Our Pork Rillettes are also getting a little fancy these holidays. Served with homemade piccalilli and crunchy bread, it's the perfect addition to any grazing board.
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices.
Ingredients
1 jar of L’Atelier Gourmet Food Pork Rillettes
1 fresh baguette
For the Piccalilli
500g cauliflower, cut into small florets
200g cucumber, cut into small chunks
200g shallots, peeled and cut into small chunks
600ml malt vinegar
30 g English mustard powder
10 g coriander seeds
10 g yellow mustard seeds
5 g cumin seeds
2 g turmeric
25 g plain flour
200g caster sugar
2 bay leaves
Instructions
Step 1
Put the vegetables in a bowl and toss with 2 tbsp sea salt.
Leave, covered at room temperature, for 1 hour.
Drain the veg and wash well under cold water. Drain well.
Step 2
Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour.
Mix well to make a paste.
Step 3
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens.
Fold in the drained veg, heat for 1 min, then remove from the heat, and pack into warm sterilised jars.
Seal and leave in a cool dark spot for six weeks or up to three months before opening.
Once open, keep in the fridge and use it within four weeks.
Step 4
Cut the baguette into small slices and spread our Pork Rillettes generously.
Open the piccalilli jar and add some greens on the side, to add some crunch and colours!
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