How to make Piccalilli
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My apology for the poor sound towards the end of this video, I changed microphone shortly after
Anglo Indian relish/pickle Piccalilli fantastic relish served with cold meats and cheese
How to Make Piccalilli - Regency Style!
Paul Couchman, from The Regency Town House, shows us how to make historic pickles. Using a recipe from the 19th Century Paul takes us through the process of cutting, salting and pickling and demonstrates the quaint way the chefs from the Regency period produced their food.
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HOW TO MAKE BRANSTON PICKLE
Here is my Homemade Branston Pickle recipe - this is a recipe that I have been promising to do for a very long time.
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Ingredients Below
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ALL THE GEAR WE USE
You Will Need
285g / 10oz of Brown Sugar
2 tablespoons of Molasses
1 teaspoon of Salt
1 lemon
375ml / 1.5 cups of Vinegar
3 Tomatoes
2 teaspoons of Mustard Seeds
2 teaspoons of Ground Allspice
1 teaspoon of Cayenne pepper
1 Medium Swede - Diced
4 Cloves of Garlic- Finely Chopped
85g / 3oz of Dates - cut into small pieces
1/4 of a Cauliflower - cut into small pieces
1 Onion - Diced
1 Granny Smith Apple - Diced
1 Courguette - Diced
1 large or 2 small Carrots - Diced
Extra liquid and seasoning if Required
1/2 a cup of Malt Vinegar
Salt to taste
2 teaspoons of Cornflour / Cornstarch
1/4 cup of Water
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How to make BROWN SAUCE - Like HP A1 or Daddies Sauce
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You will Need
1/2 lb / 250g of Prunes
4 Large Granny Smiths Apples
1 Brown Onion
13oz / 375g of Sugar
1/4 of a cup of Salt about 70g or 2.5oz
1 1/2 pints / 900ml of Malt Vinegar
1 teaspoon of Ginger
1/2 a teaspoon of Allspice
1/2 a teaspoon of Cayenne Pepper
1/4 of a teaspoon Fresh Nutmeg
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I want to show that making bread is not as difficult as it sometimes seems…….
GOLDEN SYRUP
I made Homemade Golden Syrup…….
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Looking for Chocolate in your Recipes……
Have a Chocoholic Day :o)
CHEESECAKES
Who doesn't love a cheesecake…….
Why not try them all???
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Steve's Kitchen is sharing the love and having fun in the Kitchen on Youtube
Hearty Plowman's lunch from the UK here at Jimbo Jitsu's Farm House
Join Chef Jimbo Jitsu as he virtually travels around the world cooking up traditional meals from other countries.
Meals from around the world finds us in Great Britain with our first meal being the Hearty Plowman's lunch a traditional pub lunch found in England. This quick and easy lunch consist of a thick cheese (smokey sharp cheddar & jalapeno Havarti), thick bread(cinnamon raisin), pickled onion, meat (Italian roast beef) with fruit (apple and grapes) and is surprisingly filling!
Next Chef Jimbo will prepare a traditional roast dinner which will provide the ingredients for our Bubbles and Squeaks breakfast from the UK.
Please contact me if you have ideas for meals from your country!
A bit of blue screen chorma key practice in this video with some testing after the video credits too.
How to make Piccalilli
A deliciously tangy, spiced, crunchy collection of vegetables, cooked in vinegar commonly eaten with cold meats, cheese, bread, and so forth. A British take on Indian Pickle dating back many, many years!
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British Corned Beef Rissole & Chips With Gower Brewery Lighthouse Ale
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Best Ever Homemade Piccalilli Recipe | Good Housekeeping UK
Learn how to make piccalilli in this step-by-step video from the Good Housekeeping Institute Cookery School. Watch our step-by-step video to find out how to make a classic piccalilli – the perfect accompaniment to pork pies and cold cuts.
1. Layer vegetables in a large bowl, sprinkling each layer with salt. Pour over 2.4 litres (4¼pint) water then cover and leave to stand for 24hr.
2. The following day, strain vegetables, rinse well and drain them thoroughly.
3. Stir together sugar, mustard powder, ginger, garlic and 900ml (1½pint) vinegar in a preserving pan.
4. Add vegetables, bring to boil, lower heat and simmer, uncovered, for 20min, until vegetables are cooked but still crisp.
5. Blend flour and turmeric with remaining vinegar and stir into vegetables. Bring to boil and cook for 2min.
6. Spoon into sterilised jars, then cover and seal with vinegar-proof tops. Store in a cool, dark place.
7. Wait a month for piccalilli to be ready as flavours need time to mature and develop.
Read the best ever homemade piccalilli recipe on the Good Housekeeping website:
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Burts Thai Sweet Chilli Crisps By Burts British Hand Cooked Potato Chips With Paradise NEIPA
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Piccalilli - Justine Schofield - Celebrity Cruise - Murray Princess
Join Everyday Gourmet, Justine Schofield, onboard the PS Murray Princess for a Murray Princess Celebrity Cruise.
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EG5 Ep23 SEALINK PICCALILLI
How to make a proper ploughman's lunch | British recipes
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#ploughmanslunch #ploughmans #cheeserecipes
The ploughman's lunch can be traced back for centuries. We as a nation have been consuming bread, cheese and onion for hundreds of years. it was poor mans food, a staple for labourers and farm workers, giving sustenance during a hard days graft. This basic ensemble of things would also often be found in many taverns across the land, and a lot of the time was all you could get unless they had a suspicious looking meat stew or pie.
The ploughman's lunch gained popularity during the 1950's, were the cheese bureau started promoting it as a way to increase the sale of cheese after the war. It then subsequently became even more popular during the 60's when the milk board began promoting it nationally even more so. Now this once humble dish, has become a national favourite.
The problem though is so many places seem to get this simple meal completely wrong, by using inferior ingredients slapped on a plate with some half wilted lettuce. Calling that a ploughman's is criminal. The modern ploughman's lunch in my opinion is all about celebrating local produce and showing them off on one simple plate where everyone can dig in. The Spanish have tapas, the Italians anti-pasti and we have the ploughman's lunch! Haha
Done right this meal is amazing and yet so simple. All of the work is done for you by the producers, which leaves you to just enjoy and appreciate good simple food. Go to your local market, butchers and producers and seek out those nice cheeses, baked hams and pickles. It doesn't have to cost a fortune, but you'll be richly rewarded and you'll remember it for certain.
Now as i said in the video, there's no strict recipe as such, so using my principles you can mix and match which ingredients you use.
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Piccalilli with a punch - Waitrose
- A traditional British favourite, punchy piccalilli is the perfect relish to accompany cold meats, pork pies and Cheddar. It's a favourite to serve at Christmas, so get ahead now.
England Eatables #32 Rowntree’s Randoms, Pastilles, Twiglets, Branston Pickle, Chewits, Refreshers
This is a taste test/review of some English treats including Rowntree’s Randoms & Fruit Pastilles and Jacobs Twiglets & Mini Cheddars Branston Pickle, Chewits and Refreshers. These were sent to us from England from Luke, Jennifer, Nathan and Mac. . You can see everything they sent us during this video:
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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New York Mocaccino Milk Stout With Cheese & Pickle Pork Pie
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Mad Scientist New York Mocaccino Milk Stout With Cheese & Pickle Pork Pie
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Homemade Orange Marmalade
Marmalade on toast used to be part of a traditional British breakfast, but these days marmalade is losing popularity. Which is a shame, because homemade orange marmalade is a special treat - marmalade is sweet and tangy with the citrus peel. If you've never had marmalade on toast, you really should try it.
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Allendale Strata Hazy IPA By Allendale Brewing Company | British Craft Beer Review
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