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Pork Rillettes & Piccalilli

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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