the Colemans Powder with us. We only have a little jar of made mustard. We use this for picnics and travelling, as we can take some sandwiches with us and paste a bit in as required.
French Mustard is mellow and tasty, English Mustard is fiery and hot, and blows out your sinus! Not quite as effectively as Wasbi, but does a good job.
I made the mayo for the Crab with mostly sunflour oil, and some Olive virgin oil. A mix of Dijon and English mustard, Garlic, Salt, Pepper, and Lemon Juice. For the two of us I make it up as 250ml, with two small egg yolks. The stick blender technique in a tall jug. Two blends before adding half a lemon juice. This emulsifiers It into mayo. I taste it, adjust the seasoning, and add any more lemon juice as required drop by drop and whisk it in with a fork. Et Voila, 5 minute mayo, fresh as fresh, and keeps for a few days covered in the fridge. It gets eaten before then! Just use it up.
Piccalilli, is one of those English things that make cold meats delicious. However It uses a whole Cauliflower, green beans, little onions and cucumber, marrow, and other summer veg in plenty. You then have to bottle the whole lot very carefully to preserve it. Also endless jars of it to consume before it might go off.
The French do very good bottled jars of vegetables. Usually brined, which is what you have to do with the veg before making the said piccalilli. However, the Brits like the hot English mustard powder, aka 'Colemans Powder' to make the taste. Also using Turmeric, possibly garlic powder, which might go into my mix. Pepper, Salt, mmm yummy.
I am going to hit the supermarket with a new set of eyes next week. I will take the Jars back to Jersey to make it, as we forgot to bring the Colemans Powder with us. We only have a little jar of made mustard. We use this for picnics and travelling, as we can take some sandwiches with us and paste a bit in as required.
French Mustard is mellow and tasty, English Mustard is fiery and hot, and blows out your sinus! Not quite as effectively as Wasbi, but does a good job.
I made the mayo for the Crab with mostly sunflour oil, and some Olive virgin oil. A mix of Dijon and English mustard, Garlic, Salt, Pepper, and Lemon Juice. For the two of us I make it up as 250ml, with two small egg yolks. The stick blender technique in a tall jug. Two blends before adding half a lemon juice. This emulsifiers It into mayo. I taste it, adjust the seasoning, and add any more lemon juice as required drop by drop and whisk it in with a fork. Et Voila, 5 minute mayo, fresh as fresh, and keeps for a few days covered in the fridge. It gets eaten before then! Just use it up.
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