Mustardy Roasted Beetroot Relish

There are a great many delicious things to do with beetroot. I had been thinking for a long time that making a relish would be delicious, so i had a go at making a roasted beetroot relish with mustard seeds and horseradish cream added. It turned out very well, especially on a hamburger or with barbequed meats. Here is the recipe!

2 bunches (about 1 kg) beetroot
700 ml apple cider vinegar
2 tablespoons dry roasted mustard seeds
2 teaspoons prepared horseradish
1/2 kilo sugar


To start I roasted the beetroot, unpeeled in the oven for about half an hour. Once it had started to smell roasty, i removed it and peeled the skin. I would recommend gloves for all those who do not want violently fuchsia hands. The beetroot were then grated and placed in in a large heavy based saucepan with the vinegar, spices and sugar and cooked until the beetroot was soft and the liquid had become syrupy. Horseradish was added and into sterilised jars and voila!

Piccalilly...

a photo of my piccalilly! looks tasty huh
just needs some nice ham...
Piccalilly recipe

Piccalilly

this is a great recipe for piccalilly, makes about 12 x 450g jars (thanks Rick Stein)

INGREDIENTS
450g Salt
4½ Litres Boiling Water
2 medium Cauliflowers Broken Into Small Florets
450g Pickling Onions Peeled And Halved - or quartered if they are a bit bigger
450g Topped And Tailed Runner Beans (Sides Peeled Away And Cut Diagonally Into 2cm Pieces)
½ large Halved Lengthways Cucumber (Seeds Removed And Then Into 1cm Chunks)
225g Topped And Tailed Zucchini (Cut Into 1cm Chunks)
275g Caster Sugar
1½ Litres Distilled Malt Vinegar (Plus Extra 5 Tbsp)
2 Crushed Garlic Cloves
½ Grated Nutmeg
½ teaspoon Ground Allspice
50g Plain Flour
25g Powder Mustard
25g Tumeric Powder
15g Ground Ginger
½ teaspoon Cayenne Pepper

Method
1. Mix the salt with the boiling water.
2. Leave to cool, divide between two large bowls and add the cauliflower and onions to one bowl and the runner beans, cucumber and courgettes to the other.
3. Cover with a plate to keep the vegetables submerged and leave for 12-24 hours.
4. Drain the vegetables and rinse them well, still keeping them separate.
5. Put the sugar, garlic and 1.5 litres (2 pints 13fl oz) of vinegar into a large pan.
6. Bring to the boil, add the cauliflower, onions, allspice and nutmeg and cook for just three minutes.
7. Add the beans and the cucumber and cook for a further 4-5 minutes - you want the vegetables to be just cooked, still a bit crunchy
8. Lift out of the vinegar with a large spider or sieve into a large bowl and set aside.
9. Mix the flour, mustard, turmeric and ginger powder with the rest of the vinegar and enough water to make a smooth paste.
10. Add a little of the hot vinegar mixture, stir into the rest left in the pan and bring to the boil, stirring.
11. Simmer for 10 minutes.
12. Stir the sauce into the vegetables, spoon into warm sterilised jars and seal with vinegar proof lids