INGREDIENTS
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Fermented Turnips
500g turnips
10g Maldon salt
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Pickled Beetroot
300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g Salt
4 orange strips with peel taken off
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium – large raw beetroot, cut into wedges.
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Cauliflower Piccalilli (part 1)
500g cauliflower, cut in to small florets
200g onion peeled & diced into 1/4”
200 shallots peeled & diced into1/4”
250g cucumbers split, de seeded cut into 1/4 “pieces
12g-sea salt
200ml white wine vinegar
250g distilled malt vinegar
250g caster sugar
2g dried chili flakes
10 crushed black pepper
3 cracked cardamon
1 tsp of fenugreek
½ cinnamon stick
½ sp of coriander seeds
4 cloves
1 star anise
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Cauliflower Piccalilli (part 2)
1 tsp onion seeds
½ tsp cumin seeds
½ tsp caraway seeds
¼ tsp of celery seeds
½ tsp of mustard seeds
35g dried English mustard
8g turmeric
36g corn flour
2g salt
4g curry powder
150ml of the above strained marinated vinegar
Method
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Fermented Turnips
Peel and slice the turnips, mix in the salt, lay up in the jar, or vac-pac, leave to ferment at room temp for one week. Finally drain off and this is ready to use.
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Pickled Beetroot
Bring all the ingredients to a simmer, add the beetroot, bring back to a simmer and cook the beets for approx. 10 mins, then leave to cool in the liquor for a minimum of one day up to a week.
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Cauliflower Piccalilli (part 1)
Simmer the vinegar, spices, sugar and chili, then stand for 30 minutes before passing through a fine sieve.
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Cauliflower Piccalilli (part 2)
Mix the sugar, mustard, turmeric, corn flour and whisk well to a smooth paste.
Mix the cauliflower with the onion, shallots and mix 10g of the salt into them. Leave to stand in a bowl for 24 hours in the fridge.
Salt the cucumbers with 4g of the salt and leave 2 hours before the 24 hrs is up.
Rinse all the veg in cold water in a colander & drain well allowing it to drip dry for 30 minutes. Place the spiced vinegar into a pan, bring to a simmer, add the mustard mix and whisk together until smooth. Simmer for 5 minutes, add the cauliflower and onion mix, cook for 5 minutes with the lid on at a slow simmer. Add the cucumber, simmer for another 5 minutes, but check they still have a bite.
Tip into a container to chill down and leave for 7 days before using.
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Assembly
Mixed sliced charcuterie
Piccalilli
Pickled beetroot wedges
Fermented turnip slices
Slices of sour dough toasted
Place pickles into little pots