The recipe is from here of course-
We also made a batch of Picalilli vegetable chutney, recipe from the River Cottage website. Must remember to take a photo of a jar of Picalilli. It was made back in November, because it has to sit for 6 weeks before eating! It was hard to wait, but worth it! Lots of lovely chunky veges ( about 6) and spicy mustardy flavours, great with a slice of lightly toasted sourdough, and some cheese for a " ploughman's lunch".
I also made a batch ( about 8 logs) of biscuit salami! It is a heat and mix combo, a bit like the classic condensed milk and Marie biscuit "rum balls" or "blobs" as my sister and I used to call them, but with a few extras like sultanas, dried cranberries and macadamia nuts. You roll it into logs and tie up like a sausage, them cut into slices to serve. Yummy! The other difference is no coconut- I love coconut milk in curries, but cannot stand dessicated/ flaked/ diced etc. coconut. So I use biscuit crumbs instead for rolling. The logs are stored in the freezer, so handy for last minute gifts, or making ahead of time if you are super organized!
Posted using BlogPress from my iPad
That biscuit salami sounds delicious. I think I'll have to try that some time. I'm with you on the dessicated coconut - I don't see the point of it, except to get stuck in your teeth. Rolling it in biscuits crumbs sounds like a much better idea.
ReplyDeleteWe could do with the piccalilli recipe for our jam making day at school in two weeks.
ReplyDeleteRecipe is from River Cottage website - Amanda must have a recipe already because I know she talked about making some at home and everything being stained yellow from the tumeric!
ReplyDelete