Products used in this recipe
Piccalilli with Battered Fish
Yield: 10 Servings
Yield: 10 Servings
A traditional English pickled vegetable relish, great served with crispy battered fish.
Instructions:
1. Defrost frozen Edgell Vegetables.
2. Blend cornflour, salt, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Pour the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil.
3. Pour a little of the hot vinegar over the blended spice paste, stir well and return to saucepan. Boil 3 - 4 minutes.
Step 4
Remove from heat, carefully fold the well drained vegetables into the hot, spicy sauce.
5. Pack the pickle into warm, sterilised jars, seal immediately.
6. Cook frozen I&J Fish following packet directions. Serve with cooled piccalilli.
