Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Piccalilli
Raclette
How it's done
Vegetables
Mix the vegetables and salt in a bowl, leave to absorb for approx. 20 mins. Place the vegetables in a sieve, rinse well, drain.
Piccalilli
Pour the vinegar into a pan along with all the other ingredients up to and including the ground ginger, bring to the boil. Add the vegetables, reduce the heat, cover and simmer for approx. 3 mins. Mix the flour and turmeric into the water, pour into the pan of vegetables while stirring, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins., stirring occasionally. Remove the pan from the heat, allow to cool slightly.
Raclette
Place the cheese slices in the raclette pans and melt under a raclette grill for approx. 8 mins. Top with a little piccalilli.
| Serve with: | Skin-on boiled potatoes |
|---|---|
| Note: | Piccalilli is a tangy British Indian mustard pickle and goes wonderfully with cheese, eggs and sausages. |
| Shelf life: | While still boiling hot, transfer the piccalilli to two clean preserving jars (each approx. 250 ml) that have been rinsed with hot water. Tightly seal the jars and leave to cool. Store in a cool, dark place. Keep for approx. 4 weeks. Once opened, keep the jar in the fridge and consume the piccalilli quickly. |
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